- [Spokesperson] "Sara's Weeknight Meals" is made possible by Sunsweet, Mutti Tomatoes of Parma, Le Gruyère AOP from Switzerland, and by- - [Chef] Cooking is the first kinda love you know.

It was starting when I was child, with my grandmother doing fresh pasta, and now I transmit it to all the guests.

It's something made specially for them.

- [Spokesperson] Oceania Cruises, proud sponsor of "Sara's Weeknight Meals."

(industrial electronic music) - [Sara] If you've ever fantasized about eating your way through Rome, join me today because we are living the dream.

- [Katie] Long story short, I'm a professional pizza eater and I make it sound fancy.

- [Sara] American expat, Katie Parla, takes me on a snack food tour of Rome.

I'm so excited.

Oh my God.

- Get ready for it.

- Oh dear.

Oh, do we have to do it that way?

- That's just the classy way to do it.

- Oh, oh perfect.

- [Sara] Back in Katie's kitchen.

- [Katie] We're gonna make some stellar Roman pastas.

Gricia, Amatriciana, and Carbonara.

- Oh yay.

- Are you into that?

- I'm so, am I into that?

And you know what else I'm into?

Comfy little pasta casseroles, filled with cheese and prosciutto that are bound to impress.

Ta-da!

There you go.

If you love pasta, you're gonna love this show.

I think I like all three!

Stick around for "Sara's Weeknight Meals."

(gentle music) Rome is full of wonders, but on the top of my list is the food.

Here goes!

Mm.

That's why Katie Parla came to Rome just out of college.

Now she's got food columns, TV shows, and seven cookbooks.

The newest is the "Food of the Italian Islands."

We met over coffee at Cafe Roscioli to start a day of, well, snacking.

Did you envision this when you left your other world in the United States?

- No.

I didn't even know you could write cookbooks.

- Well, there you go.

- It was a mystery to me, so I had to figure it out.

Long story short, I'm a professional pizza eater, and I make it sound fancy.

- I like that.

(Katie laughs) I can get behind that.

So, tell me what we're, we've got here.

- [Katie] These are maritozzi, we got the little guys.

- [Sara] So, this is, what, essentially like brioche, or?

- Precisely, filled with a lot of whipped cream.

- That's obscene.

- In a way, yes.

But, a little bit of sugar in the whipped cream.

Listen, there's no glamorous way to eat this.

- I'm frightened.

- I kind of want a modesty veil, but that's not an option right now.

We're gonna do our best.

- Okay.

- Okay.

- [Sara] Alright.

- [Katie] Just attack it from the corner.

- [Sara] Okay.

- Mm.

- Mm.

- It's a little bit of citrus in there, too.

- Mm hm.

- Little lemon zest going on.

- Mm, mm.

- And, this used to be a pretty classic Roman breakfast.

- [Sara] Oh really?

You can't get it anywhere else in Italy?

- [Katie] Yeah.

- Well, geez.

I mean, well, thank you.

- Of course.

- Yeah, I'm learning from a master here.

- And you're doing great.

- Thank you.

(Katie speaks Italian) (gentle electronic beats) - [Sara] Street food.

- [Katie] Yes.

- [Sara] Is that normal here in Rome?

Is that something they do?

- Si.

And we eat standing up, not walking around, not on public transport.

It's a way to eat really affordably.

Of course, everyone wants to sit down, do a five course lunch every day, but that's not practical.

- No.

- So, street food's what's up.

- Oh, okay.

- Are you ready for some?

- Oh, I'm so ready.

- Love that energy.

- Yeah.

(upbeat electronic music) Oh my God, the aromas are killing me in here!

- Well, everything's baking over there.

- Okay.

- And then they sell it here.

And, I brought you for my favorite snack.

- Okay.

- On planet Earth.

It's called pizza with mortadella.

- [Sara] Oh my God.

- [Katie] And this is a flatbread that's cut open, filled with thin slices of mortadella.

No mayo, no tomato.

It's just two things, and it's so good.

- [Sara] Oh my goodness.

(Katie orders food in Italian) (Food Vendor responds in Italian) (Katie thanks Vendor in Italian) - You're in for a treat.

- Oh, I can't wait.

(Katie and Food Vendor converse in Italian) (gentle music) (Katie speaks in Italian) - [Sara] Oh, I'm so excited!

(food crunches) Wow.

