To prepare the beetroot spaghetti, Castelmagno cream, and guanciale, first cut the beetroot, first into slices (1) and then ...

Cook spaghetti in well-salted water. Thinly slice guanciale into strips. Fry them until they soften and begin to crispen. Set aside, reserving fat. Whisk together eggs and yolks. Set aside. Before ...

Some tastes can make you feel like you’re on an Italian vacation without even leaving the house. This recipe is a textbook example of how a few humble ingredients can create big, comforting, complex ...

While often thought of as a Roman dish, Bucatini all'Amatriciana originated in the town of Amatrice, northeast of Rome. It's a dish made with a kind of thick spaghetti (bucatini's long strands are ...

Pasta alla zozzona is a fusion of two Roman classics, Amatriciana and carbonara, with pork sausage and onions added in to send the pasta over the top. “Zozzona,” a Roman dialect word for dirty, ...

Spaghetti 320 g Jowls 150 g Egg yolks 6 (di uova medie) Pecorino Romano PDO cheese 50 g Black pepper q.b. To prepare ...