"Speaking of Italian cuisine, you’ll want to pay a visit to Pasta Fresca. Shawn McKenna, the restaurant’s owner, spent a stint working at a Michelin star restaurant in England in the 90s, and he makes a mean meat lasagna. But his go-to recommendation is the carbonara: pasta made from scratch, then cooked with egg yolks to thicken it to its customary creamy texture. And let’s not forget the grinding of fresh black pepper. “It needs to be eaten within 10 minutes,” Shawn shares on the San Pedro Square Market website. “That’s why I don’t offer to-go for this, unless you order with cream.”" - Johanna Harlow
