Pecorino

This salad can be made with raw fav beans, as long as they're especially fresh. But blanching them quickly makes them much easier to peel.

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

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.

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?