Spaghetti carbonara has humble roots in the Apennine hills of central Italy, not far from Rome, and was the shepherds’ favorite as they roamed the hilly pastures following the movement of flocks, a practice known as the transumanza. They carried with them some bacon, and made the cheese as they went along. Eggs were used only if available; of course they render the dish richer and creamier, but it is delicious with or without them. Of all of the pasta recipes that I have served in my restaurants throughout the years (starting with Buonavia in 1971, to today’s Felidia, Becco, Lidia’s KC, and Lidia’s Pittsburgh), spaghetti carbonara is definitely the crowd pleaser. It has some of the flavors loved most by Americans: bacon, eggs, cheese, and of course pasta. I’ve added some chopped scallions for freshness; I hope you like it.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.