Amatriciana
Guanciale rendered until crisp, crushed tomatoes and a shower of Pecorino Romano over bucatini. One of Rome's four essential pasta dishes.
Gricia
Carbonara without the egg, amatriciana without the tomato. Guanciale, Pecorino Romano and black pepper over rigatoni.
Carbonara
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.
Cacio e Pepe
Four ingredients and no cream. Spaghetti, Pecorino Romano, toasted black pepper and starchy pasta water emulsified into a silky sauce.
20 Hour Braised Chuck Roast, Sauce and Pappardelle
Chuck roast braised for twenty hours until it falls apart, folded through tomato sauce and served over pappardelle. Long on time, short on effort.
White Truffle and Porcini Mushroom Cream Busiate
Busiate in a white truffle and porcini cream. A ten minute primo that tastes like it took far longer.