In this video, we make Guanciale and prepare an easy Roman Carbonara. We utilize collagen sheets, which create a skin-like layer on whole muscle for reliable charcuterie. The recipe for both dishes is ...

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 ...

Is it necessary to blanch, then shock, the ramp greens? If you want a super-green (not khaki) pesto, it is. Heat 1 Tbsp. oil in a large skillet over medium-low. Cook guanciale, tossing often, until ...

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 ...

Aishling Moore is head chef and co-owner of Goldie, the award-winning seafood restaurant in Cork city. A pioneer of gill-to-fin cooking in Ireland, and author of cookbook The Whole Catch, she's won ...

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 ...

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 ...