Spaghetti alla Carbonara - Spaghetti with Eggs and Bacon
This easy dish is named after the charcoal burners (carbonari) who used to work in the forests of the Apennine mountains that run down the centre of Italy.
For extra flavour use two types of freshly grated cheese such as Parmesan caciotta or pecorino.
400 g (14 oz) spaghetti
100g (3 1/2oz) bacon (pancetta)
2 egg yolks
60g (2oz) freshly grated Parmesan and caciotta or pecorino cheese
(30g about 1 oz each)
1 tablespoon vegetable oil
salt and black pepper to taste

While the spaghetti is cooking take a large frying pan and chop the bacon into small cubes and fry over a low heat until it is pale brown, not crisp. Beat the egg yolks and the two types of grated cheese in a small bowl and add some salt and plenty of black pepper.
Drain the pasta well and pour it into the frying pan and mix with the bacon and oil. Finally add the egg and cheese mixture and stir well. Serve immediately.

Spaghetti alle Vongole - Spaghetti with Clams
Serves 6
3 kg (6 1/2 lb) clams
100 ml (3.1/2 fl oz) olive oil
150 ml (5 fl oz) white wine
3 garlic cloves, peeled and sliced
3 small dried chilies, crumbled
250 g (9 oz) spaghetti or linguine
3 tablespoons chopped flat-leaf parsley
sea salt and freshly ground black pepper

Place the clams in a sink of cold water and wash
thoroughly by scrubbing the shells with a coarse brush.
Soak in clean water, changing the water until it is clear. Heat one-third of the olive oil in a large saucepan with a lid. Add half the wine, 1 garlic clove and 1 chilli.
Add half the clams, cover with a lid, and cook on a
high heat until they open, shaking the pan constantly.
When the shells are open, remove the clams to a large
bowl, with their juices. Repeat with the remainder of the clams. When all the clams have been cooked, chop the remaining garlic and chilli, and fry until light brown in the remaining oil. Add the clams and their juices, and remove immediately. Cook he spaghetti or linguine in a generous amount of boiling salted water, then drain thoroughly. Place in the clam pan. Mix well to coat the pasta with the juices. Add the chopped parsley and black pepper.

Penne all'Arrabbiata - Angry or Spicy Penne
400g (14 oz) penne
500g (1 lb) plum tomatoes or a can of peeled tomatoes
1 celery stick
1 small onion
1 garlic clove
2 1/2 cm (1inch) chilli (peperoncino)
1 tbsp freshly chopped parsley
salt and pepper to taste

While the penne are cooking chop the celery, the onion and the garlic clove. Put them into a medium saucepan with the can of peeled tomatoes, or if you are using fresh tomatoes, put them in a bowl of boiling water for 3 or 4 minutes so the skin lifts off easily and then chop them up. Cut the chilli and remove the seeds. Chop it into small pieces and add it to the sauce with salt and pepper to taste. Cook, uncovered, over a medium heat for about 30 minutes so the sauce thickens.
Drain the penne, put them into a large bowl and pour on the sauce. Sprinkle with fresh parsley, mix and serve.
                      
                                                    
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