In a large pot, boil 4 quarts of water. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve 2 cups of the cooking water, then drain.

This pasta dish, a riff on an offering served at Trattoria Bertozzi in Bologna, Italy, is a golden, fresh combination of guanciale (cured pork cheek), fragrant saffron, summery zucchini and short, cur ...

This pasta dish, a riff on an offering served at Trattoria Bertozzi in Bologna, Italy, is a golden, fresh combination of guanciale (cured pork cheek), fragrant saffron, summery zucchini and short, ...

This quick Zucchini Parmesan Pasta is the perfect weeknight dinner—ready in 25 minutes with garlic, olive oil, and ...

Lemon olive-oil ice cream: A dessert equally cooling, bright and sassy, Yossy Arefi’s homemade, custard-based ice cream is ...

Which food manages to be classic, cozy, and totally customizable? Spaghetti, of course. From rich, slow-cooked Bolognese to a ...

Add the half-and-half and cook, stirring, until the sauce is lightly thickened and clings to the pasta, about 1 minute. Off heat, taste and season with salt and pepper.

Kosher salt and ground black pepper. 1/2 teaspoon saffron threads. 3 ounces pancetta, finely chopped. 1 medium garlic clove, smashed and peeled. 1/2 cup half-and-half ...

Add the half-and-half and cook, stirring, until the sauce is lightly thickened and clings to the pasta, about 1 minute. Off heat, taste and season with salt and pepper.

Add the half-and-half and cook, stirring, until the sauce is lightly thickened and clings to the pasta, about 1 minute. Off heat, taste and season with salt and pepper.

Puttanesca is a beloved sauce for pasta—it's a little spicy and quite briny. You can stir in things like capers, vinegar, and ...