Pasta alla Gricia, the most ancient and simplest of the four great pasta dishes of Rome, may be the most satisfying. Follow this recipe and make the Roman classic at home. While it's the least ...

Physicist Ivan Di Terlizzi wasn't having much luck perfecting cacio e pepe in the kitchen, so he instead decided to perfect ...

As travelers to Rome begin to etch their itineraries in stone, one question never fails to leave them disoriented after a long day of sightseeing: Where to find the best pasta in Rome? Fortunately ...

Italian scientists have drawn from thermodynamic principles to prevent a famous pasta from turning into a gooey mess.

Pasta alla zozzona, also known as "the pasta Queen of Rome", is described as "a decadent fusion of Roman amatriciana and carbonara, with a sausage twist". Despite these grand descriptions ...

Cacio e pepe is a specialty pasta dish from Rome, the capital of Italy. As its name means 'cheese and pepper,' it is made by mixing boiled spaghetti with Pecorino Romano cheese and sprinkling it ...

When in Rome, you’d be remiss not to try the local specialties – there’s so much more than pizza, pasta and gelato (though you’ll find plenty of those too!). If it’s your first time ...

“This dish is the most famous pasta in Rome, and I wanted to bring that authentic experience here,” Diaz says. “It’s simple,” Diaz explains, “just tagliolini, pecorino romano ...