Preparation:

Firstly prepare the pumpkin by removing the skin and the filaments and seeds, then cut the pulp into cubes. In a saucepan, brown the chopped shallot in a little oil. Add the diced bacon and pumpkin and sauté over a high heat. Add salt and pepper and allow the flavours to mingle over a low heat, adding the wine until the pumpkin cubes are tender, almost melted. Remove from the heat and add a small knob of butter: the sauce should have a soft, creamy consistency. Cook the broad bean pasta in plenty of boiling salted water for 6 minutes, then drain. Transfer to the saucepan and mix well with the sauce. Serve the pasta with pumpkin and add a sprinkle of thyme and grated Grana cheese if desired.

Preparation:

Wash and finely slice the onion and sauté in a saucepan with 2 or 3 spoonfuls of Extra-Virgin olive oil. Immediately add the speck cut into small strips and allow to brown until crispy. Add the wine over a high heat to evaporate, add the tomato pulp, the thyme leaves, a pinch of salt and a good sprinkling of black pepper. Continue cooking for at least 15 minutes over a medium heat. Peel the potatoes and cut into cubes, then wash in cold water before putting them in a pan of hot salted water. When the water starts to boil, add the pasta and cook for 6 minutes. Once cooked, drain the pasta without removing all the water, add directly to the sauce, and sauté for a few seconds. Serve with shavings of Grana cheese.

Preparation:

Prepare the sauce for the pasta all’arrabbiata while you bring the water to boil and cook the pasta. Put 2-3 spoonfuls of olive oil in a saucepan with the crushed clove of garlic and the finely chopped chilli pepper, after eliminating all the seeds. Sauté over a moderate heat to allow the oil to absorb the flavours without burning. Remove the garlic from the saucepan and add the diced tomatoes. Heat for a few minutes to obtain a light, brightly coloured sauce. Cook the pasta in plenty of boiling salted water for 6 minutes, then drain and add directly to the sauce. Mix well so that the pasta is evenly coated with the sauce, then drizzle with a little Extra-Virgin olive oil. Transfer to the serving plates, garnish with a little parsley, grated Pecorino cheese to taste, and serve your broad bean pasta with Carnaroli rice all’arrabbiata piping hot.

Preparation:

Bring a pan of water to boil with only a small amount of salt. The Pecorino and the bacon will already add sufficient salt to the dish. In the meantime, cut the bacon into small cubes or quite thick strips, after having eliminated any rind. Heat up a non-stick saucepan and sauté the bacon without adding any other fat: once it is crispy on the outside, turn off the heat. Cook the broad bean pasta in the water for 6 minutes, then drain, setting some of the cooking water aside. In the meantime, beat the egg yolks and whole egg together with a fork and add the Pecorino and the grated Grana cheese, mixing well to reach a creamy consistency. To finish, add a generous sprinkling of pepper, preferably freshly ground. When the pasta is cooked, drain and add to the fat released by the bacon, adding a little of the cooking water. If necessary, add some of the cooking water previously set aside, as this will help to make the sauce nice and creamy. Switch off the heat and after about one minute, add the creamed egg and Pecorino to the pasta and bacon. Add the cooking water set aside and, using a wooden spoon, jolt the pasta or stir quickly: in this way, the egg will not cook, creating an omelette effect. To finish, add a generous helping of grated cheese and a good pinch of pepper.

Preparation:

Chop the lardo finely and sauté in a saucepan together with the olive oil. Add the monkfish, cut into cubes, and brown over a high heat for 2-3 minutes. In a bowl, whisk the egg by hand. Add a little Extra-Virgin olive oil, one spoonful of water at room temperature, and salt and pepper, freshly ground in a mortar. Cook the pasta in plenty of boiling salted water for 6 minutes. Drain the pasta al dente and transfer to the fish ragout, adding a little cooking water if desired, then cream together. Transfer all the pasta with the sauce into a warm lukewarm bowl and mix together with the beaten egg. Stir energetically for a few seconds then serve. Garnish your fish carbonara with a little pepper and chives.

Preparation:

Cut the Brussels sprouts in half and blanch in salted water for 8 minutes. Drain with a slotted spoon and transfer three quarters to a mixer. Add the grana cheese, the pine nuts, mint, grated lemon rind, salt and pepper, and blend, adding a little oil to obtain a smooth, creamy consistency. Cook the pasta in the same water used for the sprouts for 6 minutes. Drain al dente and mix with the sauce, diluted with a little of the cooking water. Add the sprouts you have set aside, mix well and serve piping hot with Brussels sprouts, lemon rind and pine nuts.