Learn how to break all the rules of Italian cooking – in a good way! – with internet star “The Pasta Queen” Nadia Caterina Munno!
MINTY MISTRESS
Four Cheese Pasta With Mint
Serves 4
Total prep and cooking time: 25 minutes
Alternate pasta shapes:
ziti, penne lisce
Sea salt
1 pound lumache
2 tablespoons unsalted butter 1 cup heavy cream
60 grams/2 ounces provolone, cut into ½-inch cubes
60 grams/2 ounces Fontina, cut into ½-inch cubes
60 grams/2 ounces Gruyère, cut into ½-inch cubes
½ teaspoon freshly grated nutmeg Freshly ground black pepper
60 grams/2 ounces (about 3/4 cup) finely grated Parmigiano-Reggiano
2 teaspoons roughly chopped fresh mint leaves, plus more for garnish
Italy is no stranger to buttery cheese pasta recipes, especially in the north. The Mistress takes things a step further and melts a mixture of decadent cheeses into cream before adding the unique twist of aromatic mint. The salty provolone, sweet Fontina, and funky Gruyère all blend into one another in their creamy glory, then a pinch of nutmeg and a scrunch of pepper elevate the cheese flavors to make this dish next-level (just like you are). The mint cuts the richness of the cheese, while adding a bit of freshness. Parmigiano-Reggiano and the tears of the gods bring it all together to create a gorgeous sauce that flows gently into each contour of the pasta’s curves.
Bring a large pot of water to a rolling boil over high heat. Season with salt until the water tastes like a seasoned soup. Drop in the pasta and cook until al dente.
Meanwhile, in a large deep sauté pan, melt the butter over medium heat. Drizzle in the cream and cook, stirring frequently, until the mixture thickens, about 5 minutes. Add the cheeses one at a time in this order: provolone, Fontina, and Gruyère, letting each cheese melt before adding the next. Add the grated nutmeg and a scrunch of pepper.
Transfer the pasta to the sauté pan, adding pasta cooking water a tablespoon at a time as needed to loosen the sauce. Remove from the heat and stir in the Parmigiano-Reggiano and fresh mint.
Serve garnished with fresh mint and a scrunch of pepper.
The REBELLIOUS CARBONARA
VEGETARIAN CARBONARA WI T H F RIED ZUCCHINI , EGG ,
PECORINO ROMANO, AND BLACK PEPPER
Serves 4
Total prep and cooking time: 30 minutes
¼ cup plus 1 tablespoon extra-virgin olive oil
4 medium zucchini, cut into 1/8-inch-thick coins
4 large egg yolks
60 grams/2 ounces (about 3/4 cup) finely grated Pecorino Romano, plus more for garnish
1½ teaspoons freshly ground black pepper, plus more for garnish
Sea salt
1 pound spaghetti
This carbonara made with fried zucchini instead of guanciale is a rule breaker. Carbonara (page 39) is practically a religion in Rome, and a vegetarian version like this one might set off a furious debate among pasta purists. But I know that even the most skeptical carbonara lover will be a convert after just one bite of this spaghetti dripping in a soft and silky egg and pecorino sauce. To compensate for the absence of the guanciale in this dish, I’ve added something equally tantalizing: zucchini coins sizzled in oil until golden. Zucchini carbonara is my perfect substitute for the rich and fatty original.
Bring a large pot of water to a rolling boil over high heat.
Meanwhile, in a large deep sauté pan, heat the oil over medium-low heat until it begins to shimmer. Add the zucchini coins and stir to coat them evenly in the oil. Cook, turning with tongs if necessary, until shiny and golden, about 5 minutes.
Remove from the heat. Set aside one-quarter of the fried coins to drain on a paper towel to be used as a garnish. Set the pan with the remaining zucchini aside.
In a bowl, combine the egg yolks, Pecorino Romano, pepper, and reserved zucchini and stir passionately to make a thick and creamy sauce. Add 2 tablespoons of boiling water to the mixture and mix energetically to temper the eggs.
Once the water has reached a rolling boil, season with salt until the water tastes like a seasoned soup. Drop in the pasta and cook until al dente.
Transfer the pasta to the pan you cooked the zucchini in. Stir to coat in the oil, then add the egg and zucchini mixture and a splash (¼ cup) of pasta cooking water, stirring vigorously. Set the pan over low heat and toss energetically to combine, adding more pasta water if needed to make the sauce creamy and to coat the pasta.
Serve garnished with the reserved zucchini coins and with a scrunch of pepper on top.
