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Lorenzo Petruzziello

Author website+blog | Magnusmade

Food, Italy, Recipe, Rome, Travel · February 21, 2021

Tonnarelli Cacio e Pepe

My exploration of Rome’s typical pasta dishes starts with the seemingly simple, yet incredibly delicious Tonnarelli Cacio e Pepe. This traditional dish uses three simple ingredients Tonnarelli pasta (also known as spaghetti alla chitarra), grated cacio, and freshly ground black…

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Food, Recipe · October 15, 2020

Paccheri with mushrooms, goat’s milk, and thyme.

This dish is my take on the well-known Paccheri with mushroom and cream sauce. But, I swapped heavy (and fattening) cream for healthy and flavorful goat’s milk. The tang of goat’s milk was not as overpowering as one would think,…

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Food, Recipe · June 20, 2020

Fettuccine with Pistachio Pesto

I discovered this recipe in La Cucina Italiana, and made slight adaptations based on ingredients I had on hand. Many have been asking me to share or translate the recipe. So, here it is. What’s interesting about the pistachio mixture…

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Food, Recipe · March 11, 2020

Skillet Gnocchi

This is a basic recipe you can use with any vegetable, really. I make this for a quick lunch or dinner. TIPS: Look for potato gnocchi in the refrigerator section of your grocery store. In fact, some packets actually say…

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Food, Recipe, The Love Fool · August 21, 2019

Spaghetti alla Carbonara for Two Fools

This recipe is for the most non-romantic dish featured in The Love Fool, and is shared as part of the resources for Book Clubs. (More resources at the end of this page.) La Carbonara is one of the many classic dishes…

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