Pancetta

orecchiette (about 200 grams) • zucchini • diced pancetta (about 100 grams) • mascarpone (about 70 grams) • Black pepper • Olive oil

broccoli (145 g) • fresh basil leaves (15 g) • pancetta (80 g) • almonds • olive oil • grated Grana Padano cheese (15 g) • olive oil • salt • Pecorino crisp for garnish (1 oz pecorino cheese, 30 g) • multigrain bread

wild asparagus • pancetta (about 100 grams), diced • leek • Extra virgin olive oil, • Vegetable broth (carrot, celery, onion), • Salt and pepper, • red pepper flakes • grated Parmesan cheese (about 100 grams) • espresso cups of rice (about 2 cups or 400 grams)

Carnaroli rice (about 500 grams) • asparagus • vegetable broth made with bouillon and asparagus stems (about 2 liters) • onion • butter (about 20 grams) • pancetta, not smoked (about 2 to 2.5 ounces or 50-70 grams) • Salt and pepper, to taste • White wine, to taste

mushrooms (porcini, if available) • butter (about 80 grams), olive oil as needed • pancetta (about 100 grams) • Grated Parmesan or Pecorino cheese, to taste • Garlic, parsley, and red pepper flakes • tagliatelle (about 250 grams)

broccoli florets (about 250 grams) • almonds (about 40 grams) • extra virgin olive oil (about 30 grams) • Salt, to taste • grind black pepper • Grated Parmesan cheese, to taste • pancetta

pennette pasta (about 180 grams) • diced pancetta (about 180 grams) • yellow cherry tomato purée (about 12 oz or 350 grams) • garlic clove • Salt, to taste • Black pepper, to taste • Extra-virgin olive oil, • Grated Pecorino Romano cheese,

Carnaroli rice (about 350 grams) • diced smoked pancetta (about 200 grams) • grated Parmesan cheese (about 100 grams) • small bunch fresh parsley

pancetta (about 20 grams) • onion (about 20 grams) • clarified butter (about 25 grams) • frozen peas (about 60 grams) • rice (about 60 grams) • chicken broth (about 125 ml) • saffron • Chives, to taste

sheep’s milk ricotta (about 500 grams), well drained • Chopped fresh parsley, to taste • Salt and pepper, to taste • diced pancetta (about 100 grams) • Tomato sauce,

green asparagus (one standard package) • finely chopped onion or 1 shallot, finely chopped • (about 100 grams) diced pancetta or, even better, sliced guanciale • thick or square spaghetti • very fresh egg yolks • grated Parmesan or Pecorino cheese • Salt and extra-virgin olive oil,

guanciale or pancetta (about 4 oz / 120 grams) • whole eggs and 1 egg yolk • grated cheese (Parmesan, pecorino, or a mix) (about 60 grams) • pasta (about 400 grams) • Salt, black pepper, extra-virgin olive oil, to taste

spaghetti (100 g) • smoked bacon or pancetta (100 g) • black pepper, salt, olive oil • eggs (use only the yolk from one) • Parmesan cheese

veal roast • dried porcini mushrooms • pancetta • Rosemary to taste • Sage to taste • garlic • Extra virgin olive oil to taste • Salt to taste • Pepper to taste • white wine • Water

whole wheat spaghetti (400 grams) • large eggs (3 yolks, 1 whole egg) • grated Pecorino Romano or Parmesan cheese • guanciale or pancetta (100 grams) • Salt • Black pepper

diced pancetta (I ran out of guanciale... I know) • large eggs • grated Pecorino Romano cheese (about 100 grams) • grated Parmesan cheese (about 30 grams) • spaghetti (about 200 grams) • water (400 ml)

Water, • coarse salt • spaghetti (160 grams) • drizzle of vegetable oil • pancetta (160 grams) • black pepper • eggs

extra-virgin olive oil • ground beef (150 grams) • ground pork (250 grams) • diced pancetta (250 grams), finely chopped with a knife • tomato purée (450 grams) plus a few tablespoons tomato paste • finely chopped onion (80 grams) • finely chopped celery (80 grams) • finely chopped carrot (80 grams) • red wine • ladles hot beef broth • whole milk • Salt and pepper, to taste

ground beef (500 grams) • pork pancetta (250 grams) • tomato paste • carrots (80 grams) • onions (100 grams) • celery (80 grams) • extra virgin olive oil (30 grams) • unsalted butter (25 grams) • beef broth (200 ml) • dry white wine (200 ml) • whole milk (125 ml) • Salt and pepper, to taste •

beef (about 5 oz/150 grams each) • cured pork fat (lardo) (about 100 grams; or substitute pancetta or dry-cured pork loin) • garlic clove • fresh parsley • Aged pecorino cheese (preferably long-aged, to taste) • Fine salt • Black pepper • onion • bay leaf • red wine (200 ml) • tomato purée or crushed peeled tomatoes (1 liter) • Coarse salt and black pepper •

(about 300 grams) spaghetti • egg • To taste, black pepper • As needed, water • diced pancetta • To taste, grated Pecorino Romano cheese

casarecce pasta (about 150 grams) • egg yolks • pancetta • heaping tablespoon grated Parmesan cheese • heaping tablespoon grated Pecorino cheese • very fresh squash blossoms or zucchini flowers • shallot • Salt and black pepper, to taste

mezze maniche rigate pasta (about 400 grams) • egg yolks • diced pancetta (about 100 grams) • Pecorino Romano cheese, grated (about 70 grams) • small onion clove • reserved pasta cooking water (about 60 ml) • salt • Black pepper, to taste

bucatini (320 g) • pancetta (300 g) • eggs • grated cheese • Salt, to taste

thick spaghetti (spaghettoni) • whole eggs • smoked pancetta • rosé wine (50 ml) • large red onion • Black pepper • Salt • Parsley • Parmesan cheese • Olive oil

thin turkey cutlets, pounded by the butcher • smoked pancetta, thinly sliced (100 grams) • fresh sage leaves • little all-purpose flour • Olive oil, butter, salt, and pepper, • dry white cooking wine (about 60 ml)

gnocchi (500 grams) • diced smoked pancetta (100 grams) • egg yolks • grated pecorino cheese (60 grams) • Black pepper, to taste

square spaghetti • burrata cheese • diced guanciale (or pancetta) • shrimp • egg yolk • As needed, oil for frying • As needed, breadcrumbs • As needed, salt

whole wheat spaghetti (200 grams) • smoked bacon or pancetta (100 grams) • eggs • Pecorino Romano cheese • Olive oil • garlic clove

spaghetti (about 300 grams) • smoked pancetta (about 300 grams) • eggs • grated Grana cheese (about 50 grams) • grated salted ricotta (about 50 grams) • water (about 500 ml)