My favorite dish in the book is definitely the pasta carbonara, which taught me that you don't need heavy cream to make a great version. It's slightly more involved that the simplest of recipes with only pancetta or guanciale, cheese, and egg, but the changes are worth it: slivers of caramelized onion for sweetness, a little white wine for a balance of acidity, and parsley for freshness. I've made this recipe more than any other since I learned how to cook."—Blake Royer, Dinner Tonight columnist
Mario Batali has stated his belief that, for Italians, the best cooking is done at home, not in restaurants. This cookbook is full of recipes that can be prepared at home. It heavily emphasizes pasta, which Mario believes holds the most importance in Italian cooking. Other chapters include meats, fish, and vegetables. The simplicity of the recipes makes this book good for beginners.
Clams vary in brininess and the amount of liquid they’ll release during cooking, so you’ll need to adjust the salt and add pasta water accordingly. To prevent the sauce from getting too salty, we recommend a measured amount of salt for the pasta water. If possible, look for an artisanal dried pasta for this recipe—the rougher surface texture will catch the slippery sauce better.
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