- Love it.

- And, how does he get it so crispy?

- Fabricio here has a trick.

He cuts the Pizza Bianca open when it's just out of the oven, opens it up, lets the steam come out, and then that guarantees a crispier product.

- [Sara] The mortadella, it's peppery!

- [Katie] Yeah, it's got a lot of spices in it, even some pistachios.

- Oh, it's yummy.

And, you know what?

It's a far cry from bologna in the United States, I have to say.

I mean, no wonder you mentioned mayonnaise.

- [Katie] It's perfect as it is, it doesn't need anything else.

- It doesn't need a darn thing.

Oh, so good.

- [Katie] I'm so glad you like it.

- Mm!

(food crunching) (Latin dance beats) - [Katie] Okay, we worked up an appetite in all of three blocks.

- [Sara] Yeah, yeah.

I hope, I hope.

- [Katie] And, next up one of the most Roman of all things.

- Oh really?

- Yeah.

- Oh, watch, exciting.

- Ciao.

And this is Arcanso, the king of fried things.

(Sara and Food Vendor greet each other.)

(Katie and Food Vendor talk in Italian) - So what are we getting?

We're gonna have Suppli, specifically a classic one, which is a tomato meat sauce and Chicken Gizzard Ragu packed around a mozzarella heart and then breaded and fried.

- [Sara] Fried rice balls.

- Yeah.

- Huh?

Isn't that Arancini?

- How dare you?

I know, they look similar from the outside and they're both rice croquettes but Arancini's from Sicily, Suppli are from Rome, and in their classic form in Rome, it's a tomato meat sauce packed around a mozzarella heart.

Breaded and fried.

So you should get a satisfying cheese pull at at the end.

This is how we learn through shame.

- Okay.

I like it.

(Katie and Sara laugh) (Food Vendor speaks in Italian) - [Sara] Alright.

So I've got the, which one?

- You got Cacio e Pepe.

- Okay.

- I have Classico.

- So we break first?

- Yeah, break it open.

- Okay.

- And then wait for that cheese pull.

- Oh, oh, oh.

- It's doing it.

- My goodness.

Oh dear.

I feel like a child.

Oh.

Oh.

Do we have to do it that way?

- That's just the classy way to do it.

- Oh.

Oh, perfect.

- There are a few things that are more Roman than this.

An exception maybe being the pasta we're gonna make now.

- Ooh, we got, I forgot about that.

Oh goodness.

We gotta get going, shall we?

- Andiamo.

One more bite.

(upbeat electronic music) - [Sara] I am here with Katie Parla who is Roman of Via New Jersey and Yale.

And she happens to have written seven cookbooks.

And most recently you have a new cookbook out.

What's it called?

- "Food of the Italian Islands" - [Sara] Oh, nice.

So, what are we making today?

- We're gonna make some stellar Roman pastas.

Three of the most important ones.

Gricia, Amartriciana and Carbonara.

- Oh, yay.

- Are you into that?

- I'm so, am I into that, pardon?

Of course.

And so you're cutting up.

- Guanciale.

So this is cured pork gel.

Basically they have the same base.

Cured pork gel, Pecorino, black pepper, and then you add tomato for Amatriciana and egg for Carbonara.

So we're cooking all the Guanciale for all three?

- [Katie] We're doing it all at once and then we'll separate it out.

- Do you want me to put a splash of olive oil?

- A little splash.

- A little splash.

Okay, 'cause- - That's good.

- Oh, that's good?

Okay.

- Fat renders fat.

- So what are we starting with?

Which is the first pasta?

- We're gonna make Gricia first, and we're going to essentially render the fat from this Guanciale.

And then once that is done, we're going to add some wine.

We're gonna add some pasta, Pecorino, black pepper.

And that's like the OG Shepherd's Pasta.

- Oh, imagine that.

Shepherd's Pasta.

- Can't beat Shepherd's Pasta.

- [Sara] Oh, okay.

What is Guanciale exactly?

- Guanciale is cured pork jowl.

It might look a little bit like pancetta or bacon, but it's about 30% fattier and it's jowl that's been salt cured.

And then everyone's got their kind of own vibe when it comes to the other seasonings.

- Right.

- In Rome, it's a lot of black pepper.

- Now what if you can't get Guanciale?

- Try a little harder or use pancetta and bacon.

- Okay.

