We give you the recipe of one of our most loved recipes in Coco di Mama history: Cacio & Pepe!


Originating in the capital city, Rome, Cacio & Pepe is a true Italian classic. Made with few simple ingredients but packed with all the right flavours.


400g Spaghetti

200g Grated pecorino

2 tbsp. Ground black pepper

Tsp. Salt

Step 1. 
Start by adding water into a large sauce pan. Once the water starts to heat up, add a tea spoon of coarse salt. This raises the boiling point of the water and enables the water to get hotter faster and will later add flavour to the pasta.

Step 2.
Pick your pasta shape – Cacio & Pepe is traditionally made with spaghetti, for the cheese to mix in perfectly with the pasta, but if you’ve only got penne we wont hold it against you.

Step 3.
Whilst the pasta is cooking, in a large pan toast the 2 tablespoons of black pepper and leave to one side.

Step 4.
In a separate bowl, add 100g of pecorino and add a few tablespoons of the boiling water from the saucepan. Mix until you achieve a creamy texture. Make sure to only do this a minute before the pasta is ready to be drained.

Step 5.
Once the pasta is al dente, drain it and pour into the large pan and mix with the ground pepper you set aside earlie. At this stage, ensure you keep some of the water you cooked your pasta in, so that it can be added into the pan, to get that creamy texture.

Step 6.
On a low heat, add the creamy pecorino, stir well and then add the remaining pecorino.

Step 7. Dish up & you’re set to go!




Our Arrabbiata is a variant of the traditional ‘Pasta all’Arrabbiata’. Originating from Rome and typically made with only a few ingredients: tomatoes, chillies, garlic, oil & fresh parsley!

Most importantly of all, is that the pasta shape is right – penne is the must with this dish!

  • 400g penne
  • Mixed vegetables (we recommend courgettes, aubergine & peppers)
  • 400g of tinned tomatoes
  • 2 garlic cloves
  • 3 tbsp of oil
  • Salt & pepper, to taste.
  • Red chillies (optional)

Step 1.
Start by dicing your vegetables and grilling with a dash of olive oil. Once these are done, leave to a side to rest.

Step 2.
Add water into a large sauce pan. Once the water starts to heat up, add a tea spoon of coarse salt. This raises the boiling point of the water and enables the water to get hotter faster and will later add flavour to the pasta.

 Step 3.
Whilst the pasta is cooking, in a large pan add a table spoon of oil. Once hot, crush the cloves of garlic and fry until golden.

Step 4.
In the same pan, add the tinned tomatoes and sliced chillies. Then add the grilled vegetables from Step 1. (Add more or less chilli depending as to how spicy you’re feeling!)

Give this all a good mix and let it heat up.

Step 5.
Once the pasta is al dente, drain it and pour into the large pan and mix in with the vegetables. Once this sauce is nicely mixed into the penne, drizzle with some oil,  top with fresh parsley, and enjoy!




Introducing one of our fan-favourite vegan pasta recipes, the Lentil Ragu.

It originates from Naples where it is usually described as a ‘lentil soup’, and is made up of a mix of the different leftover pasta shapes you have laying in your cupboard at home.

Ready in less than an hour and perfect for a hassle-free day at home – and you can always make this dish even healthier by swapping to wholewheat pasta if you’re that way inclined.

200g pasta (We recommend a short, small shape.)

Jar of tinned lentils.

1 Red onion.

2 Carrots.

8 Cherry tomatoes.

Jar of chopped tomatoes.

2 garlic cloves.

2 tbsp of olive oil.

1 tsp mixed herbs.

1 tsp oregano.

1 tsp paprika.

1 tbsp tomato puree.

Fresh parsley.

Salt, to taste.

Step 1.
 In a large pan heat olive oil, chopped garlic, diced carrots and diced red onion. Cook gently for 10-15 minutes until everything has softened.

Step 2.
Add the cherry tomatoes to the same pan until they are slightly brown.

Step 3.
Turn down the heat and add the mixed herbs, oregano and tomato puree. Keep stirring.

Step 4.
Next add chopped tomatoes, drained lentils and paprika.

Step 5.
Add 400ml of water (a tin full), bring to a simmer and cook with the lid on for around 30 minutes.

Step 6.
Slightly turn up the heat, add another 200-400ml of water and your chosen pasta, and leave to cook for 15 minutes with the lid on.

Step 7.
Your pasta should now be al dente. Season with salt and pepper, add a touch of olive oil and it’s good to dish up.

Step 8.
Garnish with some fresh parsley and MANGIAMO BABY!




