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 ...

In this week’s cafe review, we take a trip to Plonk, a hidden spot in Oak Forest that features a slightly rougher crowd and far better food than you’d expect to find at a wine bar. It’s that study in ...

Think of this pasta from Tosca as a carbonara, but with tomatoes in place of the eggs. Microwave rosemary on high in 20-second intervals until leaves are brittle, about 60 seconds. Remove leaves and ...

Nancy Silverton is the co-owner of Michelin-starred Osteria Mozza, as well as Pizzeria Mozza, Mozza2Go, chi SPACCA, Pizzette and The Barish in Los Angeles. In a large pot of salted boiling water, cook ...

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 ...

If you’ve only eaten Italian food in Dallas, there’s a good chance you’ve never had real spaghetti carbonara. The traditional version of the dish turns eggs, cheese and fat into a delicious sauce that ...

A classic winter warmer. The post Minestrone soup with guanciale appeared first on Gourmet Traveller.

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, ...