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 ...

To prepare pasta with spinach cream and crispy guanciale, first, flavor the garlic clove with the oil in a large pan. Then add the spinach (1) and cover with a lid (2). Cook for about 5 minutes, then ...

To prepare the pasta with pea cream and guanciale, start with the latter. First, cut it into slices (1), then cut these into thin strips (2). Then add the guanciale to a hot pan (3), and let it cook ...

A traditional garlicky tomato sauce calls for frying minced garlic in olive oil before adding the tomatoes. Instead, I cook everything together, adding the salt at the beginning so it can extract ...

Pasta with a heavy red sauce doesn’t sound as appealing in the summer as in the winter, but it’s still nice to have pasta night once in a while. It’s easy enough to drizzle pasta with a high-end olive ...

Pasta is one of Italy’s few culinary constants, but it’s also endlessly diverse, with hundreds of shapes and styles that vary by region. Depending on geography, pasta can be short or long, made with ...

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 ...