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 ...

Late night pasta after service. A simple Italian spaghetti made with guanciale, three types of tomatoes, shallots, basil, and ...

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 whole three-month process started as a simple question about leftovers. Specifically, what was I going to do with the rest of the pig face that I had peeled off ...

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, ...

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 ...

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 ...