📝 Ingredients:

• 400g spaghetti
• 200g guanciale, diced
• 4 large egg yolks
• 1 whole egg
• 150g Pecorino Romano, grated
• Freshly ground black pepper
• Salt for pasta water

👨‍🍳 Instructions:

1. Bring large pot of salted water to boil
2. Cook guanciale in large pan until crispy, remove from heat
3. Whisk egg yolks, whole egg, and 100g Pecorino in bowl
4. Add generous black pepper to egg mixture
5. Cook spaghetti until al dente, reserve 1 cup pasta water
6. Add hot pasta to pan with guanciale and fat
7. Remove from heat, quickly toss with egg mixture
8. Add pasta water gradually while tossing vigorously
9. Serve immediately with remaining Pecorino and pepper

📝 Ingredients:

• 500g tipo 00 flour
• 325ml warm water
• 10g salt
• 3g active dry yeast
• 400g San Marzano tomatoes
• 400g fresh mozzarella di bufala
• Fresh basil leaves
• Extra virgin olive oil
• Salt to taste

👨‍🍳 Instructions:

1. Dissolve yeast in warm water, let activate 10 minutes
2. Mix flour and salt, add yeast water
3. Knead 10 minutes until smooth, form into ball
4. Rise 1 hour, divide into 4 balls, rest 30 minutes
5. Crush tomatoes by hand, season with salt
6. Preheat oven with pizza stone to 500°F
7. Stretch dough into 12-inch rounds
8. Top with tomatoes, torn mozzarella, drizzle oil
9. Bake 90 seconds until crust is charred
10. Garnish with fresh basil immediately

📝 Ingredients:

• 400g Arborio rice
• 300g mixed wild mushrooms
• 1.5L warm vegetable or chicken stock
• 1 onion, finely diced
• 2 cloves garlic, minced
• 150ml dry white wine
• 100g Parmigiano-Reggiano, grated
• 50g butter
• Fresh parsley, chopped
• Salt and pepper

👨‍🍳 Instructions:

1. Clean and slice mushrooms, sauté until golden
2. Sweat onion in butter until translucent
3. Add garlic, cook 1 minute
4. Add rice, toast 2 minutes until edges translucent
5. Deglaze with white wine, stir until absorbed
6. Add warm stock one ladle at a time, stirring constantly
7. Continue adding stock until rice is creamy but al dente
8. Stir in mushrooms, butter, and Parmigiano
9. Season with salt and pepper
10. Garnish with parsley, serve immediately

📝 Ingredients:

• 4 veal shanks, 3cm thick
• Flour for dusting
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 250ml dry white wine
• 400ml chicken or veal stock
• 400g canned tomatoes
• For gremolata: lemon zest, garlic, parsley
• Olive oil, salt, pepper

👨‍🍳 Instructions:

1. Season shanks, dust with flour
2. Brown shanks in olive oil, remove
3. Sauté vegetables until soft
4. Return shanks, add wine, reduce by half
5. Add stock and tomatoes, bring to boil
6. Cover, simmer 1.5 hours until tender
7. Make gremolata: mix lemon zest, garlic, parsley
8. Serve shanks with sauce, sprinkle gremolata
9. Traditionally served with risotto alla milanese

📝 Ingredients:

• 500g mascarpone cheese
• 6 large eggs, separated
• 150g granulated sugar
• 300ml strong espresso, cooled
• 3 tbsp coffee liqueur (optional)
• 24 ladyfinger cookies
• Unsweetened cocoa powder
• Dark chocolate shavings

👨‍🍳 Instructions:

1. Beat egg yolks with sugar until pale and thick
2. Fold in mascarpone until smooth
3. Whip egg whites to stiff peaks
4. Gently fold whites into mascarpone mixture
5. Mix espresso with liqueur if using
6. Quickly dip ladyfingers in coffee, arrange in dish
7. Spread half mascarpone mixture over ladyfingers
8. Add second layer of dipped ladyfingers
9. Top with remaining mascarpone mixture
10. Chill 3 hours, dust with cocoa and chocolate before serving

📝 Ingredients:

• 12 lasagna sheets
• 500g ground beef
• 250g ground pork
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 800g canned tomatoes
• 200ml red wine
• For béchamel: 100g butter, 100g flour, 1L milk
• 200g Parmigiano-Reggiano, grated

👨‍🍳 Instructions:

1. Make ragù: brown meats, add vegetables
2. Add wine, reduce, add tomatoes, simmer 2 hours
3. Make béchamel: melt butter, add flour, cook 2 minutes
4. Gradually add warm milk, whisk until smooth
5. Season with nutmeg, salt, pepper
6. Cook lasagna sheets until al dente
7. Layer: sauce, pasta, béchamel, Parmigiano
8. Repeat layers, finish with béchamel and cheese
9. Bake at 375°F for 45 minutes until golden
10. Rest 15 minutes before serving

📝 Ingredients:

• 6 slices rustic Italian bread
• 6 ripe tomatoes, diced
• 2 cloves garlic, minced
• Fresh basil leaves, torn
• Extra virgin olive oil
• Balsamic vinegar
• Salt and pepper

👨‍🍳 Instructions:

1. Toast bread slices until golden and crisp
2. Rub each slice with garlic clove
3. Dice tomatoes, remove excess seeds
4. Mix tomatoes with minced garlic
5. Add torn basil leaves
6. Drizzle with olive oil and balsamic
7. Season with salt and pepper
8. Let marinate 10 minutes
9. Spoon mixture onto toasted bread
10. Serve immediately

📝 Ingredients:

• 500ml whole milk
• 250ml heavy cream
• 150g granulated sugar
• 6 egg yolks
• 1 vanilla bean, split
• Pinch of salt

👨‍🍳 Instructions:

1. Heat milk and cream with vanilla bean
2. Whisk egg yolks with sugar until pale
3. Temper hot milk into yolks
4. Return to heat, cook until 170°F
5. Strain custard, remove vanilla bean
6. Scrape seeds into custard
7. Chill completely, at least 4 hours
8. Churn in ice cream maker 25 minutes
9. Transfer to container, freeze 2 hours
10. Serve at slightly softened temperature