The Answer is Always Pasta
Pasta is one of those things that never gets old. Whether it’s a silky carbonara on a weeknight or a slow-cooked ragu that’s been bubbling away all afternoon, a good pasta recipe is always the answer. I’ve eaten pasta everywhere from tiny trattorias to my own Brisbane kitchen, and one thing has never changed: the best pasta dishes are the ones that respect simple ingredients and don’t overcomplicate things. A great pasta recipe doesn’t need twenty components. It needs the right ones, treated properly, and that’s it.
What I love most about pasta is the range it covers without ever feeling like it’s trying too hard. It can be the most comforting thing on the table or the most impressive, sometimes both at once. A three-ingredient cacio e pepe that requires nothing but technique and confidence. A Sunday ragu that rewards hours of patience with something genuinely extraordinary. A fifteen-minute situation that tastes like significantly more effort than it was. These are the pasta recipes I cook on repeat, built on nearly thirty years of cooking and eating pasta with genuine, undiminished enthusiasm.
