In a large pot of salted boiling water, cook the pasta until al dente, about 8 minutes. Drain the pasta, reserving 1/2 cup of the cooking water. Meanwhile, in a large, straight-sided skillet, heat the ...

Today, January 4, is when pasta lovers the world over pay tribute to Italy’s famous comfort food - spaghetti. Lets look at ...

Real carbonara relies on just a few ingredients: guanciale, pecorino Romano, eggs, and pasta. There’s no cream, no garlic, and no shortcuts. The technique matters as much as the ingredients. When done ...

While often thought of as a Roman dish, Bucatini all'Amatriciana originated in the town of Amatrice, northeast of Rome. It's a dish made with a kind of thick spaghetti (bucatini's long strands are ...

Love Italian food but can't commit to the commute? Thankfully, The Kitchy Kitchen has broken down how to eat like the Romans do, but from the comfort of your own home. Your impression of La Dolce Vita ...

Rome is famous for its four classic pastas: cacio e pepe, gricia, amatriciana and carbonara. But there's actually a fifth pasta that combines the best elements of these four — and, according to one ...

Celebrity chef and cookbook author Lidia Bastianich, whose restaurants include Felidia in New York City, makes Kathie Lee and Hoda one of her favorite dishes: bucatini (a thick, spaghetti-like pasta) ...

Discover one of the emblematic dishes of the Italian culinary tradition: Amatriciana pasta! A simple recipe that can be prepared with few ingredients, but always with quality ingredients! Amatriciana ...

Pasta all'amatriciana is one of the four classic Roman pasta dishes. Using tomatoes, guanciale, Pecorino Romano cheese, and rigatoni pasta, it's very simple to make. The dish is the epitome of simple, ...

When I was asked to write about pasta alla carbonara on the occasion of World Carbonara Day, I thought of the many times I have turned my nose up at versions of the dish that don’t respect the simple, ...