Heat a skim of oil (about 2 tbsp) in a large pot over medium heat until the oil ripples but does not smoke. Add guanciale and cook, stirring frequently, until the fat begins to render and meat is no ...

This recipe is reprinted with permission from "IL BUCO: Stories & Recipes," by Donna Lennard Joshua David Stein, Harper Design, 2020. 1 tablespoon extra virgin olive oil ¼ pound guanciale, cut into ...

In a large pot of salted boiling water, cook the pasta until al dente, about 8 minutes. Drain the pasta, reserving 1/2 cup of the cooking water. Meanwhile, in a large, straight-sided skillet, heat the ...

Celebrity chef and cookbook author Lidia Bastianich, whose restaurants include Felidia in New York City, makes Kathie Lee and Hoda one of her favorite dishes: bucatini (a thick, spaghetti-like pasta) ...

Bring 5 quarts of salted water to boil in a large pot. Heat oil in a very large, high-sided fry pan over medium. Add pepperoncino and guanciale; saute, stirring until meat is crisp, about 1 minute.

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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 ...