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 ...

Potato, cured pork and sage gratin with a parmesan crust, with a zippy side salad of oranges, black olives and chicory A recent trip to Rome reminded me of the deliciousness of simple flavours put ...

Heat a skim of oil (about 2 tbsp) in a large pot over medium heat until the oil ripples but does not smoke. Add guanciale and cook, stirring frequently, until the fat begins to render and meat is no ...

Small grains are the best to soak up all the savoury or sweet flavours Fond as I am of a tangle of fettuccine, a bowl of steaming basmati or a plump pillow of tortellini, there is something even more ...

This recipe is reprinted with permission from "IL BUCO: Stories & Recipes," by Donna Lennard Joshua David Stein, Harper Design, 2020. 1 tablespoon extra virgin olive oil ¼ pound guanciale, cut into ...

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) ...

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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 ...