Spaghetti Carbonara
Silky Roman pasta bound with egg yolk, pecorino, and crisp guanciale -- no cream, ever.
Trattoria classics
Italian Recipes
Rustic pasta, slow ragus, risotto, and the dolci that end every Italian meal.
Cacio e Pepe
Three ingredients, one technique: a glossy pecorino-and-pepper sauce that lives or dies on emulsion.
Penne all Arrabbiata
An angry little tomato sauce sharpened with garlic and dried chili, finished with parsley.
Tagliatelle Bolognese
A patient northern ragu of beef and pork softened with milk and white wine over fresh ribbons.
Wild Mushroom Risotto
Carnaroli rice coaxed to a creamy wave with porcini stock, white wine, and a final knob of butter.
Bruschetta al Pomodoro
Charred sourdough rubbed with raw garlic and piled with marinated summer tomatoes and basil.
Rosemary Focaccia
A dimpled, olive-oil-soaked flatbread with a crackling top and an airy, open crumb.
Classic Tiramisu
Espresso-soaked savoiardi layered with airy mascarpone cream and a dusting of bitter cocoa.
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