Those with a passion for Rome will know that one of the streets that is packed with character is Vicolo della Scrofa. It was in 1944, that in a trattoria on this street, the first ever Carbonara was dished up.

History has it that the ingredients met when a creative Roman cook served up a Carbonara for American soldiers. Initially made with bacon, the recipe evolved over time to include guanciale instead.


320g Spaghetti

150g Guanciale

50g Pecorino

6 egg yolks

Salt & black pepper, to taste.

Step 1.
 Add water into a large sauce pan. Once the water starts to heat up, add a tea spoon of coarse salt. This raises the boiling point of the water and enables the water to get hotter faster and will later add flavour to the pasta.

Step 2.
Whilst the water is boiling, clean the guanciale, by getting rid of the rind. Then slice into small 1cm strips.

 Step 3.
Heat up a large pan on a medium heat and add a table spoon of oil. Once hot, add the guanciale and brown for 10-15 mins. Ensure this doesn’t burn!

Step 4.
Whilst the guanciale browns, add the spaghetti to the large sauce pan of water from step 1.

Step 5.
In a small bowl, whisk the 6 egg yolks and add ¾ of the pecorino and some ground black pepper. Top tip: add some of the water in which the spaghetti are cooking into this mixture to make it extra creamy!

Step 6.
At this point, your guanciale should be nice and golden. Remove from the heat and add your aldente pasta to the guanciale. Top this with the egg and pecorino mixture and stir this in well.

Step 7.
Dish up and top with the remaining pecorino and ground pepper.




Perfect for a lazy summer’s day, this fresh and light pasta dish uses simple ingredients that hero the ever versatile butternut squash.



1 medium butternut squash peeled and diced

3 tablespoons olive oil

8 sage leaves

12 ounces of any pasta

1 1/2 cups water or vegetable stock

1 tablespoon olive oil

1/4 cup diced yellow onion

2 cloves garlic minced

1/8 teaspoon ground nutmeg

1/4 cup freshly grated parmesan cheese

Salt and freshly ground black pepper to taste

Step 1 Bring a large pot of water to a boil. Salt the water and add the butternut squash. Cook until soft, about 12-15 minutes.

Step 2 While the squash is cooking, fry the sage leaves. Heat 3 tablespoons olive oil in a small skillet over medium-high heat until surface is shimmering slightly. Add a few leaves at a time and cook until crisp, but still bright green, about 30 seconds. Transfer to a paper towel to drain. Season with salt. Set aside.

Step 3 Using a large slotted spoon, carefully remove the squash from the water and place in a large bowl. Add the pasta to the boiling water and cook according to package instructions.

Step 4 Place the cooked butternut squash in a large food processor or blender. Puree the squash until smooth. Add water or broth and puree until the sauce reaches your desired consistency. You may need a little more or a little less water depending on the size of your squash.

Step 5 In a large deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Add onion and garlic and sauté until soft, 3-5 minutes. Add pureed butternut squash. Stir in the Parmesan cheese. Season with nutmeg, salt, and pepper.

Step 6 Add the pasta and stir until pasta is well coated. Chop two of the sage leaves and stir them into the pasta. Serve the pasta with remaining fried sage leaves and a sprinkling of Parmesan cheese, if that tickles your fancy.




Those of you who have been keeping up with us karbdashians for a while will know that we only use the highest quality ingredients in our products, and this recipe showcases exactly that, as we take on our delicious Garden Green Pesto!

We typically love raving about our Belazu pesto as the basil is from Verona and it uses pine kernels as per traditional Italian pestos, and it’s also made locally in London to ensure the flavours and colours of the pesto are as vibrant as they can be without costing the earth.

400g Spaghetti

30g Grated pecorino

70g Grated parmesan

16g pine kernels

50g Basil leaves

100ml Olive oil

1 Garlic clove

Tsp. Coarse salt

Step 1.
Start by adding water into a large sauce pan. Once the water starts to heat up, add a tea spoon of coarse salt. This raises the boiling point of the water and enables the water to get hotter faster and will later add flavour to the pasta.

Step 2.
Whilst the pasta boils, chop the garlic and place it in a mortar. Add salt to the garlic and crush all together until it turns into a paste.

Step 3.
Add the basil leaves and some more coarse salt and keep crushing until it all turns into a paste.

Step 4.
Add the pine kernels into the mix and crush into the paste.

Step 5.
Slowly start adding the grated pecorino and cheese and keep mixing until you get a smooth, creamy sauce. Top with a dash of olive oil.

Step 6.
Once the pasta is al dente, drain it and pour into a large bowl and mix with the green garden pesto.

