1. Cook pasta al dente, drain and set aside.
2. While pasta is cooking, heat olive oil in a large sauté pan over low heat, and sauté garlic and pancetta until lightly browned.
3. Add cooked pasta to sauté pan, toss quickly with garlic, pancetta and olive oil mixture, and place in a large preheated serving bowl.
4. Add the parsley, basil, black pepper, red pepper flakes, and grated cheese.
5. In a small non-stick pan over medium heat, fry one egg for each serving.
6. Divide the pasta into 4 portions, top each portion with a fried egg, and serve immediately.

1. Preheat grill to medium to high heat.
2. Flatten leg of lamb by using a meat tenderizer or meat mallet, so lamb is flat (or ask your butcher to do this). Place in a deep glass dish.
3. Sprinkle shallots and garlic on both sides of leg. Season with cracked black pepper.
4. In a large bowl, whisk together balsamic vinegar, olive oil, salt and pepper to make the marinade. Pour over lamb and let marinate for at least 1 to 2 hours, turning twice to ensure even coating. Set aside extra unused marinade.
5. Remove lamb from marinade and place on grill. Cook for approximately 30 to 35 minutes, turning occasionally and basting with reserved marinade. For medium lamb, internal temperature with a thermometer should read 138°.
6. When lamb is done, remove from grill and let rest for 8 minutes, then slice into 1/4-inch slices across the grain of the leg. Garnish with sprigs of rosemary.

1. Pan sauté steak over medium heat in 1/4 cup olive oil, browning on both sides. Remove from pan and set aside.
2. In the same pan, add 1/4 cup more olive oil, and sauté garlic, onions, and sliced mushrooms until golden brown.
3. Add Italian tomatoes, oregano, parsley, salt and pepper. Cook for 10 minutes, then add the steak. Cover and simmer for 20 minutes. Place on a platter, top with basil and serve immediately.