This pasta recipe hails from a friend who learned to make it during a summer in Le Marche, taught by his “nonna.” We’ve made minor alterations to the original recipe, such as substituting Prosciutto di Parma for the unavailable stateside Marchigiano prosciutto, and Parmigiano Reggiano for Pecorino Marchigiano.

Sure, we love a good barbecue, but sometimes the ideal plan involves kicking back with stellar food, choice wine, and a handful of your favorite people. Bring on the no-cook meal.

We sent our deli manager and cheese buyer, Elyse Hoang, to Vermont for a few days of artisanal cheese bliss.

We can get you what you need to take care of her the way she has taken care of you.

We sell products that no other stores in Seattle sell, like To’ak’s Alchemy Collection.

There are a variety of Italian pasta recipes featuring multiple P’s. This is one of our favorites.