A pantry-driven plan that gets you carbonara on Monday, ragu on Wednesday, and pizza Friday.
Cooking Italian at home for a week is not about an ambitious menu -- it is about a small, smart pantry. With a kilo of pasta, a case of San Marzano tomatoes, a piece of pecorino, a pound of guanciale, and a few aromatics, you have already paid for five full dinners and three lunches. The trick is in the rhythm: simple things on weeknights, more involved cooks on weekends.
On Monday, run a fast carbonara. The whole project lives between salting the pasta water and dressing the bowl, no longer than 25 minutes. On Tuesday, save the heel of pecorino and the leftover guanciale for a quick cacio e pepe. Wednesday is ragu day -- start a small bolognese in the morning and forget it until dinner. Thursday is leftovers night, with a big green salad and a slice of bread. Friday, the dough you mixed Wednesday morning becomes pizza.
Saturday is your bonus night: try something you have not made before -- linguine alle vongole if the fish counter is good, or a simple risotto with peas. Sunday is for resetting and roasting a chicken. By Monday, your fridge has stock, fat, leftover roast meat, and parmesan rinds. The next week practically writes itself.
Marco Castellani writes for Simply Gourmet. Reach our editors at info@simplygourmetlakeplacid.com.
