Rustic Roman Sunday Supper

1. FINAL MENU

• Name of the meal: Rustic Roman Sunday Supper
• Cuisine type: Italian
• Serve time: 5:00 PM

A focused Roman-style menu: a porchetta-inspired roast that showcases fennel and rosemary, crunchy oven-roasted baby potatoes, a crisp shaved-fennel and pear salad with Pecorino, and a classic spaghetti alla carbonara finished to order so the pasta is glossy and warm at service. The plan is staged so the roast can rest while the finish-to-order carbonara is assembled, keeping the table warm and the pasta perfect.

• Porchetta-Style Roasted Pork Tenderloins
• Rosemary-Roasted Baby Potatoes
• Spaghetti alla Carbonara (finish-to-order)
• Shaved Fennel, Pear & Arugula Salad with Pecorino
• Sparkling Blood-Orange Spritz (kid-friendly drink)
• Chianti Classico — 1 bottle (adult beverage pairing)
• Crusty Italian bread (optional)

2. FULLY EXECUTABLE RECIPES

Porchetta-Style Roasted Pork Tenderloins

Equipment

• Oven capable of 425°F
• Roasting pan or shallow baking dish 9" x 13" (or 11" x 15")
• Wire rack to fit the roasting pan (optional but preferred)
• Instant-read thermometer
• Cutting board, chef’s knife
• Small bowl and spoon
• Kitchen twine (2 pieces, optional)
• Aluminum foil

Ingredients

• Pork tenderloins: 2 pieces totaling 2.5 lb (about 1.25 lb each)
• Extra-virgin olive oil: 1 tablespoon
• Fennel seeds: 2 teaspoons, lightly crushed
• Fresh rosemary, finely chopped: 2 tablespoons (about 1 small sprig bunch portion) ⁺
• Kosher salt: 2 teaspoons
• Freshly ground black pepper: 1 teaspoon

Practical substitutions

• If fennel seeds are unavailable, use 1 tablespoon finely chopped fennel fronds. If fennel entirely unavailable, omit fennel seed and increase rosemary to 2 1/2 tablespoons.

Cooking / Baking

• Oven temperature: 425°F
• Target internal temperature: remove at 140–142°F, rest to reach ~145°F
• Total cook time: 55 minutes (10 minutes active prep + ~35 minutes roast + 10 minutes tent/rest; plan 15 minutes resting for carryover)

Instructions

1. Preheat the oven to 425°F with a rack in the middle position.
2. Pat pork tenderloins dry with paper towels; trim any thin flaps so thickness is even. Tie loosely with twine if desired to even thickness (tie 2 loops lengthwise).
3. In a small bowl combine 2 tsp crushed fennel seeds, 2 tbsp finely chopped rosemary, 2 tsp kosher salt, 1 tsp black pepper and 1 tbsp olive oil; stir into a paste.
4. Rub the paste evenly over all surfaces of the two tenderloins. Place on the wire rack in the roasting pan (or directly in the pan if no rack).
5. Insert an instant-read thermometer into the thickest part if you have one (avoid touching bone or pan).
6. Roast at 425°F for about 30–35 minutes until the thermometer reads 140–142°F.
7. Remove from oven, tent loosely with foil, and rest on a cutting board for 15 minutes (internal temp will rise to ~145°F). Slice into 1/2" slices at service time.
8. Total hands-on time: ~10 minutes. Use thermometer readouts to determine exact roast time.

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Rosemary-Roasted Baby Potatoes

Not low-carb: potatoes.

Not paleo: potatoes.

Equipment

• Rimmed sheet pan 12" x 17" (or similar)
• Mixing bowl (medium)
• Spatula or tongs
• Oven set to 425°F (shared with pork)

Ingredients

• Baby potatoes: 2.0 lb, halved if larger than 1"
• Extra-virgin olive oil: 2 tablespoons ⁺
• Fresh rosemary, finely chopped: 1 tablespoon (from the same bunch as above) ⁺
• Kosher salt: 1 teaspoon
• Freshly ground black pepper: 1/2 teaspoon

Practical substitutions

• If baby potatoes are unavailable, use 2 lb Yukon Gold potatoes cut into 1" cubes.

