Come rivela TvBlog, la serie con Lino Guanciale, intitolata L’invisibile, sarebbe dovuta andare in onda il 13 e 14 gennaio, ...

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 ...

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 ...

A grave family loss for Lino Guanciale. Clelio Guanciale, the actor's father and a respected family doctor, has passed away at the age of 78. He was well-known in Abruzzo, particularly in ...

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 this week’s cafe review, we take a trip to Plonk, a hidden spot in Oak Forest that features a slightly rougher crowd and far better food than you’d expect to find at a wine bar. It’s that study in ...

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.

If you’ve only eaten Italian food in Dallas, there’s a good chance you’ve never had real spaghetti carbonara. The traditional version of the dish turns eggs, cheese and fat into a delicious sauce that ...

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 ...