Linguine all'Amatriciana


  • 2 tbsp. Pratolino extra-virgin olive oil
  • 4 oz. thinly sliced guanciale or pancetta
  • 1/2 tsp. crushed red pepper flakes
  • 1/2 tsp. freshly ground Borghini black pepper
  • 3/4 cup minced onion
  • 2 cloves crushed garlic
  • 1 28-oz. can Fiammante peeled tomatoes with juice, crushed
  • Sicilia kosher salt
  • 12 oz. dried linguine or spaghetti Rummo
  • 1/4 cup finely grated Pecorino (about 1 oz.)


Heat the oil in a large, heavy skillet over medium heat. Add guanciale and sautée until crisp and golden - about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic and cook until soft whilst stirring often. About 8 minutes. Add tomatoes and reduce heat to low. Cook until sauce thickens, about 15-20 minutes. Stir occasionally.

Meanwhile, bring a large pot of water to the boil. Season with salt; add the pasta and cook until 2 minutes before al dente. Stir occasionally. When cooked, drain and reserve 1 cup of pasta cooking water*. Add the drained pasta to the sauce in the skillet and toss vigorously with tongs to coat. Add 1/2 cup of the water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. Add a little more of the pasta water if the sauce is too dry. Stir in cheese and transfer pasta to warmed bowls.


When you drain the pasta, make sure you reserve a cup of the water the pasta was cooked in. This water is great to use for the pasta sauce as it has flavour and starch which will help the consistency of your sauce to be just perfect!



All the ingredients you need are available in Plough Way Deli!

Conchiglie al Forno con Formaggio


  • 16 conchiglioni rigati

  • 1 Mutti passata di pomodoro

  • 3 tbsp freshly grated parmesan cheese

  • 1 ball of Sori Mozzarella - sliced

For the filling

  • 150g/5oz Granarolo ricotta

  • 1 ball of Sori Mozzarella - very finely diced

  • 2 tbsp freshly grated parmesan

  • 16 large fresh basil leaves

  • Borghini salt

  • freshly ground Borghini black pepper

For the Salsa di Pomodoro

  • 4 tbsp Pratolino extra virgin olive oil

  • 2 garlic cloves, finely chopped

  • 2 x 400g tins of Fiammante plum tomatoes - chopped

  • a handful of fresh basil - finely chopped

  • Borghini salt

  • freshly ground Borghini black pepper


Preheat the oven to 200C/400F/Gas mark 6.

Cook the pasta shells in plenty of lightly salted boiling water until al dente. Drain well (make sure you empty the shells of water) and leave to cool.

To make the filling, mash the ricotta with a fork, stir in the diced mozzarella, parmesan and some salt and pepper to taste and mix well. Shape the mixture into 16 balls, wrap each ball in a basil leaf and place in a cooled pasta shell.

To make the sauce, heat olive oil in a large frying pan, add the garlic and soften. Add the tomatoes and basil, season with salt and pepper and simmer gently for 25 minutes.

Next, pour a layer of the tomato sauce over the bottom of an ovenproof dish and place the filled shells on top. Pour over the remaining tomato sauce, sprinkle over the parmesan and top with slices of mozzarella. Cover with aluminium foil and bake for 35 minutes. Remove the foil and bake uncovered for five minutes. 


Make sure that the conchiglioni is extra al dente so it does not overcook in the oven. Serve it as soon as it is out of the oven with some freshly ground pepper from Borghini and enjoy!

Spaghetti Carbonara

(Serves 4 people - all the ingredients are available to buy in the deli)


  • 360g spaghetti Rummo

  • 200g guanciale (pancetta) or bacon

  • 2 Legbar whole eggs and 1 yolk

  • 80g grated Parmigiano or Pecorino Romano

  • Extra virgin Pratolino olive oil

  • Borghini sea salt

  • Borghini black pepper


(Ready in 20 minutes) 

Bring a large pan of water to the boil (1 litre of water per serving) and add two flat dessertspoons of coarse salt when the water starts to boil. Throw in the pasta about a minute after you add the salt.

Do NOT break the spaghetti! Even if they don't fit in the pan, the best way is to hold them in a bunch vertically and immerse slowly. Let go and they will fan out in all directions, and as they soften they will sink and cook perfectly. When the pasta is nearly ready (see packet of pasta for cooking time) shallow fry in a non stick pan the diced Guanciale (or pancetta) for only a couple minutes -it doesn't need any more.

Drain the pasta and add it to the pan with the Guanciale and continue to fry it, adding a little splash of olive oil. (The pasta should be just short of "al dente" when you drain it as it will continue to cook in the pan.)

In a large serving bowl lightly whisk two full eggs and one yolk with a pinch of salt and the grated cheese. Add the sautéed pasta in with the pancetta and give it a quick mix before serving.  Season to taste with freshly ground black pepper.


Even if you are making a different version of carbonara remember never to throw the eggs in full heat (ie directly in the pan) as they will overcook and you'll find yourself with scrambled eggs! They will cook just enough with the heat from the pasta in the bowl.