While pasta alla gricia and carbonara seem strikingly similar at first glance, their distinct origins reveal two wildly ...

Not knowing much about the state of the sausage roll, I consulted a handful of real, live British people. The consensus: ...

Before carbonara and amatriciana, there was gricia. This ancient Roman dish combines just a handful of ingredients — guanciale, pecorino, and black pepper — into one of the most flavorful pastas ...

Discover the popular Naples restaurants we believe deserved a spot on the USA TODAY Restaurants of the Year list for 2026.

Italian pasta comes in many shapes. We break down what they are, and the best sauce pairings, cooking tips, and history to help elevate your next pasta night.

This popular Morris County pasta restaurant has been named one of the best in the country. Here’s what you need to know ...

Forget the Colosseum for a moment. The true heart of Rome lies in a bowl overflowing with pasta. Four legendary dishes reign supreme at most trattorias and restaurants: cacio e pepe, gricia, ...

In Philadelphia, Pennsylvania, some pasta plates disappear the moment they hit the table. At Dante and Luigi’s, spaghetti has a way of slowing everything down. The sauce clings perfectly, rich and ...

This hearty pasta from chef Barbara Lynch pairs rigatoni with spicy sausage, white beans, tomatoes, and red wine for a rich, Tuscan-inspired sauce finished with Parmesan cheese.

Silky smooth carbonara made with traditional Italian guanciale is elevated even further with seasonal asparagus. Equipment and preparation: You’ll need a pasta machine with a linguine cutting ...

This spicy take on a carbonara uses ’nduja, a soft, spicy sausage from Calabria in southern Italy. It adds a fiery, slightly funky kick to the much loved classic. Cook the spaghetti in boiling salted ...