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It's the best! Second is caccio e pepe.
ReplyDeleteToo much grease for me. I like a fresh marinara sauce made with olive oil and fresh garden vegetables, baked in pasta with a little ground beef and a layer of ricotta or tossed with same in spaghetti.
ReplyDeleteMost of us don't do enough actual work any more to eat heavy. I keep meaning to get that forty acres and a mule, so I can.
As for me, I'm a big fan of alfredo when I'm out for dinner, but at home, I stick to either marinara, ail e oglio, or primavera. Not a big fan of bacon...
ReplyDeleteAnd...by th' way...why all the emphasis on extra virgin olive oil? What's wrong with regular (and less expensive) olive oil?