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

Pasta with spinach cream is this classic dish from Central Italy that’s both creamy and crunchy. Seriously good. The sauce? It gets this vivid green color from fresh spinach—blended smooth, then ...

Make Katie Parla's pollo alla cacciatora, spaghetti alla gricia and pizza ebraica, a Jewish fruitcake with pine nuts, raisins and candied fruit ...

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 ...

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 ...

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 ...

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, ...