pasta — Blog — Pear & Pecorino

Pici alla Carbonara

When I was 3, my parents took me to Tuscany. I was little, curious, and refused to put shoes on in the snow. I remember cobblestone streets, tree-lined paths covered in crunchy auburn leaves, chasing pigeons, and bowls of pici. Most of my memories from that trip are scattered and misplaced but they are among my first. What I know for sure is that it was beautiful and exciting and I was always hungry after a day of walking - or being carried.

I tried many years ago to make pici, but it was a failed attempt and I did not push it any further. A few weeks ago, I decided I wanted to commit to recreating this pasta from my childhood. Of course, my memories are hazy, and I couldn’t exactly remember what it was like, but I entered in with the mindset that I would know when I got it right.

Main DishIsabellaJune 27, 2020pici, carbonara, pasta, homemade pastaComment

Creamy Mushroom Linguini

Creamy Mushroom Linguini - an ode to the farmers' market, embodying seasonal markets and winter comfort. These baby shiitakes sparked memories of simple mushroom pasta, made for quiet nights and farm-to-table meals.

I left the littlest mushrooms whole and cut the rest in half so they would be bite-sized and blend in with a twirl of linguine. The mushrooms soak up flavors of garlic and shallot, flavoring the cream wonderfully. I went for the old-style pasta water thickener, using the starchy water to create a richer sauce.

Main DishIsabellaJanuary 25, 2020pasta, mushrooms, winter, farmers marketComment

Baked Ricotta + Basil Stuffed Shells

Alright everyone, turn down the lights, put on one of your favorite spooky podcasts, and prepare for one of my favorite October dishes: Baked Ricotta + Basil Stuffed Shells! Now, I won’t say that there is anything particularly fancy or unique about this dish. It is one of those no frills, delicious household staples that is a joy to make. The kind of dish that I can make in my sleep, or while enjoying a glowing October evening. Ooey gooey cheese on top of giant pasta shells, stuffed with a creamy ricotta, parmesan and fresh basil filling, all blanketed in rich tomato and pancetta sauce. I hope you love this dish as much as I do; it truly is a treat for me to make!

Main DishIsabellaOctober 14, 2019italian food, pasta, baked stuffed shells, fall recipes, comfort food, yumComment

Creamy Butternut Squash Mac and Cheese

It's hard to get into the season in LA, I'm not gonna lie. Most years September is one of the hottest months of the year, dragging the summer heat far past it's prime. All of the grocery stores, especially Trader Joe's, always seem to get into the spirit long before the weather turns. Which means a couple weeks ago, I came home with mini pumpkins, acorn squash, pie pumpkins, and a massive butternut squash. Not to mention an assortment of dried fruits, nuts, and seeds for another autumn treat.

Main DishIsabellaSeptember 28, 2019autumn, autumn recipes, Butternut Squash Mac n Cheese, comfort food, hello fall, mac n cheese, pastaComment

Cherry Tomato and Baby Mozzarella Linguini

Mid-July means that the tomato plants are producing lots of little cherry tomatoes. Most nights, when I go out to harvest, handfuls get eaten before they get into the house. Some of them make it into a salad or are dressed with olive oil, salt, and pepper. Cherry tomatoes off the vine are super sweet and bursting with flavor. So, when they go into this Cherry Tomato and Baby Mozzarella Linguini, I like to leave them just barely cooked, so they are slightly soft and still have their sweetness. Super juicy and fresh!

Main DishIsabellaJuly 29, 2019italian, pasta, summerComment

Fusilli Pasta with Pesto

Growing up, our refrigerator was usually stocked with salami and cheese from the Italian market, small packages wrapped in white paper containing all of my favorite treats. I would unwrap each parcel, unidentified white butcher paper with just a price scribbled down, not knowing what I would find inside. Some sliced mortadella, Salami Toscano, prosciutto, a few balls of fresh mozzarella, a thick swirl of peppery pancetta, and a large piece of Pecorino Romano were most likely uncovered. When the large packages of basil start to appear in grocery store produce sections, and our basil plant produced enough bright green leaves, it's time to make pesto. Fusilli pasta with pesto was one of my favorite meals, which made making it at home especially exciting.

Main DishIsabellaJuly 14, 2019easy recipes, italian, pasta, pesto, quick meals, vegetarianComment