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.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.