until the fat is rendered and the guanciale is lightly browned and crisp, about 7 minutes. Carefully drain off all but 2 tablespoons of the fat from the skillet. Stir in the pasta along with the ...

To prepare pasta with pumpkin cream and guanciale, first clean and slice the onion (1). Clean about 1.1 lbs of pumpkin (2), obtaining 0.95 lbs of pulp to cut into cubes (3). In a pan, heat the ...

Treat your favorite dining partner to an ultra-luxe dinner with one of these beautiful, indulgent, and romantic pasta recipes ...

This pasta queen of Rome has everything I love in pasta. A sausage meat sauce with guanciale and creamy carbonara-like pecorino cream both come together to make one of the best dishes I've ever made.

Pasta alla Gricia, the most ancient and simplest of the four great pasta dishes of Rome, may be the most satisfying. Follow this recipe and make the Roman classic at home. While it's the least ...

Chorizo Carbonara combines Mexican chorizo, Pecorino Romano, and Parmiggiano-Reggiano to form a creamy, silky, spicy take on carbonara.

It was a pasta popular with the coal miners. The original recipe calls for guanciale, which is pig's cheek, but since it's not easily available, we have used bacon instead. So, here's a pasta dish ...

This spicy, richly flavoured pasta dish is super quick to make. Use pancetta if you can’t find the cured pork cheeks. For the sauce, put the guanciale and onion in a pan with the oil and chilli ...