📝 Ingredients:

• 1 lb spaghetti
• 8 oz guanciale or pancetta, diced
• 4 large egg yolks
• 2 whole eggs
• 1 cup Pecorino Romano, finely grated
• 1/2 cup Parmigiano-Reggiano, grated
• Freshly cracked black pepper
• Salt for pasta water

👨‍🍳 Instructions:

1. Cook pasta in well-salted water until al dente
2. While pasta cooks, crisp guanciale in cold pan over medium heat
3. Whisk egg yolks, whole eggs, and cheeses in bowl
4. Add generous black pepper to egg mixture
5. Reserve 1 cup pasta water, then drain pasta
6. Add hot pasta to pan with guanciale, remove from heat
7. Quickly toss in egg mixture, adding pasta water as needed
8. Serve immediately with extra cheese and pepper

📝 Ingredients:

• 1 lb fettuccine pasta
• 1 cup unsalted butter
• 2 cups heavy cream
• 2 cups Parmigiano-Reggiano, freshly grated
• 4 garlic cloves, minced
• Salt and white pepper to taste
• Fresh parsley for garnish
• Nutmeg (optional)

👨‍🍳 Instructions:

1. Cook fettuccine in salted water until al dente
2. Melt butter in large skillet over medium heat
3. Add garlic and cook until fragrant, about 1 minute
4. Pour in heavy cream and bring to gentle simmer
5. Gradually stir in Parmesan until melted and smooth
6. Season with salt, white pepper, and nutmeg
7. Toss drained pasta in sauce until coated
8. Serve with extra Parmesan and fresh parsley

📝 Ingredients:

• 1 lb ground beef
• 1/2 lb ground pork
• 1 onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 1 cup dry red wine
• 1 can (28 oz) San Marzano tomatoes
• 1 cup whole milk
• 1 lb tagliatelle or pappardelle
• Olive oil, bay leaves, Parmesan

👨‍🍳 Instructions:

1. Make soffritto: sauté onion, carrot, celery in olive oil until soft
2. Add meat and brown, breaking into small pieces
3. Pour in wine and simmer until evaporated
4. Add crushed tomatoes and bay leaves
5. Simmer on very low heat for 2-3 hours
6. Add milk halfway through cooking
7. Cook pasta, toss with sauce
8. Serve with generous Parmesan

📝 Ingredients:

• 1 lb pasta (trofie, linguine, or penne)
• 2 cups fresh basil leaves, packed
• 1/3 cup pine nuts, lightly toasted
• 3 garlic cloves
• 1/2 cup extra virgin olive oil
• 1/2 cup Parmigiano-Reggiano, grated
• 1/4 cup Pecorino Romano, grated
• Salt to taste

👨‍🍳 Instructions:

1. Toast pine nuts in dry pan until golden
2. Combine basil, garlic, and pine nuts in food processor
3. Pulse while slowly drizzling in olive oil
4. Add cheeses and pulse until combined
5. Season with salt to taste
6. Cook pasta, reserve 1 cup pasta water
7. Toss pasta with pesto, adding pasta water to loosen
8. Serve with extra cheese and pine nuts

📝 Ingredients:

• 1 lb tonnarelli or spaghetti
• 2 cups Pecorino Romano, finely grated
• 2 tablespoons whole black peppercorns
• Salt for pasta water
• Reserved pasta cooking water

👨‍🍳 Instructions:

1. Toast peppercorns in dry pan, then crack coarsely
2. Cook pasta in salted water until just under al dente
3. Add cracked pepper to large pan, toast briefly
4. Add ladle of pasta water to pan
5. Transfer pasta directly to pan using tongs
6. Remove from heat, add cheese gradually while tossing
7. Add more pasta water as needed for creamy consistency
8. Serve immediately with extra cheese and pepper

📝 Ingredients:

• 1 lb penne pasta
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 1/2 cup vodka
• 1 can (28 oz) crushed tomatoes
• 1 cup heavy cream
• 1/2 cup Parmesan, grated
• Fresh basil for garnish

👨‍🍳 Instructions:

1. Cook penne in salted water until al dente
2. Heat olive oil, add garlic and red pepper flakes
3. Pour in vodka and let simmer until reduced by half
4. Add crushed tomatoes and simmer 10 minutes
5. Stir in heavy cream and Parmesan
6. Simmer until sauce thickens slightly
7. Toss pasta with sauce
8. Garnish with fresh basil and extra Parmesan