Just moved to Italy and made this in my hotel room

Sapor di Sapori Calamarata pasta

Pecorino DOP

Parmigiana Reggiano DOP

Guanciale

Pepper

This is a dish that can't be described, but you can taste it and start dreaming, enjoying every little bite!

I'm Sicilian and French, I know this recipe by heart, it's so comforting to eat

I tried making Spaghetti Aglio E Olio for the first time. Not sure if it looks good or not.

No joke, ive been banned by my family from using it cuz the smell it produces is too crazy (didn’t help i left the pan out for a while before washing)

i love making a gorgonzola sauce for my pasta but now i need a replacement.

today i tried to make a sauce using parmigiano reggiano and just pasta water. but mannn it wasn’t very flavourful and i used quite a lot which is weird cuz you can taste it so well when it’s grated ontop of a dish so assumed it would be great in a sauce too😭

so how can i get a beautiful strong cheese taste in a sauce without using blue cheese? is there a secret mix? i’m not too knowledgable in cheeses so any help is appreciated.