No-Tomato Italian Pastas
The essence of Italian cooking is where a handful of quality ingredients create pure magic. Long before tomatoes ever made their way to Italy, Nonnas treasured exceptional olive oils, aged cheeses, fresh herbs, and one simple but crucial technique — using starchy pasta water to create silky sauces. The starchier the water, the better the sauce.
All Nonnas have their own ways of cooking pasta and combining ingredients. If you follow these basic directions, you'll get very close to becoming a Nonna. And the perfect finish? Generous drizzles of our always fresh extra virgin olive oils.
Cacio e Pepe
Lazio / Rome
Ingredients- 450g spaghetti
- 2 cups freshly grated Pecorino Romano
- 2 tsp freshly cracked black pepper
- 1 tbsp EVOO
- Salt for pasta water
Cook pasta until barely al dente. Reserve 2 cups pasta water. In a large pan, toast pepper in heated EVOO for less than a minute. Add drained pasta, then 1 cup pasta water. Toss vigorously while gradually adding cheese until creamy. Add more pasta water as needed.
Carbonara
Lazio / Rome
Ingredients- 100g pancetta (or guanciale if available), cubed
- 2 large eggs and 2 large yolks
- ⅓ cup finely grated Pecorino Romano
- ⅓ cup finely grated Parmesan
- Coarsely ground black pepper (lots of it)
- 1 tbsp EVOO
- 450g spaghetti
Cook pasta until barely al dente. Drain and reserve 1 cup pasta water. In a medium bowl whisk eggs and cheese until combined. Add black pepper. On medium heat, cook pork in EVOO until crisp. Add pasta to skillet and stir. Transfer to a large warmed bowl, pour in the cheese mixture with a splash of pasta water, and stir vigorously until creamy.
Pesto Genovese
Liguria / Genoa
Ingredients- 450g pappardelle or tagliatelle
- 4 cups fresh basil leaves
- 3 garlic cloves
- ⅓ cup pine nuts
- ½ cup extra virgin olive oil
- ½ cup grated Parmigiano-Reggiano
- Salt
- Optional: peas and mint leaves
Cook pasta until just shy of al dente. Drain and reserve 1 cup pasta water. In a food processor combine basil, garlic, pine nuts, and salt. Slowly add olive oil, then cheese. Toss with hot pasta and a splash of pasta water. Add cooked peas and chopped mint leaves if using.
Aglio e Olio
Campania / Naples
Ingredients- 450g spaghetti
- 6 garlic cloves, thinly sliced
- ½ cup EVOO
- Red pepper flakes (1 tsp or more)
- Fresh parsley
- Parmigiano-Reggiano (optional)
Cook pasta until just shy of al dente. Drain and reserve ½ cup pasta water. Gently cook garlic in olive oil until golden. Add red pepper flakes. Add pasta, then toss with reserved pasta water and parsley, stirring until creamy and desired consistency is achieved.
Pasta alla Gricia
Lazio / Rome
Ingredients- 450g rigatoni
- 6 oz guanciale, diced
- 1 cup grated Pecorino Romano
- Ground black pepper (to taste — lots is best)
Cook pasta until just shy of al dente. Render guanciale until crispy. Toss hot drained pasta with guanciale fat, reserved pasta water, cheese, and pepper until creamy.
Fettuccine Alfredo
Lazio / Rome
Ingredients- 450g fettuccine
- 1 stick butter, cubed
- 1½ cups grated Parmigiano-Reggiano
- White pepper
Cook pasta until just shy of al dente. Melt butter in large pan. Add hot drained pasta with ½ cup reserved pasta water. Toss vigorously while adding cheese until silky. Add more pasta water for a creamier finish.
Pasta con Noci
Liguria
Ingredients- 450g linguine
- ½ cup shelled, chopped walnuts
- 2 garlic cloves, minced
- ¼ cup French Walnut Oil
- ¼ cup heavy cream
- ½ cup grated Parmigiano-Reggiano
- Fresh marjoram or parsley
Cook pasta until just shy of al dente. Drain, reserving ½ cup pasta water. Blend walnuts, garlic, and walnut oil until smooth. Stir in cream and cheese. Toss with hot pasta and herbs. Add a splash of pasta water for a thinner sauce.
Pasta Quattro Formaggi
Northern Italy
Ingredients- 450g penne or rigatoni
- 2 oz each: gorgonzola, fontina, fresh mozzarella
- ½ cup grated Parmigiano-Reggiano
- ½ cup heavy cream
- White pepper
Cook pasta until just shy of al dente. Drain and reserve ½ cup pasta water. Melt cheeses with cream over low heat. Toss with hot pasta until coated. Add a splash of reserved pasta water for a thinner sauce and reheat briefly.
Pasta al Tartufo
Umbria / Northern Italy
Ingredients- 450g tagliatelle
- 4 tbsp butter
- ¼ cup Truffle Oil (black or white)
- 1 cup grated Parmigiano-Reggiano
- Black pepper
- Fresh chives
Cook pasta until just shy of al dente. Drain and reserve ½ cup pasta water. Melt butter with truffle oil. Toss with hot pasta, cheese, and ¼ cup pasta water. Add more for a creamier or thinner sauce. Finish with chives and pepper.
Pasta con Funghi Porcini
Northern Italy
Ingredients- 1 lb pappardelle
- 1 lb mixed mushrooms, sliced
- 4 garlic cloves, minced
- ½ cup Wild Mushroom EVOO
- ½ cup white wine, reduced
- Fresh thyme and parsley
- Parmigiano-Reggiano
Cook pasta until just shy of al dente. Drain and reserve ½ cup pasta water. Sauté mushrooms in EVOO until golden. Add garlic, deglaze with wine and reduce by half. Toss with pasta, herbs, cheese, and ¼ cup pasta water. Add more pasta water as needed. Reheat briefly before serving.