Blog — Standard – Due Sorelle

Stringhette tossed with Pesto Bianco, olive oil and Sicilian thyme. Simple, aromatic and creamy in under fifteen minutes.

Sourdough grilled with fontina, prosciutto and sliced plum, under a generous drizzle of fig balsamic glaze.

Tagliolini Pomodoro in a pesto of sun-dried tomatoes, roasted red peppers and basil, emulsified with pasta water.

Spaghetti with thinly sliced garlic, plenty of good olive oil and a pinch of chili. The pantry dish that comes together in the time the pasta takes.

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.

Boiled beet, shaved radish and carrot served with their picked leaves. A first course that leans on good produce rather than technique.