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 ...

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 ...

The Return of Cheap Eats The Dominican smashburgers, swordfish tortas, and mortadella bagels in this story all cost less than anything from Carbone.

Carbonara is not just a pasta dish: it is an icon of Italian cuisine, a concentrate of history, technique and passion. However, there is one mistake that many people continue to make, often without ...

“The other small plate I enjoy is the housemade spaghetti with guanciale and fried poached egg. The title itself is a mouthful. This small plate arrives with a crispy skinned fried poached egg (panko, ...

In America, we live and die by bacon — what carnivore can argue with the salted, smoked belly of a beast, fried to an irresistible crisp in its own fat? So while I’ll be the first to cozy up to a ...

Guanciale is some God-tier cured pork – fry it off and the fat will season anything you cook in it beautifully Eleanor Steafel is a feature writer whose work spans an improbably broad range of topics, ...