This is an original recipe from the mountain town of Amatrice, located in the Lazio region, about two hours north of Rome, ...

Rome is famous for its four classic pastas: cacio e pepe, gricia, amatriciana and carbonara. But there's actually a fifth pasta that combines ... Below, his recipe, as shared with Fox News Digital.

According to the Pasta Queen, bacon should never be used in carbona. Instead, reach for the traditional choice: guanciale ...

“I started making the things I knew how to make, like carbonara, amatriciana ... Many of the recipes in the book call for dry pasta, not fresh. Was that a conscious choice to make the recipes ...

Nevertheless, four classic Roman pasta dishes take the spotlight and feature the same key ingredients -- pasta alla gricia, pasta all'amatriciana ... pot of collected recipes, which Funke believes ...

"Leaving the lid off the pot while the pasta is cooking is the way to go," advises de Marchi. "This prevents the water from ...