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 ...

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 ...

Preheat oven to 425 degrees. Fill a medium pot with salted water and bring it to a boil over high heat. Once boiling, add farro and cook until tender, 18-20 minutes. Drain, toss dry and set aside.

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 ...

Finally, I had the time to prepare the guanciale like the one from Amatrice, which we’ll be using in upcoming videos for Pasta alla Amatriciana. With the guanciale pepato, we’ll also prepare Pasta ...

A classic combination, this is a handy little recipe as it has the heartiness of white beans, yet the zest and the bite of the cabbage freshen it up nicely as a spring dish. A very good side dish but ...

To prepare the risotto with colorful cauliflowers, stracciatella, and guanciale, start by removing the rind from the guanciale, then slice it thinly (1) and place the slices on a baking sheet with ...

"I ate a ton of cannellini beans when I lived in Tuscany," Richard Betts says. "I made them a lot as a poor student. I still make them. Nothing has changed." Here, he tosses them with tomato sauce ...