Carbonara isn’t traditionally made with heavy cream, but that’s an ingredient “Top Chef” favorite Fabio Viviani uses in this linguine with guanciale. Contributed by Matt Armendariz Carbonara isn’t ...

Guanciale, a key ingredient in carbonara, is made from the cheek and throat of a pig, known for its buttery soft fat and ...

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 ...

Is it necessary to blanch, then shock, the ramp greens? If you want a super-green (not khaki) pesto, it is. Heat 1 Tbsp. oil in a large skillet over medium-low. Cook guanciale, tossing often, until ...

Santina’s guanciale e pepe rice. Photo: Bobby Doherty/New York Magazine When you see rice listed on the menu at Santina, the new Italian restaurant from Mario Carbone, Rich Torrisi, and Jeff Zalaznick ...

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 ...

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 ...