Roman-style eggs with sweet peas, crisp guanciale and Pecorino Romano, gently cooked so the whites set while the yolks stay soft.

Roman-style artichoke frittata with tender carciofi, Pecorino Romano, parsley and mentuccia, cooked gently for a moist, savory Italian classic.

Traditional Roman Spaghetti alla Carbonara made with guanciale, egg, Pecorino Romano and black pepper, with professional technique for a glossy sauce without cream.