Would you like me to get the pasta?

- [Katie] I would love that.

We wanna salt the pasta not as liberally as you normally would.

- [Sara] Okay.

- [Katie] Because remember, all three pastas are gonna be made with very salty ingredients.

- [Sara] Right.

(pasta falling into pot) Okay.

So that was a pound of what kind of pasta?

- Bombolotti.

- Bombolotti?

- A.K.A.

Mezze Maniche.

A.K.A.

Half-Rigatoni.

- Oh, okay.

I'll go for the last one.

I pick the third option.

(Katie responds in Italian) - [Katie] We've cooked Guanciale for all three dishes.

- [Sara] Got it.

- [Katie] We're making half portions.

- Right.

- 'Cause I know we're hungry ladies.

- Right.

- But we don't want to eat like 18 portions of pasta today.

- No, we don't.

Yeah.

- [Katie] And so we're only gonna use about a third of what we cooked.

- [Sara] Okay.

- [Katie] And then set the rest aside for the Amatriciana.

- [Sara] Okay.

- [Katie] And Carbonara.

- [Sara] Okay.

- [Katie] And now I'm just gonna add a little splash of wine.

- [Sara] Oh, just a little bit.

- [Katie] It's a little splash.

- [Sara] Okay.

- [Katie] And another controversial addition.

- Oh, I won't tell.

- This is only between us and the pasta.

- Do you wanna tell me if you think we're ready?

I know we wanna undercook it a little bit.

(sizzling) - We're good.

- We're good?

Okay, I'm gonna take it out then and get us some pasta water.

(utensils clanking) (sizzling) All right.

So we're gonna add half of this to the pan?

- Yeah.

And then we save the other half for- - [Sara] Yeah - For the Amatriciana.

And there she goes.

- [Sara] Okay.

- [Katie] Looks good.

And you know what I might do?

If we've got it?

Mind reader.

A little pasta water, which is gonna bind everything together.

- [Sara] Yeah.

'Cause of the starch in there.

- [Katie] Exactly.

What you really wanna do is just agitate the pan a lot because that is going to create the emulsification that we want with the Guanciale fat and the water.

And this is cooked al chiodo.

So you've heard dente, right?

- Yes.

- Which means?

- To the tooth.

- Yeah.

Do you know what al chiodo means?

- Heck no.

- To the iron nail.

It's a little bit harder and it's less cooked.

- You know?

Italian is so poetic.

I just love it.

When do we put the cheese in?

- [Katie] Off the heat.

I took it off the flame and that way it won't stick to the pan.

- [Sara] Oh, that's good to know.

So yeah, you just say when.

- [Katie] We're good.

- [Sara] Oh, we're good.

Okay, very scientific.

- Pepe Nero?

- Yes, do it.

- [Katie] And I like to season the pasta and then also use it kind of as a garnish.

And so, if you have a really, really strong fresh aromatic pepper you're gonna have just the most.

- [Sara] Delicious.

- [Katie] Delicious Gricia.

Am I doing the whole thing?

- [Sara] Yeah, just dump it all in.

There you go.

- Let's dump it.

- [Sara] And then we can move on to pasta number two.

Oh, that's gorgeous.

- Now hit me with a little bit of Pecorino.

- Okay.

- I'll do some black pepper.

- [Sara] We season, and season, and season.

We haven't talked about the star of the show, among other things, is the Pecorino.

Tell me about it.

- [Katie] The name says it all.

Sheep's milk cheese is Pecorino.

Romano means Roman.

A cheese that's been made in and around Rome for 2,000 years.

But actually most of it's made in Sardinia today, 97%.

- Oh.

- [Katie] This one's from Rome though.

- [Sara] Okay.

Well I'm gonna park this over here 'cause we're gonna do a deep dive on three pastas at once.

- [Katie] When you drop that over there can you grab the shallot and tomato?

- [Sara] Yes.

- [Katie] Thank you.

- [Sara] Okay, so.

- I'll take this.

- You want me to chop this little guy?

- I would love it.

Dice it up.

- Okay.

- [Katie] We're moving on to Amatriciana.

- [Sara] Now why do they call it Amatriciana?

- [Katie] So, some people say it's from Amatrice.

In fact, they've registered the recipe at City Hall in that village.

And the name sounds like that town.

So, they say it's definitely from there.

Others say it way predates any type of dish like that in Amatrice.

