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 ...

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 ...

Boil pasta:Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Cook the guanciale:While the pasta cooks, cut the guanciale into small strips or cubes.Cook in a ...

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, ...

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.

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 ...