Blog — Standard – Due Sorelle

An all-butter crust filled with eggs, cream, dried morels, sage sausage and a blend of Parmesan, Asiago and Romano.

Guanciale rendered until crisp, crushed tomatoes and a shower of Pecorino Romano over bucatini. One of Rome's four essential pasta dishes.

Carbonara without the egg, amatriciana without the tomato. Guanciale, Pecorino Romano and black pepper over rigatoni.

Guanciale, egg yolks and Pecorino Romano brought together with pasta water. No cream, and the pan comes off the heat before the eggs go in.

Four ingredients and no cream. Spaghetti, Pecorino Romano, toasted black pepper and starchy pasta water emulsified into a silky sauce.

One of the five French mother sauces: egg yolks and lemon whisked over gentle heat, then emulsified with warm clarified butter.

Bechamel enriched with Gruyere and Parmesan. The sauce behind gratins, croque monsieur, and the best macaroni cheese you will make.

One of the five French mother sauces: butter and flour cooked into a roux, whisked out with warm milk and finished with nutmeg and white pepper.

A bottle of red port reduced with shallots, mounted with butter and finished with carpaccio truffles. Made for steak or pork chops.