OK people, listen up. I have added two weeks to my Spring/Summer schedule, including one in JULY! Here are your choices: April 26th to May 3rd OR July 5th through the 12th.

This is your big opportunity to have no other obligations but to walk up and down Tuscan and Umbrian hills, squeeze sheep milk curds into cheese over a wood burning fire, roll out fresh pasta (or just watch), have Faye cook all your meals and teach you how to do it, laugh at my jokes, and taste some of the best olive oil known to man or woman, at the lovely and untouched by time, Villa Scarpaccini. We will be staying at a farmhouse on the Scarpaccini estate, walking distance from Mercatale di Cortona.

For all the inside scoop, go to FAYEFOOD.COM/COOKING CLASS

For dinner how about a little ham and egg with your noodles? If you have it in you, start by making your own pasta–if you don’t have it in you, you should be signing up for “How to want to cook” with me. Or get out 9 ounces of De Cecco. Dice up a small onion and add that to some beautiful olive oil along with 2 or 3 whole cloves of garlic. Cook that until you can barely stand it, over a low heat. Add about 4 ounces of pancetta and let it sweat until it is getting crispy, but nowhere near burned. Put the pasta water on and give it a dash of kosher salt. Beat together 6 egg yolks with a few spoonfuls of heavy cream, somewhere between 2 tablespoons and 1/4 of a cup. Grate 1 cup of parmigiano reggiano super fine and whisk that into the yolks. Chop 1 tablespoon of fresh flat leaf parsley and hold it to the side. When the pasta is ready, drain well and reserve a few tablespoon of the cocoking water. Slowly incorporate the cooking water into the yolk and cream mixture, whisking constantly. Now drizzle that into your pasta, stirring constantly with a wooden spoon. Add the onion and pancetta. I love this with oven roasted tomatoes on the side. Of course I could make the whole thing for you, if you would just come to Italy!!!