Guanciale and carbonara. Guanciale and amatriciana. Guanciale and gricia. Like Romeo and Juliet, Dolce and Gabbana, and Maradona and Naples, the Italian pairing of this tender and flavorful deli meat ...
In addition to his acting chops, Stanley Tucci is a kitchen connoisseur—especially when it comes to Italian food. Over the ...
This simple pasta features a silky egg-based sauce, crispy guanciale, and a combination of Pecorino Romano and Parmigiano-Reggiano cheese. Ask a hundred chefs how to make spaghetti carbonara — the ...
Bon Appétit joins Chef Mattia Moliterni of Roscioli NYC, the iconic Roman restaurant’s New York outpost, as he makes their famous carbonara. Discover the secrets behind Roscioli’s most beloved recipe, ...
Tradition holds that the four essential pastas of Rome, Italy, are Amatriciana, Cacio e Pepe, Carbonara, and Gricia. The primary macaroni shape is usually spaghetti, but rigatoni, bucatini, or mezze ...
Spaghetti Carbonara, or pasta alla carbonara, comes from the Lazio region, specifically Rome. It’s a timeless Italian classic that appears on the menus of nearly every Italian restaurant around the ...
Preheat oven to 425 degrees. Fill a medium pot with salted water and bring it to a boil over high heat. Once boiling, add farro and cook until tender, 18-20 minutes. Drain, toss dry and set aside.
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