A classic Roman pasta where eggs, pecorino romano, and starchy cooking water emulsify into a creamy sauce without any cream, tossed with crisp guanciale and toasted black pepper.
A proper Roman carbonara: spaghetti tossed with crisp guanciale, pecorino romano and eggs beaten into a glossy sauce with starchy pasta water. No cream, just the classic emulsion.
Rice noodles tossed in a glossy sweet-savory tamarind glaze with plump shrimp, crisp bean sprouts and spring onions, finished with crushed roasted peanuts and a squeeze of lime.
Thin-sliced sirloin cooked hard with cumin and chili powder, piled into warm corn tortillas with quick-pickled red onion, crisp cabbage, avocado and a squeeze of lime.
Golden pan-seared cod with smoked paprika, tucked into warm tortillas with a crisp red cabbage slaw brightened with lime. A fresh, mild taco dinner that comes together fast.