Cooking / Baking

• Oven: 425°F (shared)
• Roast time: 35–40 minutes until golden and crisp at edges
• Total cook time: 50 minutes (10 minutes prep + 40 minutes roast)

Instructions

1. Preheat oven to 425°F (if not already hot from the pork).
2. In a medium bowl toss 2.0 lb halved baby potatoes with 2 tbsp olive oil, 1 tbsp chopped rosemary, 1 tsp kosher salt and 1/2 tsp black pepper until evenly coated.
3. Spread potatoes cut-side down in a single layer on the sheet pan.
4. Roast at 425°F for 35–40 minutes, turning once at ~20 minutes if you want even browning, until fork-tender and edges are crisp.
5. Remove from oven and keep warm on the counter; potatoes can rest uncovered for up to 15 minutes without significant quality loss.

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Spaghetti alla Carbonara (finish-to-order)

Not gluten-free: spaghetti.

Not dairy-free: pecorino.

Not low-carb: spaghetti.

Not paleo: spaghetti.

Equipment

• Large pot (6–8 quarts) for boiling pasta
• 10" heavy skillet (cast-iron or stainless) with lid or plate to cover
• Large mixing bowl
• Whisk, tongs, ladle or large spoon
• Measuring cup (2-cup)

Ingredients

• Dried spaghetti: 12 oz
• Pancetta (or guanciale): 8 oz, cut into 1/4" dice
• Large whole eggs: 4
• Large egg yolks: 2 (use a separate small bowl for the yolks)
• Pecorino Romano, finely grated: 4 oz (about 1 cup) — for the egg mixture ⁺
• Pecorino Romano, grated: 1 oz (about 1/4 cup) — reserved for finishing and table use ⁺
• Freshly ground black pepper: 2 teaspoons (use 1 tsp in the egg mixture, 1 tsp to finish) ⁺
• Kosher salt for pasta water: 1 tablespoon (for the boiling water)
• Reserved pasta cooking water: 1 to 1 1/2 cups (measured during cook)

Practical substitutions

• If guanciale is available, substitute 1:1 for pancetta. If Pecorino is unavailable, use 4 oz aged Parmesan for the mixture and 1 oz for finishing.

Cooking / Baking

• Active finish-to-order cook time: ~20 minutes (bring water to boil and cook pasta ~10 minutes + assemble 5–7 minutes)
• This dish must be assembled so the final toss/plate occurs within ~5 minutes of serve time.

Instructions

1. Twenty minutes before serve time (see timeline), bring 6–8 quarts water to a rolling boil in the large pot. Add 1 tablespoon kosher salt when boiling.
2. While water heats, in a large bowl whisk 4 whole eggs + 2 yolks with 4 oz finely grated Pecorino and 1 teaspoon freshly ground black pepper until smooth; set the bowl beside the stove.
3. When water boils, add 12 oz spaghetti and cook per package directions minus 1 minute (aim for very al dente). Stir occasionally.
4. While pasta cooks, heat the 10" skillet over medium heat and add 8 oz diced pancetta. Cook, stirring occasionally, until fat renders and pieces are crisp, about 6–8 minutes. Reduce heat to low and keep the pancetta warm in the pan.
5. Reserve 1 to 1 1/2 cups hot pasta cooking water in a measuring cup then quickly drain the spaghetti.
6. Off direct heat, transfer the hot drained spaghetti into the skillet with pancetta and toss to coat in fat. Add ~1/3 cup reserved pasta water to loosen.
7. Immediately pour the egg-and-cheese mixture over the spaghetti and toss vigorously with tongs or a spoon; add additional reserved pasta water a few tablespoons at a time until the sauce is glossy and coats the strands (do not return to high heat—work off the heat to avoid scrambling).
8. Finish by stirring in the remaining 1 teaspoon freshly ground black pepper and sprinkling 1 oz grated Pecorino over the pasta; toss once and plate immediately.

• Total hands-on at service: ~12 minutes. The final assembly step should finish within ~5 minutes of the 5:00 PM serve time.

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Shaved Fennel, Pear & Arugula Salad with Pecorino

Not dairy-free: pecorino.

Not low-carb: honey.

Not paleo: pecorino.

Equipment

• Sharp chef's knife or mandoline
• Large mixing bowl
• Small bowl for dressing
• Vegetable peeler for Pecorino shavings

Ingredients

• Fennel bulb: 1 medium, trimmed and very thinly sliced
• Ripe pears: 2, cored and thinly sliced
• Arugula: 4 cups packed (about 4 oz), washed and spun or patted dry
• Pecorino Romano, shaved: 2 oz (about 1/2 cup) ⁺
• Extra-virgin olive oil: 2 tablespoons ⁺
• Red wine vinegar: 1 tablespoon
• Honey: 1 teaspoon
• Kosher salt: 1/2 teaspoon
• Freshly ground black pepper: 1/4 teaspoon

Practical substitutions

• If pears are out of season, use 1 large sweet apple thinly sliced.

