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 ...

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 ...

Salty, fatty, savory, meaty, and delicious any time of day, cured pork is a special ingredient that carnivores adore. "The aroma of fresh cured meats can't be denied," says Peter Parrota of Calabria ...

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 ...

“The other small plate I enjoy is the housemade spaghetti with guanciale and fried poached egg. The title itself is a mouthful. This small plate arrives with a crispy skinned fried poached egg (panko, ...

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.