Pasta Cacio e Pepe is a classic Roman dish that translates to “cheese and pepper.” This simple yet flavorful recipe combines the creaminess of Pecorino Romano cheese with the boldness of freshly ...

Charred Broccolini and cauliflower is served over a warm, garlicky bagna cauda sauce, and finished with pecorino and fried capers in this Italian-inspired winter side or starter.

Pasta cacio e uova, or cas' e ova in Neapolitan dialect, is a simple Campanian dish that can be most easily summarized as ...

Image: ©2foodtrippers "Why didn't I think of that?!!" That was our initial thought when we encountered cacio e pepe in Rome during our first visit in 2010. The simplicity of the dish made with cheese ...

We’re living in the golden age of flavor. From sushi burritos to ramen burgers, incorporating unexpected flavors and discovering new, uncharted combinations is what the current food scene is all about ...

Too often, vegetable sides are just that — sides. They’re left until the last minute or forgotten, and not given the time to shine. But this recipe makes them exciting again. In fact, it makes them ...

"Carbonara is made with guanciale (cured pork), eggs, Pecorino Romano cheese, spaghetti pasta, and lots of black pepper. Italians don't add extra ingredients like cream, milk, garlic, or onions. Try ...

Sometimes a simple shift makes all the difference.

Try this soup for a nourishing weeknight meal. It takes inspiration from an Italian minestrone soup, with a tomato-based ...