So we don't know.

(onion being diced) Okay.

So we're gonna soften these in a little bit of olive oil.

- [Sara] Okay.

Oh.

- [Katie] Okay.

So, once these babies are soft I'm gonna crush about half a 28 ounce can of whole peeled tomatoes.

I'm gonna squeeze the tomatoes by hand.

Get a little rustic pulp action going.

But then also as I'm squeezing them I can feel the unripe bits which are hard and sometimes green.

- Oh, nice, nice.

- So, I don't want this in my pasta.

I'm gonna ditch it.

- [Sara] Okay.

- [Katie] Um, but then I wanna cook it until the tomato concentrates and it's lost its raw flavor.

I'm gonna throw this on the back burner and then we'll move on.

So we're onto the next, which is Carbonara.

- [Sara] Okay, so we're doing spaghetti.

- [Katie] Mm hm.

And this is half a pound 'cause we're doing half recipes.

- [Sara] Okay.

Again, we have to stir it, right?

- [Katie] Mm hm.

- And this takes about how long?

- So it depends, right?

It's how does it taste?

How does it look?

- [Sara] And we're doing how many eggs?

- [Katie] We're gonna do two eggs.

Basically one per person.

And, more controversy.

It's a theme, right?

- Okay.

- Some people say yolk only.

Right?

- Yolk only?

Oh no.

- [Katie] First recipes use the whole egg.

- [Sara] So how does the Carbonara differ from the other two?

- [Katie] Well, it's like Gricia plus egg or Amatriciana minus tomato.

And we're gonna use the sabayon method, which is- - Really?

- Not everyone does this.

This is my approach.

I've copied it from other people.

- [Sara] That's so cool.

That's like the dessert where you just take like marsala and eggs and sugar and beat it up over a double boiler.

- [Katie] Yes.

- That's brilliant.

And you need a whisk.

- [Katie] Yes.

- [Sara] And what else do we need?

We, you need- - [Katie] Pecorino.

- [Sara] Okay.

And, okay.

- Let's do a couple spoonfuls to start.

- [Sara] Okay.

- [Katie] Okay.

- Okay, good.

And then what else goes in there?

- Pasta cooking water.

- [Sara] Okay.

- [Katie] But not too hot.

- [Sara] Couple tablespoons?

- [Katie] That's good.

- [Sara] Okay.

Okay.

- And now we're gonna use the heat of boiling water.

- [Sara] Mm hm.

- [Katie] To slowly cook the eggs.

We don't wanna scramble them.

Can you hit me with some more Pec?

- Sure.

Tell me about Carbonara.

- [Katie] We've got anecdotes that say, after the war American G.I.

's demanded bacon and eggs in their pasta.

And so they would use their powdered eggs and bacon from hay rations.

- Wait a minute.

American G.I.'s?

- What we do not have is any proof of that.

- [Sara] Okay.

- [Katie] What we do know is that by 1960 some people were making this around Rome and that it has now become the most iconic pasta.

- [Sara] Yeah.

- But we're at the creamy stage.

- Mm hm.

- Where we are good to go.

I'm gonna add some black pepper.

- Mm hm.

- And in the meantime I think we can transfer that pasta.

- [Sara] Okay.

It goes right in, right?

- Oh, yeah.

- Okay.

So, I'm just gonna do it.

- [Katie] If you've never made Carbonara, I would recruit a friend to help you the first time.

- [Sara] Okay.

- [Katie] Because you don't want the eggs to curdle.

And this is hot, hot.

- [Sara] We've worked so hard to get here.

- [Katie] Hot pasta.

- [Sara] Yeah.

Okay, so we're good there.

- We're gonna add half of the remaining Guanciale.

The rest is for garnish.

- [Sara] That looks so beautiful.

- Oh yes.

Here we go.

- Oh, gorgeous.

- [Katie] Guys, this smells great.

- [Sara] I'm so excited.

(happy upbeat music) Oh my God.

And there's more.

- [Katie] There's more.

- [Sara] It gets better.

Beautiful.

(Katie speaks in Italian) Oh my goodness.

- [Katie] And then let's put this Amatriciana in a bed.

- [Sara] I like that.

I like the way you think.

- Let's do a little Guanciale addition.

- [Sara] Mm hm.

- [Katie] Leave a little for garnish.

- [Sara] Garnish.

- And you know what?

