📝 Ingredients:

• 400g spaghetti
• 200g guanciale or pancetta, diced
• 4 large egg yolks
• 1 whole egg
• 100g Pecorino Romano cheese, grated
• 50g Parmigiano-Reggiano, grated
• Freshly ground black pepper
• Salt for pasta water
• Reserved pasta water

👨‍🍳 Instructions:

1. Bring large pot of salted water to boil for pasta
2. Cook spaghetti until al dente, reserve 1 cup pasta water
3. Meanwhile, cook guanciale in large pan until crispy
4. In bowl, whisk egg yolks, whole egg, and both cheeses
5. Add generous amount of black pepper to egg mixture
6. Remove guanciale pan from heat
7. Add hot drained pasta to pan with guanciale
8. Quickly mix in egg mixture, tossing constantly
9. Add pasta water gradually to create creamy sauce
10. Serve immediately with extra cheese and pepper

📝 Ingredients:

• For dough: 500g tipo 00 flour
• 325ml warm water
• 10g salt
• 3g active dry yeast
• For topping: 400g San Marzano tomatoes, crushed
• 300g fresh mozzarella di bufala
• Fresh basil leaves
• Extra virgin olive oil
• Sea salt

👨‍🍳 Instructions:

1. Dissolve yeast in warm water, let stand 5 minutes
2. Mix flour and salt in large bowl
3. Add yeast water, knead 10 minutes until smooth
4. Place in oiled bowl, cover, rise 2 hours
5. Divide dough into 4 balls, rest 30 minutes
6. Preheat oven to highest setting (500°F+)
7. Stretch each dough ball into 10-inch circle
8. Spread crushed tomatoes, add torn mozzarella
9. Drizzle with olive oil, sprinkle with salt
10. Bake 8-12 minutes, add fresh basil before serving

📝 Ingredients:

• 4 veal shanks (2 inches thick)
• 1/2 cup all-purpose flour for dredging
• 4 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 cup dry white wine
• 2 cups beef stock
• 1 can (400g) crushed tomatoes
• 2 bay leaves
• Fresh thyme sprigs
• For gremolata: lemon zest, parsley, garlic

👨‍🍳 Instructions:

1. Preheat oven to 325°F
2. Season veal shanks, dredge in flour
3. Brown shanks in olive oil on all sides
4. Remove shanks, sauté vegetables in same pot
5. Add garlic, cook 1 minute
6. Deglaze with white wine, simmer 5 minutes
7. Add stock, tomatoes, bay leaves, thyme
8. Return shanks to pot, cover, braise 2.5 hours
9. Make gremolata: mix lemon zest, parsley, garlic
10. Serve osso buco topped with gremolata and risotto

📝 Ingredients:

• 400g Carnaroli or Arborio rice
• 1.5 liters chicken or vegetable stock
• 1/2 tsp saffron threads
• 1 small onion, finely minced
• 100ml dry white wine
• 80g butter, divided
• 100g Parmigiano-Reggiano, grated
• 2 tbsp olive oil
• Salt and white pepper

👨‍🍳 Instructions:

1. Heat stock in saucepan, keep warm
2. Steep saffron in 1/4 cup warm stock
3. Heat olive oil and half butter in large pan
4. Sauté onion until translucent, don't brown
5. Add rice, toast 2 minutes stirring constantly
6. Add wine, stir until absorbed
7. Add stock one ladle at a time, stirring frequently
8. After 15 minutes, add saffron mixture
9. Continue adding stock until rice is creamy but al dente
10. Remove from heat, stir in remaining butter and cheese

📝 Ingredients:

• For ragù: 300g ground beef
• 300g ground pork
• 1 onion, 1 carrot, 1 celery stalk, finely diced
• 2 cups whole milk
• 1 cup red wine
• 2 cans (800g) crushed tomatoes
• For béchamel: 100g butter
• 100g flour
• 1 liter milk
• Nutmeg
• Fresh lasagna sheets
• 200g Parmigiano-Reggiano, grated

👨‍🍳 Instructions:

1. Make ragù: sauté vegetables until soft
2. Add meat, brown completely
3. Add wine, simmer until evaporated
4. Add milk, simmer until absorbed
5. Add tomatoes, simmer 3 hours on low heat
6. Make béchamel: melt butter, whisk in flour
7. Gradually add milk, whisking constantly
8. Season with salt, pepper, nutmeg
9. Layer: béchamel, pasta, ragù, Parmigiano
10. Repeat layers, bake at 375°F for 40 minutes

📝 Ingredients:

• 6 large egg yolks
• 3/4 cup granulated sugar
• 500g mascarpone cheese, room temperature
• 1.5 cups heavy cream
• 2 cups strong espresso, cooled
• 1/4 cup coffee liqueur (optional)
• 40-48 ladyfinger cookies (savoiardi)
• Unsweetened cocoa powder for dusting
• Dark chocolate shavings for garnish

👨‍🍳 Instructions:

1. Whisk egg yolks and sugar in double boiler until pale
2. Remove from heat, cool completely
3. Beat mascarpone until smooth
4. Fold mascarpone into egg mixture gently
5. Whip heavy cream to stiff peaks
6. Fold whipped cream into mascarpone mixture
7. Combine espresso and liqueur in shallow dish
8. Quickly dip ladyfingers, layer in 9x13 dish
9. Spread half mascarpone cream, repeat layers
10. Refrigerate 4 hours, dust with cocoa before serving

📝 Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1 vanilla bean, split and scraped
• 2.5 tsp powdered gelatin
• 3 tbsp cold water
• For berry sauce: 2 cups mixed berries
• 1/4 cup sugar
• 2 tbsp lemon juice
• Fresh mint for garnish

👨‍🍳 Instructions:

1. Sprinkle gelatin over cold water, let bloom 5 minutes
2. Heat cream, milk, sugar, and vanilla in saucepan
3. Bring to simmer, remove from heat
4. Add bloomed gelatin, stir until dissolved
5. Strain mixture through fine sieve
6. Pour into 6 ramekins or molds
7. Refrigerate until set, at least 4 hours
8. Make berry sauce: simmer berries, sugar, lemon juice
9. Unmold panna cotta onto plates
10. Top with berry sauce and fresh mint

📝 Ingredients:

• For rice: 400g Arborio rice
• 1 liter chicken stock
• Pinch of saffron
• 50g Parmigiano-Reggiano, grated
• 2 eggs, beaten
• For filling: 200g meat ragù
• 150g mozzarella, cubed
• 50g peas
• For coating: 2 cups breadcrumbs
• 3 eggs, beaten
• Vegetable oil for frying

👨‍🍳 Instructions:

1. Cook rice in stock with saffron until creamy
2. Stir in Parmigiano and 2 beaten eggs
3. Spread on tray, cool completely
4. Mix ragù with peas for filling
5. Take handful of rice, create well in center
6. Add spoonful of ragù and mozzarella cube
7. Cover with more rice, form into ball
8. Dip in beaten egg, coat with breadcrumbs
9. Deep fry at 350°F until golden brown
10. Drain on paper towels, serve hot