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This pasta carbonara recipe—based on the Roman dish of spaghetti, eggs, and cheese—is simple to make and satisfying to eat.
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I come from a big Italian family, and my mom made this all the time. Very delicious and very hardy. A great anytime meal. Serve with crusty italian bread, and a tossed salad, and you have a hearty meal. It seems like a lot of work but it's not. I hope you enjoy your meal.
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Get Shrimp and Artichoke Tagliatelle with Black Pepper and Pecorino Recipe from Food Network
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Romano beans are similar to green beans and make a great side dish when marinated with garlic, mint, olive oil, and vinegar.
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This silky pasta is like a vegetarian version of carbonara.
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This recipe is by Nigella Lawson and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The Romans make a classic dish in the spring with very young milk-fed lamb Such meat is hard to find in American supermarkets, but the technique, which involves a short braise in vinegar and water with a boost of anchovy at the end, works fine with chunks of lamb cut from a leg or roast of any young lamb This recipe is built on the precise technique for abbacchio alla cacciatora that Marcella Hazan offered in "The Classic Italian Cookbook," with some freshening up
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Get Spaghetti With Snap Peas and Prosciutto Recipe from Food Network
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Get Cavatelli With Tomato Sauce and Ricotta Recipe from Food Network
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A crowd favorite at SF Food Wars’ 2009 Mac Battle Royale with Cheese.
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Get Simple Bolognese Recipe from Food Network