Buongiorno from Umbria!

Many of our friends and readers have reached out to us for inspiration right now since we will be at home for a while. And, well, since I have some time on my hands, I thought I’d reply and share updates on life here in Italy, along with sharing with you some of my favorite classic Italian recipes. Since we are at home with these lockdowns, we may as well make the best of it and take this opportunity to reconnect with our families over healthy food you’ve prepared on your own, right in your own kitchen.

I first learned to cook from my mom and grandma, and I love sharing my cooking for my family and friends, and now with you! I will post easy, quick recipes with few ingredients, and, of course, suggest which wine to pair my dish with. I know that, for many, it will not be easy to stay in quarantine. But I want to be helpful and inspire those in my second home to stick it out as we have done here in Italy, and hopefully, these recipes will make that a little bit easier!

– Cristiana

Recipe below! Make sure to check out our social media for more updates.



Cris’ Carbonara – serves 4

Recommended pairing: Pinot Grigio or another white wine, like Misluli Umbria Bianco 2016 from the Ninni winery in Umbria. You want a wine that will cleanse your palette, and that has some acidity to help cut the creaminess, creating a perfect balance.


  • 250 gr Voiello or similar, or gluten-free spaghetti
  • 1 cup (100 gr) diced bacon pancetta
  • 3 eggs
  • kosher salt and fresh black pepper
  • 2/3 grated Parmigiano Reggiano cheese
  • 2/3 grated Pecorino Roman
  • 2 garlic gloves
  • 3 Tbsp extra-virgin olive oil


  1. Bring a large pot of generously salted water to a boil
  2. Mix eggs with cheese (leave some cheese for the end) and whisk together with salt
  3. Grate some fresh black pepper into the egg mixture
  4. Heat a large skillet over medium-high heat, add the EVOO with garlic, and then add pancetta (or bacon) cook until it is slightly crisp – about 5/7 minutes
  5. In the meantime, add the pasta to the salted water and cook about 10 minutes until al dente
  6. Keep aside a cup of boiling pasta water to add to the spaghetti in the pan later (it makes the sauce creamy)
  7. Drain pasta and add to the pan
  8. Mix with the pancetta
  9. Add the egg mixture, the water you set aside, mix, and remove from heat
  10. Serve immediately with a sprinkle of Parmesan, Pecorino, and fresh grated black pepper

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