The Italian kitchen

Italian

6 recipes

BreadsPastaPork

Breads

Focaccia

Claire Saffitz's focaccia: a very wet, well-kneaded dough baked in a half-sheet pan for a tall, airy crumb and a crisp, oily base. Pick a topping from the options after the method.

Serves 1 half-sheet panPrep 3 hr 45 min (mostly rising)Cook 30 min
Vegetarian

Pasta

'Nduja Pasta

A simple, fiery Calabrian sauce: tomatoes with 'nduja, the soft, spicy pork spread, melted through at the end.

Serves 3–4Cook 20–30 min
SpicyUnder 30 min

Carbonara

The Roman way: egg yolks, pecorino, guanciale and black pepper, and nothing else. No cream.

Serves 3–4Cook 20 min
Under 30 min

Fettuccine Alfredo

Butter, cream and Parmigiano, tossed with the pasta so the sauce clings to every strand rather than pooling.

Serves 3Prep 5 minCook 13 min
Under 30 min

Lasagne

A slow pork and beef ragu, béchamel and plenty of cheese. Make the ragu the day before if you can: it deepens overnight and spreads the work out.

Serves 8Prep 2 hrCook 3 hr 45 min
Make aheadWeekend project

Pork

Porchetta

Pork belly rolled around the loin with a herb, garlic and fennel filling. Start a day or two ahead: the skin needs to dry out in the fridge to crackle.

Serves 12Prep the day before (24–48 hr drying in the fridge)Cook about 4 hr
ChristmasSunday roastMake aheadWeekend project