An old-world culinary tradition, pasta is a classic Italian dish. We interviewed "Chef's Table: Noodles" chef Evan Funke for ...

A super creamy courgette pasta but without cream, my courgette pasta with pancetta is simple to prepare, quick to make and is ...

As soon as the pasta is cooked, drain it and add it to the artichokes (25); add the freshly prepared cream, the pancetta, and ...

It can be bought here pre-packed and either in cubes (cubetti di pancetta) or thin slices, the latter often smoked. Cubes are easiest to use for pasta sauces, while slices are excellent for ...

Stir in fish sauce and set aside near pancetta. In a large, wide saucepan or the pot used for the pasta, heat oil over medium heat. Add pancetta and cook, stirring occasionally, until crisp and ...

Add garlic, anchovy and red pepper flakes to skillet; fry 1 minute. Stir in tomatoes and basil. Cook, breaking up tomatoes ...

Place a large frying pan or cast iron pan over a medium high heat. Add olive oil cautiously, as even lean pancetta will release its own fat. Cook the pancetta until it is starting to turn crispy.

The four classic Roman pastas — spaghetti carbonara, cacio e pepe, pasta alla gricia, and bucatini all’amatriciana — are ...

When the vegetables have softened, add the pancetta, bay leaf and orange rind ... In the meantime make the pasta. Tip out the flour on to a clean surface and create a small well in the middle.

In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta ...

The latest from this James Beard Award-nominated chef? All things pasta.

There are rose-scented geraniums which taste like Turkish delight, the intriguingly named pineapple sage which resembles the ...