Spaghetti al Pesto Genovese

Perfect Pasta with Basil Pesto

Pesto Genovese is one of those Italian recipes that we’ve all had before, some good and some not so good. Most people will make it using a food processor. However, the original and much creamier version is made with a pestle and mortar (and a little patience). Combining the right amounts of garlic, pine nuts, basil leaves, olive oil, and parmesan cheese make for a truly marvellous pesto that you can easily whip up.

Read more »
Plate of Risotto Ai Funghi

Risotto ai Funghi

Creamy Risotto Ai Funghi is a classic Italian dish that can be enjoyed all year round. It is a perfect marriage of simple and honest ingredients that only require little preparation and a bit of patience. If you follow the recipe closely, you will be rewarded with the most scrumptious mouthwatering risotto you’ll ever have had.

Read more »
Spaghetti Cacio e Pepe

Spaghetti Cacio e Pepe

Spaghetti Cacio e Pepe is one of the most ancient dishes of Italian cuisine. For centuries, cacio e pepe has been the perfect meal of the Roman shepherds. The dried pasta, aged pecorino, and black peppers are easy-to-carry ingredients that are hard to spoil. Despite many recipes online, this traditional way of making cacio e pepe does not call for any oil, cream or butter. The perfect balance of starchy pasta water and grated pecorino combined in the right way are enough to create the creamy cacio e pepe sauce.

Read more »

Penne all’arrabbiata

Penne all’Arrabbiata is a classic Roman dish that is known the world over. Heck, even Darth Vader had it is Eddie Izzard’s space canteen and it featured in Ferreri’s La Grande Bouffe. So it can’t be all that bad now, can it? There are many variations of Penne all’Arrabbiata out there. However, the base of garlic, chilli, and parsley are the same for all.

Read more »
Cooking With Gunnar - Gunnar Mallon

About Gunnar Mallon

I am absolutely passionate about cooking and sharing my culinary adventures with other keen cooks. Instead of using fancy expensive ingredients, I like to make simple honest ingredients shine.

Join the List

Join 1,300 other foodies on the Cooking With Gunnar mailing list to get access to exclusive content and offers.

Zero spam. Unsubscribe at any time.