Spaghetti Carbonara

A classic Roman pasta dish made with egg, hard cheese, cured pork, and black pepper. Simple, yet incredibly delicious.

Ingredients

• 200g Spaghetti
• 100g Pancetta or Guanciale, cubed
• 2 large Eggs
• 50g Pecorino Romano cheese, freshly grated
• Salt and freshly ground Black Pepper
• 1 clove Garlic (optional)

Instructions

1. Boil the spaghetti in generously salted water until al dente.
2. While pasta cooks, fry the pancetta in a pan until crisp. Add garlic for the last minute if using, then discard.
3. In a bowl, whisk eggs, Pecorino cheese, and a generous amount of black pepper.
4. Drain the pasta, reserving a cup of pasta water.
5. Add the hot pasta to the pan with the pancetta (off the heat). Quickly pour in the egg mixture, tossing rapidly to coat the pasta. The heat from the pasta will cook the eggs into a creamy sauce.
6. Add a splash of reserved pasta water if needed to loosen the sauce. Serve immediately with extra cheese and pepper.

Margherita Pizza

The queen of pizzas, featuring the colors of the Italian flag: red (tomatoes), white (mozzarella), and green (basil).

Ingredients

• 1 Pizza Dough ball
• 100ml San Marzano Tomato Sauce
• 125g Fresh Mozzarella, torn
• Handful of Fresh Basil leaves
• Extra Virgin Olive Oil
• Pinch of Salt

Instructions

1. Preheat your oven to its highest setting (250°C / 500°F) with a pizza stone or baking tray inside.
2. Stretch the pizza dough into a 12-inch circle on a floured surface.
3. Spread the tomato sauce evenly, leaving a small border.
4. Dot the pizza with the torn mozzarella pieces.
5. Carefully transfer the pizza to the hot stone/tray. Bake for 7-10 minutes, or until the crust is golden and the cheese is bubbly.
6. Remove from oven, top with fresh basil leaves, drizzle with olive oil, and sprinkle with salt.

Classic Beef Lasagna

Layers of rich bolognese sauce, creamy béchamel, and tender pasta, all baked to golden perfection.

Ingredients

• 9-12 Lasagna Sheets
• 500g Ground Beef (for Ragù)
• 1L Tomato Passata (for Ragù)
• 1 Onion, 1 Carrot, 1 Celery stalk (for Ragù)
• 50g Butter (for Béchamel)
• 50g Flour (for Béchamel)
• 1L Milk (for Béchamel)
• 100g Parmesan Cheese, grated

Instructions

1. Make the Ragù: Sauté finely chopped onion, carrot, and celery. Add beef and brown. Add tomato passata, season, and simmer for at least 1 hour.
2. Make the Béchamel: Melt butter, stir in flour, and cook for 1-2 minutes. Gradually whisk in milk until smooth. Simmer until thickened. Season with salt and nutmeg.
3. Preheat oven to 180°C / 350°F.
4. Assemble: Spread a layer of ragù in a baking dish. Top with a layer of béchamel, then a layer of lasagna sheets. Sprinkle with parmesan.
5. Repeat layers: Ragù, béchamel, pasta, parmesan. End with a final layer of béchamel and a generous sprinkle of parmesan.
6. Bake for 30-40 minutes, or until golden and bubbling. Let rest for 10 minutes before serving.