Paccheri with bell pepper cream and guanciale? Now that’s a dish that really brings out the best flavors from Campania 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.

Where it began: Carbonara’s roots trace to mid-20th century Rome, with theories linking it to coal workers or American soldiers after WWII. True Roman style: Authentic recipes use guanciale, Pecorino ...

Guanciale is Italian cured pork cheek, as opposed to pancetta which is cured pork belly. Griebenschmalz is German pork schmalz (lard). Blesbok, from the Karoo near my home, has fine game meat from a ...

This unusual pasta dish from Jae Bang incorporates Asian and Italian cooking techniques and ingredients by combining wok cooking with Italian bucatini. With a sauce of Calabrian chilli, buttery ...