📝 Ingredients:

• 400g spaghetti
• 200g guanciale, cubed
• 4 egg yolks + 2 whole eggs
• 100g Pecorino Romano, grated
• 50g Parmigiano-Reggiano
• Freshly cracked black pepper

👨‍🍳 Instructions:

1. Bring large pot of salted water to boil
2. Render guanciale until crispy
3. Whisk eggs with cheeses and pepper
4. Cook pasta until very al dente
5. Add hot pasta to guanciale off heat
6. Toss quickly with egg mixture, serve immediately

📝 Ingredients:

• 320g Arborio rice
• 50g dried porcini mushrooms
• 200g fresh mushrooms
• 1L warm vegetable stock
• 1 cup dry white wine
• 80g butter, 80g Parmigiano-Reggiano

👨‍🍳 Instructions:

1. Soak dried porcini in warm water
2. Toast rice until edges translucent
3. Add wine, stir until absorbed
4. Add warm stock one ladle at a time
5. Stir continuously for 18-20 minutes
6. Remove from heat, add butter and cheese

📝 Ingredients:

• 500g Tipo 00 flour
• 325ml cold water
• 10g salt, 3g fresh yeast
• San Marzano tomatoes
• Fresh mozzarella di bufala
• Fresh basil, olive oil

👨‍🍳 Instructions:

1. Dissolve yeast in cold water, mix with flour and salt
2. Knead 15 minutes, bulk ferment 2 hours
3. Divide into 4 balls, proof 22 hours in fridge
4. Stretch dough by hand, no rolling pin
5. Top with crushed tomatoes, torn mozzarella
6. Bake at highest oven temp, top with basil

📝 Ingredients:

• 4 veal shanks, 3cm thick
• 1 cup dry white wine
• 2 cups veal or beef stock
• Mirepoix (onion, carrot, celery)
• For gremolata: lemon zest, parsley, garlic
• Flour, butter, olive oil

👨‍🍳 Instructions:

1. Tie shanks with kitchen twine, dredge in flour
2. Brown in butter and oil mixture
3. Sauté mirepoix, deglaze with wine
4. Add stock, return shanks, braise 2 hours
5. Make gremolata with parsley, garlic, lemon
6. Serve with gremolata and risotto Milanese

📝 Ingredients:

• 500g mascarpone cheese
• 6 egg yolks, 150g sugar
• 300ml strong espresso, cooled
• 2 tbsp Marsala or rum
• 300g Savoiardi ladyfingers
• Unsweetened cocoa powder

👨‍🍳 Instructions:

1. Whisk egg yolks with sugar until pale
2. Fold in mascarpone until smooth
3. Quickly dip ladyfingers in espresso
4. Layer ladyfingers and mascarpone cream
5. Refrigerate minimum 6 hours
6. Dust generously with cocoa before serving

📝 Ingredients:

• Fresh pasta sheets
• 500g beef and pork mince
• Mirepoix, 400g San Marzano tomatoes
• 1 cup red wine
• Béchamel: butter, flour, milk, nutmeg
• 200g Parmigiano-Reggiano

👨‍🍳 Instructions:

1. Brown meat, sauté mirepoix, add wine and tomatoes
2. Simmer ragù 2 hours
3. Make béchamel with roux plus warm milk
4. Layer: ragù, pasta, béchamel, cheese
5. Bake 45 minutes at 375°F
6. Rest 15 minutes before cutting