Discover the ultimate step by step guide to creating a perfectly creamy and authentic Italian spaghetti carbonara using rich ...

To make this rich pasta, chef Nancy Silverton sautés guanciale (cured pork jowl) and then cooks the radicchio and red onions in the rendered fat. She likes to use a little-known pasta called ...

To make the paccheri with pepper cream and guanciale, start with the guanciale. Cut it first into slices (1) and then into cubes about 3/4 in (2). Transfer it to a pan without adding any fat (3). Keep ...

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 ...

The whole three-month process started as a simple question about leftovers. Specifically, what was I going to do with the rest of the pig face that I had peeled off ...

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 ...

"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 ...

Think of this pasta from Tosca as a carbonara, but with tomatoes in place of the eggs. Microwave rosemary on high in 20-second intervals until leaves are brittle, about 60 seconds. Remove leaves and ...

Add Yahoo as a preferred source to see more of our stories on Google. Watch Rachael show you how to make a quick and easy pasta with leeks, guanciale, lemon + cheese.

Aishling Moore is head chef and co-owner of Goldie, the award-winning seafood restaurant in Cork city. A pioneer of gill-to-fin cooking in Ireland, and author of cookbook The Whole Catch, she's won ...