Pecorino Romano Cheese

Spaghetti with Garlic, Onions and Guanciale

Spaghetti with Garlic, Onions and Guanciale

Italian

Little Gem Salad with Lemon Vinaigrette

Nancy Silverton shares her simple recipe for a summery Little Gem salad with Pecorino Romano and thin slices of yellow summer squash, plush a lovely, lemony Champagne vinegar dressing. The flavors are punchy, but the lettuce — more tender and delicate than romaine — is the star.

American

Bucatini all’Amatriciana

Although today this dish is most commonly associated with Rome, it is originally from Amatrice, a town in the region of Lazio, north of the city, in the agricultural area of the Gran Sasso mountain range. It was originally made with a white sauce, before tomatoes were introduced to Italy in the eighteenth century, but the key ingredients now are jowl bacon (called guanciale), olive oil, ripe plum tomatoes, and pecorino cheese, cooked together in a lightweight cast-iron pan. This is my personal rendition, and deviates from the traditional version with the addition of sliced onions, for texture and sweetness, as well as some peperoncino and, to add complexity, bay leaves, which are one of my favorite herbs.

Italian

Pasta with Guanciale, Radicchio and Ricotta

This incredible pasta is packed with delicious ingredients, including guanciale (cured pork jowl), radicchio and sautéed red onions.

American

Trenette with Pesto, Potatoes and Green Beans

Basil is a beloved ingredient in the Italian region of Liguria, where it is used to make the classic Genoese sauce, pesto. This dish features pesto tossed with trenette (a local ribbon pasta), potatoes, and green beans for a delicious and fragrant meal.

Meatball Sliders

These mini meatball sliders make a fun party appetizer. Serve them on small soft rolls from a local bakery.