Cooking / Baking

• Total prep time: 10 minutes
• This salad should be dressed just before serving (within ~10 minutes) to avoid wilting.

Instructions

1. In a small bowl whisk together 2 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tsp honey, 1/2 tsp kosher salt and 1/4 tsp black pepper.
2. Combine thinly sliced fennel, pear slices and arugula in a large bowl.
3. At service time, toss the salad with the dressing and scatter 2 oz Pecorino shavings over the top. Serve immediately.

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Sparkling Blood-Orange Spritz (kid-friendly)

Not low-carb: soda.

Not paleo: blood-orange soda.

Equipment

• Pitcher or drink dispenser
• Highball or water glasses
• Ice and tongs or scoop

Ingredients (total for 5 servings)

• Blood-orange soda (non-alcoholic): 20 fl oz ⁰
• Sparkling water: 20 fl oz ⁰
• Orange: 1, sliced for garnish
• Ice: as needed (not quantified)

Practical substitutions

• If blood-orange soda is unavailable, use 20 fl oz regular orange soda or use 10 fl oz fresh orange juice + 10 fl oz sparkling water.

Cooking / Baking

• Total prep time: 5 minutes

Instructions

1. In a pitcher combine 20 fl oz blood-orange soda and 20 fl oz sparkling water with ice.
2. Pour ~8 oz per glass and garnish each glass with an orange slice. Serve immediately.

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Chianti Classico (adult beverage pairing)

Equipment

• Wine opener and red wine glasses

Ingredients

• Chianti Classico, Sangiovese-based red wine: 1 bottle (750 ml)

Cooking / Baking

• No cooking steps. Serve at cellar temperature or slightly chilled (60–65°F).

Instructions

1. Open bottle at service and pour into glasses.

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Crusty Italian Bread (optional)

Not gluten-free: wheat.

Not low-carb: wheat.

Not paleo: wheat.

Equipment

• Bread knife
• Oven (set to 350°F if warming) — optional

Ingredients

• Crusty Italian loaf: 1 loaf ⁰

Cooking / Baking

• If warming, heat oven to 350°F and warm whole loaf 5–7 minutes; slice at service.

Instructions

1. If warming, place bread in 350°F oven for 5–7 minutes and slice for the table. Otherwise slice and serve at room temperature.

3. LINEAR TIMELINE (3:50 PM–5:00 PM)

• 3:50 PM: Start — Preheat oven to 425°F; gather all equipment and ingredients for pork and potatoes; position roasting rack in middle oven.
• 3:52 PM: Porchetta-Style Roast — Pat 2.5 lb pork tenderloins dry; trim and tie if needed. Make fennel-rosemary paste (2 tsp fennel seeds + 2 tbsp rosemary + 2 tsp kosher salt + 1 tsp pepper + 1 tbsp olive oil) and rub evenly on tenderloins.
• 3:58 PM: Rosemary-Roasted Potatoes — Halve 2.0 lb baby potatoes; toss in bowl with 2 tbsp olive oil, 1 tbsp chopped rosemary, 1 tsp kosher salt and 1/2 tsp black pepper; spread on rimmed sheet pan.
• 4:05 PM: Roast — Place potato sheet pan on a middle rack; place pork on wire rack in roasting pan and put in oven (pots and pork can share oven space). Set timer for potatoes 35–40 minutes and pork ~30–35 minutes (target removal ~4:45).
• 4:20 PM: Quick check — Turn potatoes if desired for even browning; verify pork thermometer placement; no further constant attention required.
• 4:35 PM: Mise en place for finish — Grate 4 oz Pecorino into a bowl for egg mixture and set aside 1 oz grated Pecorino reserved for finishing. Crack 4 whole eggs into a bowl and separate 2 yolks into the same bowl; whisk eggs+yolks with 4 oz grated Pecorino and 1 tsp black pepper; set this bowl near the stove.
• 4:40 PM: Bring water to boil — Fill 6–8 qt pot with water and place on high heat to bring to a boil (add 1 tbsp kosher salt when it boils).
• 4:45 PM: Remove roast & potatoes from oven — Take potatoes off sheet and keep warm on counter; remove pork when thermometer reads 140–142°F, tent with foil and rest on cutting board for 15 minutes (will reach ~145°F). Leave oven off or low.
• 4:45 PM: Pancetta rendering — While pork rests, place 10" skillet over medium heat and add 8 oz diced pancetta; cook until fat renders and pieces are crisp, ~6–8 minutes; reduce heat to low and keep the pan warm.
• 4:48 PM: Pasta in boiling water — Add 12 oz spaghetti to boiling water; stir and set timer per package minus 1 minute (about 8–10 minutes cook).
• 4:51 PM: Salad — Combine sliced fennel, pear and arugula; whisk dressing (2 tbsp olive oil + 1 tbsp red wine vinegar + 1 tsp honey + 1/2 tsp kosher salt + 1/4 tsp black pepper) and set bowl near service (do not dress more than ~10 minutes before plating).
• 4:56 PM: Reserve pasta water & drain — Measure and reserve 1 to 1 1/2 cups hot pasta cooking water in a measuring cup; quickly drain spaghetti.
• 4:56 PM: Carbonara assembly — Off direct heat, transfer hot spaghetti to skillet with pancetta; toss and add ~1/3 cup reserved pasta water to loosen.
• 4:57 PM: Carbonara assembly — Pour egg+cheese mixture over spaghetti and toss vigorously off heat; add reserved pasta water a few tablespoons at a time until sauce is glossy and coats pasta. Stir in remaining 1 tsp freshly ground black pepper and sprinkle the reserved 1 oz grated Pecorino; toss once.
• 4:58 PM: Final plating — Slice rested pork into 1/2" slices; plate pork, add a portion of roasted potatoes, and plate a serving of carbonara. Toss the salad with dressing and scatter 2 oz Pecorino shavings over it; divide onto plates or a shared bowl. Pour Sparkling Blood-Orange Spritz and open Chianti.
• 5:00 PM: Serve — Family sits and is served the meal exactly at 5:00 PM.

