- Content creator Corre Larkin has developed a large social media following by sharing lesser-known Italian and French dishes that are likely to be found in a home kitchen than a restaurant.
- Larkin often sources these dishes from old cookbooks, and the recipes tend to feature short lists of humble ingredients.
- Per Larkin, you likely won’t find any of these three delicious pastas in a restaurant, but they’re easy to make at home.
When you book a flight to Italy, you might already be dreaming of the delicious bites you’re going to eat while there. The exact dishes conjured in your mind may vary depending on the region you’re visiting — when I went to Rome a few years ago, I spent the weeks leading up to my trip imagining a perfect bowl of cacio e pepe — but there are undoubtedly specific meals you anticipate seeing on menus.
If you’ve been fortunate enough to go to Italy, you know that its osterias, trattorias, and other restaurants deliver the delicious culinary experiences you expect. From saffron-hued risotto in Milan to the pillowy, slightly chewy pizza crusts of Naples, this country’s most famous dishes truly live up to their reputation. At the same time, there’s an important part of Italian cuisine that’s easy for tourists to overlook: the dishes that aren’t often seen on restaurant menus but are enjoyed frequently at home.
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American favorites like peanut butter and banana sandwiches, sloppy Joes, and casseroles of any ilk are some of the meals many of us grew up eating in the United States, but rarely ordered off restaurant menus. The same distinction between at-home and restaurant-worthy meals exists in other cultures around the world, and there’s one online creator who’s highlighting the Italian pastas you won’t find on restaurant menus.
Avid home cook and content creator Corre Larkin, known on both
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and
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as @cocolarkincooks, has built a following of nearly two million users across these platforms by sharing accessible, simple recipes that often have a history behind them, from
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to
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she learned to make from family members. Larkin often highlights French and Italian home cooking, showing her followers how to prepare humble dishes they might not otherwise learn about unless they dig through a decades-old cookbook or talk to an Italian nonna.
Of course, it’s entirely possible that some of the meals Larkin highlights are on a restaurant menu somewhere across the sprawling landscape of Italy. But regardless, these are recipes that most Americans likely haven’t heard of, and they tend to be budget-friendly, relying on short ingredient lists and classic Italian cooking techniques to create meals that taste greater than the sum of their parts.
Especially if you’re feeding a family, the pastas Larkin is whipping up are likely to make everyone around the table happy while still allowing you to try something new. Besides a selection of easy recipes to add to our weekly repertoire, if there’s one thing Corre Larkin’s cooking demonstrates, it’s that we might want to pick up an old Italian cookbook or two.
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Tomato water pasta
This rendition of a tomato-based pasta dish requires patience but doesn’t require much active cooking time. Per Larkin’s followers, it’s well worth the wait, with fans leaving reviews like “I made this tonight, and it is so delicious. Amazing how it came together and transformed into this flavorful dish,” and “I made this! It was incredible!”
By simmering cut tomatoes in water with carrots, celery, and onion for two hours, Larkin develops a beautiful red vegetable stock with deep tomato flavor. But that’s not the final step; the home cook drains all of the vegetables from the stock — saving them to use in soup so they don’t go to waste — then cooks the tomato-infused liquid down until it forms the most intensely flavorful and jammy tomato sauce you’ve ever tasted.
While Larkin doesn’t mention the origins of this dish, a follower does point out that it’s similar to pomarola, a Tuscan sauce that also simmers tomatoes with carrots and celery before pureeing the vegetables into a smooth sauce.
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Pasta with beans
Larkin declares that this “might be the most simple but delicious pasta I’ve made in a while” and notes that she found the recipe in an old Italian cookbook. If you’re a bean fiend like me, then this is the recipe for you, and you only need six ingredients to make it: pasta, a can of white beans, Parmigiano Reggiano, two cloves of garlic, a lemon, and a sprig of rosemary.
Start by frying the two whole garlic cloves in olive oil, infusing the fat with flavor, then remove the alliums and add the water, beans, and rosemary. Larkin simmers the mixture for about 10 minutes, letting the water evaporate, then mashes some of the beans with the back of a spoon and adds just a squeeze of lemon juice.
The result is a creamy mixture that’s tossed with al dente pasta, grated Parmigiano Reggiano, and a splash of pasta water to create the most luxurious yet simple sauce.
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Onion carbonara
Onion carbonara isn’t the official name of this dish, which Larkin found in another old Italian cookbook, but it accurately describes how the creamy, onion-based sauce is prepared. If you want to make carbonara for a friend who doesn’t eat meat or want to skip buying expensive guanciale, try this instead.
A generous amount of chopped onions is sautéed in butter over low heat until the alliums become soft and almost jammy. While those cook, Larkin mixes together raw eggs, lots of grated Parmesan, and black pepper in a bowl. She then adds cooked pasta, a splash of pasta water, and the egg-cheese mixture to the pan with the onions, tossing everything quickly to create a glossy, uniform sauce.
Just like classic carbonarathe eggs, cheese, pasta water, and fat in the pan will emulsify, creating a gloriously savory coating for the pasta. But in this rendition, you’ll also get pops of sweetness from the onion scattered throughout.
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Disclaimer: This news article has been republished exactly as it appeared on its original source, without any modification. We do not take any responsibility for its content, which remains solely the responsibility of the original publisher.
Author: uaetodaynews
Published on: 2025-12-18 18:16:00
Source: uaetodaynews.com
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