Step 7.
Top with some grated parmesan and you’re good to go!



Coming in with another edition of #CookWithCoco, we give you another simple but delicious meal for you to try your hand at from your own home. A creamy and nourishing delight right ’til the end, our Wild Mushroom pasta is a popular choice all year round, and can also be mad completely vegan with plant-based alternatives.

25g/1oz unsalted butter, chopped

1 tbsp olive oil

½ onion, finely chopped

1 garlic clove, finely chopped

1 Portobello mushroom, chopped

50ml/2fl oz white wine


50ml/2fl oz double cream

1 tsp chopped fresh parsley

100g/3½oz pasta (any), cooked according to packet instructions

25g/1oz pine nuts (optional)

salt and freshly ground black pepper

Step 1.
Melt the butter with the olive oil in a frying pan and fry the onion and garlic until soft.

Step 2.
Add the mushrooms and cook until soft. Season well with salt and pepper.

Step 3.
Add the white wine and cook until the volume of liquid has reduced by half.

Step 4.
Add the cream and simmer for 5 minutes, then add the parsley and check the seasoning again.

Step 5.
Toss the pasta through the sauce, then serve in a warm bowl and sprinkle over the pine nuts if using. Enjoy!




We’re back with what is known as one of the most patriotic Italian dishes of all, a Caprese Salad.

Featuring the colours of the Italian flag (green, white & red), the Caprese Salad has become an icon of the Italian cuisine, but we wanted to pimp up this recipe with a few extra goodies thrown in. Keep scrolling to find out how to recreate our twist on the traditional Italian salad.

Stale bread (leftovers are perfect for this!)

1 Bufala mozzarella

2 whole tomatoes

Fresh Basil


Salt & Pepper, to taste

Step 1.
Start by breaking up the bread in crouton sized pieces. Soak in a mix of salt, pepper, olive oil and vinegar. Put this to a side and leave to soak. Top tip: if you don’t have old bread to use up, simply toast fresh bread chunks in the oven.

Step 2.
Slice the tomatoes and spread evenly on a plate. Repeat this step for the Bufala mozzarella and insert the slices inbetween the tomato slices.

Step 3.
Once the panzanella has soaked up the flavours, add to the side of the tomato and mozzarella. Top all the ingredients with a couple basil leaves, a dash of olive oil and some oregano.

Top tip:
If you want to add a little extra ingredients to this summery salad, we recommend adding some avocado and omega seeds for some crunch!


Focaccia is one of the most famous Italian flatbreads. Here at Coco we have some delicious recipes happening behind the scenes and we are sharing one with you to try at home – traditional Italian focaccia bread. Salty, oily deliciousness, and so simple to make.


1 cup water lukewarm

2 ½ cup (13 oz) bread flour + more if needed

1 tsp malt or honey

½ tsp dry yeast

½ tsp salt

2 tbsp Extra virgin olive oil for


3 tbsp extra virgin olive oil

3 tbsp water

Sea salt flakes

Step 1.
In a mixer bowl add lukewarm water and yeast.

Step 2.
Let sit for a few minutes until yeast is completely dissolved.

Step 3.
Combine in a mixer bowl malt (or honey), flour, olive oil and salt. Give a quick stir with a spatula or a fork.

Step 4.
Start kneading on low speed. Once flour has been completely incorporated increase the speed and knead for about 10 minutes until the dough comes together around the kneading hook, becomes elastic and smooth.

Step 5.
Place the dough in a large bowl greased with extra virgin olive oil.

Step 6.
Let rise for 1.5 – 2 hours in a warm place.

Step 7.
Pour extra virgin olive oil on a quarter-sheet baking pan.

Step 8.
Let the dough come out from the bowl onto the pan. Turn it over to coat another side of the dough with olive oil.

Step 9.
Using your hands pat the dough down to fit the pan. Try to maintain the same thickness all over the pan.

Step 10.
Cover with a lid if you have a lid that fits the pan or with linen towel and let rise for another 30-60 minutes or until it has doubled in size.

Step 11.
In the meantime, prepare the ‘salamoia’: beat quickly lukewarm water with extra virgin olive oil.

Step 12.
Beat quickly lukewarm water with extra virgin olive oil.

Step 13.
Once your focaccia has doubled in size pour oil over it.

Step 14.
Lightly oil your hands and using your fingers press down the dough to imprint typical dimples all over focaccia.

Step 15.
Sprinkle with coarse sea salt or sea salt flakes.

Step 16 Bake in a preheated to 230 degrees oven for 15-20 minutes

Step 17 Once out of the oven brush your focaccia with extra virgin olive to taste.