Spaghetti Carbonara
Silky Roman pasta bound with egg yolk, pecorino, and crisp guanciale -- no cream, ever.
Italian
Free recipe
Tagliatelle Bolognese
A patient northern ragu of beef and pork softened with milk and white wine over fresh ribbons.
In the kitchen
Method
1
Sweat the soffritto of onion, carrot, and celery in olive oil until soft and sweet.
2
Brown the beef and pork in batches, then pour in the milk and simmer until absorbed.
3
Add the wine, let it reduce, then the tomatoes, and simmer gently for 2 hours.
4
Toss with fresh tagliatelle and a shower of Parmigiano.
Cook's note: taste as you go and adjust salt and acid at the end. Times are a guide; trust your senses.
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