Spaghetti Carbonara is a relatively recent addition to Italian cuisine. The sauce varies regionally within Italy as well as by country, and the pasta isn’t firmly traditional either.
Apparently the original sauce was made with guanciale, black pepper, pecorino romano, and eggs. Pancetta and bacon are commonly substituted for the guanciale, and parmigiano-reggiano for the pecorino (or [...]

Categories: eggs, entrée, pasta, sauce, supper
Tagged: entrée, main course, pasta, sauce, supper

If you’ve never made egg pasta, it really isn’t as hard as you might think. It may not be as easy as Mario Batali makes it look on Iron Chef America, but it’s easy nonetheless.

Categories: eggs, entrée, mother recipe, pasta, technique
Tagged: entrée, main course, mother recipe, pasta, supper, technique

A leftover roast chicken is in the refrigerator, it’s time for lunch. What should I do?

Categories: Lunch, chicken, entrée, mushroom, pasta
Tagged: chicken, entrée, Lunch, main course, mushroom, pasta