There's no denying that Italy is famous for its incredible pasta. When in Rome (or wishing you could be there), try these simple but superb classic dishes.

cacio e pepe, carbonara, pasta alla gricia, and pasta Amatriciana. Which one is not like the others? That would be pasta Amatriciana. The first three are meaty, cheese, and creamy; the last one ...

Physicist Ivan Di Terlizzi wasn't having much luck making cacio e pepe in the kitchen ... papers that have not yet been peer-reviewed. Carbonara in a can? This Italian chef thinks it's ...

Cacio e pepe is a well-known Italian pasta dish consisting of just three ingredients—pasta, pecorino cheese and black pepper. Technically, there is a fourth ingredient: water. Also, the pasta is ...

You can’t come here without trying the namesake: an exceptionally creamy cacio e pepe, made with the perfect quantities of pecorino cheese and pepper. The carbonara’s very good too ...

I opted to check it out for dinner, of course, as my cacio e pepe mission was in full force. We started the dinner with pillowy courgette blossoms stuffed with soft ricotta cheese and salty ...

Like a cross between a cacio e pepe and a carbonara, gricia is one of the great four Roman pasta sauces. This recipe by Santo Palato's Sarah Cicolini is a knockout, and it only requires four ...

Three ingredients, three steps to a speedy midweek supper of trendy cacio e pepe (‘cheese and pepper’). Tangy pecorino cheese combines with the pasta cooking water to make a creamy sauce that ...