Risposte rapide
Direct answers
- How much guanciale do I need for Carbonara for 10 people?
- The standard ratio is 25–30 g of guanciale per 80 g pasta portion. For 10 people: 10 × 28 g = 280 g of guanciale. Buy 300 g to allow for trimming. Guanciale (cured pork cheek) is not interchangeable with pancetta in authentic Carbonara — the higher fat content is essential for the sauce's texture.
- How much Pecorino Romano per person for Cacio e Pepe?
- Cacio e Pepe uses roughly 30–35 g of finely grated Pecorino Romano per 80 g pasta portion. For 10 people: approximately 320 g Pecorino. Some recipes blend Pecorino and Parmigiano Reggiano in a 70/30 ratio to soften the sharpness. Use only DOP-certified Pecorino Romano for authenticity.
- How many cans of San Marzano tomatoes do I need for Amatriciana for 8?
- Pasta all'Amatriciana uses roughly 50 g of peeled San Marzano tomatoes per portion. For 8 people: 400 g tomatoes — one standard 400 g tin. For the best result, use whole peeled San Marzano DOP tomatoes and crush by hand rather than blended passata.
- What is the shopping list for Pasta al Pesto Genovese for 6?
- For 6 portions: 480 g pasta (trofie or trenette), 100 g fresh basil leaves, 3 garlic cloves, 30 g pine nuts (pinoli), 80 ml extra virgin olive oil (Ligurian), 40 g Parmigiano Reggiano, 20 g Pecorino Sardo. Pesto Genovese DOP uses specific ratios — do not substitute basil for spinach or use heat when blending.
- How do I generate a weekly shopping list for a restaurant?
- Use the weekly menu planner: enter each dish and its expected cover count per day. The calculator aggregates all ingredients across the week, groups by category (dry goods, fresh produce, dairy, meat/fish), and outputs a single purchase order list. This prevents buying duplicates and enables bulk purchasing of high-use items like pasta and olive oil.
- Should I add a buffer to my shopping list quantities?
- Yes. For restaurant purchasing: add 10% to all perishables (guanciale, eggs, fresh herbs) and 5% to dry goods (pasta, tinned tomatoes). For events with a fixed menu and head count, add 15% to all ingredients. This buffer covers breakage, testing, mistakes, and last-minute extras.
Quick answers
Frequently Asked Questions
How much guanciale do I need for Carbonara for 10 people?
The standard ratio is 25–30 g of guanciale per 80 g pasta portion. For 10 people: 10 × 28 g = 280 g of guanciale. Buy 300 g to allow for trimming. Guanciale (cured pork cheek) is not interchangeable with pancetta in authentic Carbonara — the higher fat content is essential for the sauce's texture.
How much Pecorino Romano per person for Cacio e Pepe?
Cacio e Pepe uses roughly 30–35 g of finely grated Pecorino Romano per 80 g pasta portion. For 10 people: approximately 320 g Pecorino. Some recipes blend Pecorino and Parmigiano Reggiano in a 70/30 ratio to soften the sharpness. Use only DOP-certified Pecorino Romano for authenticity.
How many cans of San Marzano tomatoes do I need for Amatriciana for 8?
Pasta all'Amatriciana uses roughly 50 g of peeled San Marzano tomatoes per portion. For 8 people: 400 g tomatoes — one standard 400 g tin. For the best result, use whole peeled San Marzano DOP tomatoes and crush by hand rather than blended passata.
What is the shopping list for Pasta al Pesto Genovese for 6?
For 6 portions: 480 g pasta (trofie or trenette), 100 g fresh basil leaves, 3 garlic cloves, 30 g pine nuts (pinoli), 80 ml extra virgin olive oil (Ligurian), 40 g Parmigiano Reggiano, 20 g Pecorino Sardo. Pesto Genovese DOP uses specific ratios — do not substitute basil for spinach or use heat when blending.
How do I generate a weekly shopping list for a restaurant?
Use the weekly menu planner: enter each dish and its expected cover count per day. The calculator aggregates all ingredients across the week, groups by category (dry goods, fresh produce, dairy, meat/fish), and outputs a single purchase order list. This prevents buying duplicates and enables bulk purchasing of high-use items like pasta and olive oil.
Should I add a buffer to my shopping list quantities?
Yes. For restaurant purchasing: add 10% to all perishables (guanciale, eggs, fresh herbs) and 5% to dry goods (pasta, tinned tomatoes). For events with a fixed menu and head count, add 15% to all ingredients. This buffer covers breakage, testing, mistakes, and last-minute extras.