Tender spaghetti, salty Pecorino Romano cheese, and floral black pepper give this quiche its unmistakable pasta carbonara ...

This is the best carbonara you’ll ever make ... Whip up this classic Italian pasta dish in minutes with spaghetti, extra-virgin olive oil, sliced garlic, crushed red pepper flakes, lemon ...

The golden rule? Ditch the double cream. "If you were thinking of adding cream to carbonara, think again and make a cake," Pasta Evangelists' head pasta chef in London, Roberta d'Elia, advises.

As some commenters noted, using heavy cream isn’t exactly traditional in carbonara, but it adds a luscious element to ...

In a classic spaghetti carbonara, eggs are whisked with a small amount of the water used to boil the pasta, which contains some residual starch and therefore has a slight thickening effect.

In an interview with Coop Alleanza 3.0, professor and author Alberto Grandi discusses the true nature of Italian cuisine, ...

Carbonara, of course, is an Italian dish with a raw egg yolk and guanciale (cured pork jowl) cooked together to create a rich, thick sauce that coats the pasta. Usually, if you see the word ...

Related: Our 15 Most Saved Soup Recipes, From Broccoli Cheddar to Coconut Curried Lentil From classics like carbonara and baked ziti to inventive new dishes like shrimp scampi with miso butter, here ...