Aleksandra Kurzak is a Polish operatic soprano who has an international career primarily in Europe and the United States. In her earlier career she was a specialist in lyric and coloratura soprano roles in German and Italian repertoire, and transitioned into heavier roles in 19th-century Romantic and verismo operas.
Outside the spotlight, Aleksandra Kurzak is a passionate home cook, featured in The Opera Cooks cookbook, where she shares her cherished recipe for linguine all’amatriciana. Joining fellow opera stars like Anna Netrebko and Bryn Terfel, Aleksandra offers favorite dishes, kitchen tips, and personal insights into life beyond the stage. She enjoys cooking intuitively at home, savoring everything from hearty soups and pasta dishes to sweet desserts. For Aleksandra, time spent in the kitchen is both a creative outlet and a meaningful connection to her roots, highlighting her love for both fine cuisine and inspiring music.
Linguine all`amatriciana
Ingredients
1 large onion
3-4 cloves of garlic
100 g of smoked bacon
1 kg of tomatoes
1 tablespoon of spices (oregano, basil, peperoncino)
Grated parmesan
400 g of linguine pasta
2 tablespoons of boiling water from cooking pasta
Olive oil
Preparation
Chop the onion, garlic and bacon into small pieces and fry in olive oil. Blanch the tomatoes, remove their skins and dice before adding to the bacon. Season to taste and simmer while covered. After 20 minutes, remove the lid and allow the sauce to reduce. Cook the pasta al dente. Add two tablespoons of boiling pasta water to the sauce. Transfer the cooked pasta to the pan with the sauce and stir through. Sprinkle with Parmesan before serving and enjoy!
Handwritten recipe
You can find more recipes like this in The Opera Cooks, available from:
https://dieoperkocht.com/produkt/the-opera-cooks/