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 ...

Golden yellow cannelloni is, honestly, such a treat. Seriously, it’s what you’ll often find on Rome tables when the weekend ...

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 ...

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 ...

Grub Street’s 20 Most-Read Stories of 2025 A celebrity chef’s super-flop, too much salt, even more protein, the year’s best restaurants, and more.

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 ...

In America, we live and die by bacon — what carnivore can argue with the salted, smoked belly of a beast, fried to an irresistible crisp in its own fat? So while I’ll be the first to cozy up to a ...

In America, we live and die by bacon — what carnivore can argue with the salted, smoked belly of a beast, fried to an irresistible crisp in its own fat? So while I’ll be the first to cozy up to a ...