Classic Spaghetti Carbonara
The real Roman version: guanciale, eggs, Pecorino Romano, and black pepper. No cream, no shortcuts. The silky sauce comes entirely from the heat of the pasta and the emulsified eggs.
Penne tossed with shrimp in a creamy tomato-cream sauce, topped with breadcrumbs and Gruyere, then baked until bubbling and golden. Comfort food at its most elegant.
The real Roman version: guanciale, eggs, Pecorino Romano, and black pepper. No cream, no shortcuts. The silky sauce comes entirely from the heat of the pasta and the emulsified eggs.
Burst cherry tomatoes in garlic olive oil tossed with al dente spaghetti and torn burrata that melts into a creamy, luscious sauce. Topped with fresh basil and lemon zest.
Plump gulf shrimp sauteed in garlic, white wine, and butter, tossed with thin linguine and finished with fresh parsley and a squeeze of lemon. Restaurant-worthy in 20 minutes.