Born in Naples, trained in Bologna, cooking for the world. Every recipe here is a story — of family, of seasons, of the particular joy of a meal that takes all afternoon.
The Roman classic — three ingredients, infinite technique
The cheese is everything. Buy a whole piece of Pecorino Romano and grate it yourself, as fine as snow. Pre-grated cheese has anti-caking agents that will ruin your sauce.
On the water: The starch in pasta water is your emulsifier. The more pasta you cook in less water, the starchier it gets. Some Roman cooks use a small pot deliberately for this reason.
My grandmother's secret: She always added a tiny knob of cold butter at the very end, off the heat. It's not traditional. It's perfect.