Theresa and Bryan's Cuisinistry

We are no expert when it comes to Italian food, but our friend Flavia was born and raised in Rome and made some amazing carbonara for us a few months ago that I have been dying to repeat.  She used guanciale instead of pancetta, which I thought was also a better complement to the pasta because it’s more cured and has a better flavor when caramelized.  She also revealed that a great site for authentic Italian recipes is actually the barilla website since barilla is an Italian company, and this is the recipe I used for the carbonara, found here.

Last pizza post (finally finished the batch of dough we made!), this is inspired by our favorite Italian pizza spot, Piola). Pizza with arugula pesto (recipe from Food Network here), salami, onion, and Gorgonzola.

Gnocchi, part II: Same gnocchi as before, but with a bacon, leek, cayenne pepper, and garlic sauce of my own design. With parmesan and without.

Gnocchi week! My first attempt making gnocchi (from here). I started out with the simple olive oil/garlic/paprika sauce.