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 ...

In this video, we make Guanciale and prepare an easy Roman Carbonara. We utilize collagen sheets, which create a skin-like ...

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

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 ...

Long popular in Italy, Guanciale, a cut of cured hog’s jowl often referred to as “face bacon,” is coming to America. Hog’s have faces that only a gourmand could love. Though still rare in America, ...

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 ...

Nancy Silverton is the co-owner of Michelin-starred Osteria Mozza, as well as Pizzeria Mozza, Mozza2Go, chi SPACCA, Pizzette and The Barish in Los Angeles. In a large pot of salted boiling water, cook ...