Traditional Roman Carbonara Region: Lazio, Italy Serves: 4 Preparation Time: 15 minutes Cooking Time: 15 minutes Difficulty: Medium Spaghetti alla Carbonara is one of the defining pasta dishes of Roman cuisine. Its apparent simplicity hides a preparation that depends almost entirely on temperature control, ingredient quality, and emulsification. A proper Carbonara contains no cream. The characteristic sauce is created from eggs, Pecorino Romano, rendered guanciale fat, freshl

Traditional Roman Rigatoni with Guanciale and Pecorino Region: Lazio, Italy Serves: 4 Preparation Time: 15 minutes Cooking Time: 20 minutes Difficulty: Medium Pasta alla Gricia is one of the fundamental dishes of Roman and Laziale cuisine and one of the essential preparations for understanding the family of classic Roman pastas. Its structure is extraordinarily simple: pasta, guanciale, Pecorino Romano, black pepper, and pasta cooking water. There is no tomato and there is no

Chef Gianluca Deiana Abis’s Italian Fettuccine Alfredo uses fresh yolk pasta, butter, Parmigiano Reggiano and starchy water to create a smooth sauce without cream.