Traditional pasta alla carbonara is made with guanciale, eggs, cheese, and pasta (along with black pepper to finish). A small amount of the hot, salted pasta water is also added for richness.

The magic of this traditional carbonara recipe comes from the balance of textures—crisp pancetta, silky eggs and creamy ...

Traditional carbonara is made with just a handful of ingredients—cheese, bacon, garlic, eggs and heavy cream—yet this classic Roman pasta sauce can be tricky to prepare (the eggs create the ...

The true origin of carbonara remains a topic of debate, with associations to Rome and the Lazio region, yet speculation persists about the authentic birthplace of this traditional Italian dish.

These Rome residents interviewed on the street are equally unhappy. This woman, Bruna Mari, says the traditional carbonara must be left alone. "Where did he (Cesari) come from? Nonsense ...

If you don't have pancetta, you can use smoked bacon lardons instead. The steaming hot spaghetti will cook the carbonara sauce as you mix it together in the frying pan, so take care not to ...

Pasta carbonara and pasta amatriciana are both staples of Roman cuisine. Though they share many similarities, the dishes also ...

1. Mist a nonstick frying pan with cooking spray and set over a medium heat. Add the onion, and cook for 6-8 minutes until softened, adding a splash of water if it starts to stick. Gently crush ...

Chewy rigatoni stands up perfectly to this supremely rich and flavorful carbonara. In a small skillet, cook the guanciale over moderately low heat, stirring occasionally, until the fat is rendered ...

Microwave the pancetta in a microwavable bowl for 2 minutes and set aside. The pancetta should have released its oils and started to brown. Snap the pasta in half, then place in a microwaveable ...

Look, we’re suckers for quick and easy weeknight dinners, especially if they feature our all-time favorite food group: pasta. And Martha Stewart’s pasta carbonara is not only a creamy ...