4. CONSOLIDATED SHOPPING LIST

Produce

• Baby potatoes — 2.0 lb
• Fresh rosemary — 1 small bunch (yield about 3 tablespoons chopped) ⁺
• Fennel bulb — 1
• Pears — 2
• Arugula — 4 cups (about 4 oz)
• Orange — 1

Meat / Seafood

• Pork tenderloins — 2.5 lb
• Pancetta (or guanciale) — 8 oz

Dairy

• Pecorino Romano — 7 oz total (4 oz for carbonara mixture + 1 oz reserved finishing + 2 oz for salad) ⁺
• Large eggs — 6

Dry Goods / Pantry

• Extra-virgin olive oil — 5 tablespoons total (1 tbsp pork + 2 tbsp potatoes + 2 tbsp salad) ⁺
• Kosher salt — 6 1/2 teaspoons total (2 tsp pork + 1 tsp potatoes + 1 tbsp/3 tsp pasta water + 1/2 tsp salad) ⁺
• Freshly ground black pepper — 3 3/4 teaspoons total (1 tsp pork + 1/2 tsp potatoes + 2 tsp carbonara + 1/4 tsp salad) ⁺
• Fennel seeds — 2 teaspoons
• Dried spaghetti — 12 oz
• Red wine vinegar — 1 tablespoon
• Honey — 1 teaspoon
• Crusty Italian loaf — 1 loaf ⁰

Drinks

• Blood-orange soda (non-alcoholic) — 20 fl oz ⁰
• Sparkling water — 20 fl oz ⁰
• Chianti Classico (bottle) — 1 bottle

5. NOTES & ASSUMPTIONS

• Optional table-side items: extra 1 oz grated Pecorino Romano (already included in recipe total), crushed red pepper flakes for adults only (not included in shopping list).
• Global substitution: Pancetta may be substituted with guanciale 1:1. If blood-orange soda is unavailable, use regular orange soda or 10 fl oz fresh orange juice + 10 fl oz sparkling water.
• Child-safety notes: Keep hot pans, the roasting pan and knives out of children’s reach. When slicing the rested pork, place the cutting board on a stable surface away from the table edge.
• Timeline risk(s): The tightest execution window is 4:40–5:00 PM when pasta water must boil, pancetta must render, and carbonara assembly must be done while pork rests and potatoes are being transferred. This overlap requires focus and having mise en place staged.
• Mitigation mindset: Stage and measure the egg+cheese mixture, reserve a clean measuring cup for pasta water, and have the skillet near the stove before pasta goes in. Use a kettle to preheat water if your stove is slow. Keep the pancetta pan on moderate heat—it needs attention but not constant stirring.
• The latest safe start time: You can start as late as 3:50 PM for a 5:00 PM serve.