Amatriciana, which originated in a town outside Rome, makes the most of crispy pork cheek (or guanciale). It's both ...

The true heart of Rome lies in a bowl overflowing with pasta. Four legendary dishes reign supreme at most trattorias and ...

Once the pasta is in the bowl with the sauce, we start adding the guanciale. I'm trying not to add the fat of the guanciale because I have it already in the sauce, so I don't need more fat.

Meanwhile, cook 8 ounces diced pancetta in a large skillet over medium-low heat, stirring occasionally, until browned and ...

Key Ingredients in Tomato Carbonara Pasta: A box of dried spaghetti is a classic choice for carbonara, although any long pasta shape will work here (bucatini would be really great). Eggs: A mix of ...

A popular restaurant that has quickly expanded to four locations in Toronto is now coming to Mississauga. The restaurant, which prides itself on offering comforting and traditional Italian meals, ...

Finished with salty, fatty chunks of guanciale (pork cheek bacon), the flavorful dish is pretty much the old-school ...

Silky smooth carbonara made with traditional Italian guanciale is elevated even further with seasonal asparagus. Equipment and preparation: You’ll need a pasta machine with a linguine cutting ...

These hidden Italian restaurants in Rhode Island dish out old-world recipes, homemade pasta, and rich sauces that put every ...

Hot, fat strands of pici pasta are twisted in the aged cheese before they’re coiled onto a plate and crowned with an egg yolk, crackling pieces of guanciale and pecorino. In the background, chefs move ...

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