Da Macerata, Nicola, Fabio e Lorenzo hanno aperto nel cuore di New York “PastaGasm”. “Un prodotto da “fast food” di qualità, ...

Qui d'obbligo gustare i tonnarelli Cacio e Pepe, la Carbonara e gli altri primi davvero molto buoni. Da non perdere anche il polpettone. L'unica pecca è l'ambiente: non è grande ed è sempre ...

From chicken parmigiana to spaghetti carbonara, our editors rounded up the top 10 Italian restaurants in Philadelphia.Indulge in delectable pasta dishes like fettuccini with white chicken ragu and ...

$12 For the bianchi di spagna carbonara—a non-traditional take ... $15 For this classic take on tonnarelli, handmade semolina pasta is tossed in olive oil, garlic, chilies and parsley.

From the Colosseum to fine dining, ancient baths to rooftop views – here’s how Karen Anand made the most of her Roman holiday ...

Whether you're a traditionalist in search of the perfect carbonara or you're looking for adventurous ... mafaldine with nduja and prawns, and tonnarelli with sea urchin, chilli and garlic. If you ...

Kick off with an enormous knot of locally-made burrata, or crispy fried calamari and mazzancolle prawns served with espresso mayo, and follow with the classic tonnarelli carbonara topped with fresh ...

1. Bring a pot of water to a boil and season with salt to taste. 2. Once water is at a boil and seasoned, drop the rigatoni noodles and cook for 10-12 minutes or until al dente. 3. While pasta is ...

A heartwarming carbonara is a dish loved by Brits far and wide across the UK and is seen by many as the ultimate example of Italian comfort food as a result. After all, the combination of salty ...

Generational trattorias serve a delicious (if predictable) litany of specialties such as cacio e pepe, carbonara, roasted lamb, and assorted offal. Their ranks are bolstered by a number of neo ...

Giusto, Kevin O'Donnell's freestyle Italian restaurant, had the second dish on the list: Tonnarelli With Green Garlic and Narragansett Clams. Food writer Julia Moskin praised the dish she ...

Texture is the other play: The tonnarelli (made in-house daily, like all the restaurant’s pastas) is springy, and the tiny local clams are poached until just tender. JULIA MOSKIN 4 Commercial ...