Pecorino

In Rome, chef Barbara Lynch ate the perfect carbonara: The sauce was bright yellow from fresh eggs, and each rigatoni hid cubes of fatty guanciale. This is her recipe.

Marinate thinly-sliced mushrooms to create a simple, fresh salad.

The red chiles make this spaghetti recipe spicy and the fennel offers a subtle anise note.

A Sicilian combination—artichokes and beans—becomes another creative variation on crostini at Cinghiale.

This is our idea of the best classic pesto sauce. Did we mention it's also super easy?