We're bad.

- Why not?

- Yeah, we deserve, we earned it.

- We did.

We do.

And the pasta?

Oh, not yet.

- Pasta water.

- Pasta water.

Sorry, there is a theme here.

- [Katie] A little splash.

And then we'll add the pasta and then regulate the pasta water accordingly.

- Okay.

So here we go.

- [Katie] Yeah.

- [Sara] You say when you're the boss.

- [Katie] That's good.

Here we're gonna have the tomato sauce and the Guanciale drenching the inside of each tubular pasta.

Okay.

So let's do some Pecorino.

- All right.

(pasta being moved around) - [Katie] We're doing it.

- [Sara] Oh my god, that is gorgeous.

- Also one of my favorite sounds.

- [Sara] You noticed how the sound changed as it got thicker?

- [Katie] Yep.

- I think you can just slither that right in there.

(relaxing upbeat music) - Oh heaven.

All right.

- [Katie] Now you know the drill.

- [Sara] I wanna do it the dramatic way.

The high-way.

- Also like.

- Yeah.

- No shade but- - The fingers.

- The fingers.

- Yeah.

Impeccably clean hands.

- [Katie] Oh yeah.

- [Sara] Washed constantly throughout the process.

- [Katie] Right?

Exactly.

- [Sara] Oh, it's such a great smell.

- [Katie] All right.

So now we've got our three pastas.

- I think we have to go eat.

- Yeah.

- Don't you?

- Yes, I agree.

- [Sara] Yes.

I'm tired of working.

We need to eat.

(upbeat relaxing music) - [Katie] Let's celebrate with some vino.

I'm so excited.

I can't stand it.

- [Sara] We're being rustic, remember?

- [Katie] That's the theme is, exacto.

- [Sara] Okay, so we gotta decide which one we like the most.

- Okay, what do you think so far?

Having made them.

What's your prediction?

- I think I'm gonna like the Amin, Amit, whatever.

- Amatriciana.

- Thank you, that one.

- Okay.

I'm starting with the Gricia.

- Hmm.

(upbeat relaxing music) - Let's see.

- Hmm.

- Hmm.

- I like that.

- I like that one too.

- It's not bad.

- Mm.

Oh dear.

- [Katie] So far so good.

- [Sara] Mm hm.

- Nope.

Amatriciana just jumped ahead.

- Okay.

- In the brackets.

- Hmm.

But anything with a crispy tender piece of Guanciale just delicious.

I think I like all three.

- We got a three way tie.

- Yeah.

So I just wanna say thank you so much.

- Thank you.

(birds chirping) - Hmm.

So far I haven't found a piece of Guanciale inside.

- How about that one?

- Let's see.

Let's see.

- [Katie] You won the prize.

- Oh my God.

Wow.

- That's perfect, babe.

- I feel like I found the Easter egg.

(relaxing music) You know, if there's anything more lovable than boiled pasta in a sauce, it's baked pasta in a sauce, 'cause it gets all crispy on top and creamy underneath.

The only trouble with baked pasta is it's hard to get the pasta part of it right.

If you boil it ahead of time, it's soggy.

If you put it in dry, it never gets tender.

I have a secret.

I'm gonna take some warm water here and add salt 'till it tastes salty.

Let me tell you what I'm making.

I'm making baked penne and fontina with prosciutto.

Then we're gonna add 10 ounces of penne pasta.

In this goes.

Okay.

So we're gonna set that aside for 45 minutes and meanwhile I'm gonna get my cocottes, mini cocottes, ready.

So these little guys are the mini version of what everybody gets for their wedding.

You know that enamel cast iron version of the large Dutch ovens.

Well here we have one cup mini Dutch ovens.

And what's so great about this is everybody gets their own personal little dinner.

Yum.

Okay, let me butter these or oil these, I'm using olive oil.

Let me just mention about these little guys that I just adore, 'cause they're so adorable, they also come with lids, which is wonderful for presentation, but also the lids are self basting.

Okay, so I'm gonna park 'em over here and get the rest of the ingredients together.

So we're putting rosemary in.

I think this will be wonderful.

We we're gonna use about, oh, a tablespoon and a teaspoon and I'm gonna just chop it up.

(relaxing music) I'm mincing the garlic, I need about two teaspoons.

(cutting) There we go.

And move on to my prosciutto.

