Pasta with fava beans and guanciale? It’s that dish you’ve just gotta try if you’re ever in Rome, especially in the spring.

Preheat oven to 425 degrees. Fill a medium pot with salted water and bring it to a boil over high heat. Once boiling, add farro and cook until tender, 18-20 minutes. Drain, toss dry and set aside.

Chef Vinny Olivieri, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make carbonara cappelinni cakes. 1. Bring a pot of salted water to a boil and add the capellini. 2. In a ...

No cream, no shortcuts just real Roman carbonara made with crispy guanciale, sharp Pecorino Romano, eggs, and black pepper.

This unusual pasta dish from Jae Bang incorporates Asian and Italian cooking techniques and ingredients by combining wok cooking with Italian bucatini. With a sauce of Calabrian chilli, buttery ...

Neck of blesbok, cured cheek and lard of pig. Amazing what can go together in a potjie. Guanciale is Italian cured pork cheek, as opposed to pancetta which is cured pork belly. Griebenschmalz is ...