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 ...

Santina’s guanciale e pepe rice. Photo: Bobby Doherty/New York Magazine When you see rice listed on the menu at Santina, the new Italian restaurant from Mario Carbone, Rich Torrisi, and Jeff Zalaznick ...

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 ...

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 ...

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 ...

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 ...

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 ...

Long popular in Italy, Guanciale, a cut of cured hog’s jowl often referred to as “face bacon,” is coming to America. Hog’s have faces that only a gourmand could love. Though still rare in America, ...