Earlier this month, chef Scott Conant debuted his latest venture, Faustina (named after an ancient Roman empress), in downtown Manhattan’s Cooper Square Hotel. Here, the man who Gourmet magazine credited with “raising the roof on the Manhattan school of Italian cooking,” took time out from manning his kitchens to share a favorite, anyone-can-do-it recipe for tagliatelle with peas and prosciutto, along with all the pointers and products one needs to pull it off. read more