My Ultimate Lasagne

Everyone has their own go-to lasagne recipe, whether it’s been passed down through your family or one you’ve adapted yourself over the years. Mine is definitely the latter, I used to be so bad at cooking that I thought using a jar of Dolmio and adding some red wine and bacon was restaurant level haha….

Classic Amatriciana

I love a good pasta, and with this one I tried to keep it as close to the original as possible, that means using proper guanciale, which is an Italian cured pork cheek used traditionally in Amatriciana and in Carbonara. I get mine from Celino’s Italian Deli in Partick!  The traditional pasta for this dish…