The magic of this traditional carbonara recipe comes from the balance of textures—crisp pancetta, silky eggs and creamy ...

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 ...

The steaming hot spaghetti will cook the carbonara sauce as you mix it together in the frying pan, so take care not to overcook it at this stage as the eggs will scramble and the texture of the ...

In a bowl, mix together the egg yolks, three-quarters of the Parmesan (or pecorino) and the milk. Season with a pinch of salt and a decent amount of pepper. Mix well. Once the spaghetti is cooked ...

Fill a medium pot with 1/2" water and bring to a simmer over high heat. Using a spoon or tongs, gently lower in eggs, reduce heat to medium-low, and cover. Steam eggs, adjusting heat as needed to ...

Chewy rigatoni stands up perfectly to this supremely rich and flavorful carbonara. In a small skillet ... In a large bowl, whisk the egg yolks and egg with the guanciale and the rendered fat.

Traditional carbonara is made with just a handful of ingredients—cheese, bacon, garlic, eggs and heavy cream—yet this classic Roman pasta sauce can be tricky to prepare (the eggs create the ...

People who enjoy eggs and pasta will love this week's recipe for spaghetti carbonara, which balances the rich sauce created by adding cheese or cream to eggs, thick noodles matching the sauce ...

Italian food fans have likely heard of (or maybe even tried) pasta carbonara and all'Amatriciana. The dishes contain similar ...