To prepare the beetroot spaghetti, Castelmagno cream, and guanciale, first cut the beetroot, first into slices (1) and then ...

While often thought of as a Roman dish, Bucatini all'Amatriciana originated in the town of Amatrice, northeast of Rome. It's a dish made with a kind of thick spaghetti (bucatini's long strands are ...

Pasta alla zozzona is a fusion of two Roman classics, Amatriciana and carbonara, with pork sausage and onions added in to send the pasta over the top. “Zozzona,” a Roman dialect word for dirty, ...

Spaghetti 320 g Jowls 150 g Egg yolks 6 (di uova medie) Pecorino Romano PDO cheese 50 g Black pepper q.b. To prepare ...

Tender strands of pasta, swirled with creamy eggs, two types of cheese and crisp bacon; this classic carbonara isn’t just comforting, it’s incredibly easy to make in under 30 minutes. The correct term ...