Learn how to make a creamy classic carbonara with guanciale, pecorino romano, and fresh eggs! Quick and easy pasta recipe by ...

Chef Nabil Hassed of Rome's Salumeria Roscioli puts his own spin on gricia, the classic Roman pasta made with guanciale (cured pork jowl) and pecorino cheese. Instead of leaving the guanciale soft, he ...

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.

Carbonara is not just a pasta dish: it is an icon of Italian cuisine, a concentrate of history, technique and passion. However, there is one mistake that many people continue to make, often without ...

"I ate a ton of cannellini beans when I lived in Tuscany," Richard Betts says. "I made them a lot as a poor student. I still make them. Nothing has changed." Here, he tosses them with tomato sauce ...

A recent year in Italy taught me that the pig is the king of its gastronomic jungle. Italians heart hogs. They prepare every imaginable part in every imaginable manner: cured and roasted and braised, ...

Guanciale, known affectionately as "Guan," is no ordinary cured pork creation. Originating from an Italian chef’s kitchen, Guan was the chef’s prized secret – a magical piece of guanciale reused ...

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