I'm going to tear the prosciutto, and this is good, good quality.

Prosciutto de Parma from Italy.

And the reason I'm tearing is it's just very hard to cut, it all sort of bunches up together.

Okay, I'm gonna go drain the pasta.

(relaxing music) Time to assemble.

Okay, we have here three quarters of a cup of fire roasted crushed tomatoes.

I like the fire roasted 'cause they got a little smoky taste.

This is just everything is gonna get dumped in here and tossed up.

We have three ounces of fontina, Italian fontina.

And then we have our prosciutto.

Our parmesano reggiano, the real McCoy for an ounce and a half.

Oh, our garlic and rosemary.

And, finally, one to two teaspoons of hot pepper flakes.

Half a cup of chicken broth.

You need some moisture in here obviously because we need to end up with sort of a creamy texture on the bottom and one and a half cups of heavy cream.

There is no way really around the heavy cream.

Don't try to go lighter, it just won't work.

Heavy cream is one of the few dairy items that can, will thicken on its own particularly with the starch from the pasta.

You just have to close your eyes and do it.

Oh, let me add some salt and pepper since I'm tossing up anyway.

(relaxing music) Now I'm gonna transfer this mixed pasta into my little cocottes.

And, you know, it's a messy operation.

I like to use a one cup measure 'cause I know these hold one cup, so I'll be able to distribute all the ingredients much more easily.

Now I'm gonna top off each one with a few little slices of butter.

Alright, I think this looks really good.

I'm gonna take 'em over, pop 'em in the oven.

450, middle shelf, 15 to 18 minutes or until it's bubbly around the edges and crispy and golden on top.

Okay, let's get onto my fennel orange salad.

You want something really refreshing and maybe a little acidic with this creamy dish.

So I'm gonna start with the dressing and we're gonna use citrus, why not?

We've got two tablespoons of fresh lemon juice, two tablespoons of fresh orange juice, some grated orange rind, about a teaspoon.

Remember to zest the orange before you juice it, much easier.

I like adding Dijon mustard to my dressings.

They help to emulsify it.

I've got about a half a teaspoon and then some salt, hefty pinch and some pepper.

And now we whisk it to make sure that the salt gets dissolved because it will not dissolve well in oil.

And then we're gonna, I've got some extra virgin olive oil.

This is one of those times to pull out the good stuff, and we're just gonna whisk it in.

That was about three and a half tablespoons of extra virgin olive oil.

Okay, fennel.

Some people don't exactly know what it looks like.

This is what it looks like.

The part that you mainly use is the bulb.

What's underneath here.

So we're gonna need about a pound and a half of fennel.

Tastes vaguely like licorice or anise.

Just slice it by hand, it's fine.

And, as I said, it's a pound and a half trimmed.

So that means after you've cut off all the parts I'm gonna first toss this fennel with a little bit of the dressing.

Okay.

Oh, that's gorgeous.

Okay, I'm gonna add a couple of cups of arugula, it's up to you, two or three cups.

I like arugula.

If you don't, use a different green.

I just love its bitterness.

It's exactly what my daughter doesn't like about it.

Let me see if I can do this artfully.

There we go.

Okay, very nice.

And then I'm gonna top it off with a few olives.

I'm gonna put some of this orange on top of the salad.

You could use sliced orange.

Just peel it and slice it.

What I'm using today are supremes, which are sections.

Okay, I'm gonna check my pasta.

(relaxing music) Wow, isn't this just amazing?

Wow.

It's just so wonderful.

So think about this.

You pop it in the oven and 15 minutes later you get this prize, this wonderful personal pasta.

Crispy on the top, creamy on the bottom, deeply flavored, served with a refreshing salad, a little crusty bread.

I'm gonna even put a little lid on.

You can take it to the table like this and then ta-da.

There you go.

And everybody is so happy, with a little bit, perhaps, of Italian wine, perhaps a Chianti, yes.

For recipes, videos and more, go to our website saramoulton.com.

Sara's weeknight meals is made possible by Sunsweet, Mutti Tomatoes of Parma, Le Gruyère AOP from Switzerland, and by- - [Chef] Cooking is the first kind of love you know.

It was starting when I was child with my grandmother doing fresh pasta and now I transmit it to on the guests.

It's something mixed specially for them.

- [Spokesperson] Oceania Cruises, proud sponsor of "Sara's Weeknight Meals"