Pasta alla carbonara (usually spaghetti, but also fettuccine, rigatoni or bucatini) is an Italian pasta dish based on eggs, cheese (pecorino or parmesan), bacon (guanciale or pancetta), and black pepper. [more inside]
posted by Trurl on Sep 20, 2011 - 105 comments

26 years ago today, we said goodbye to Ettore Boiardi - who fed the Plaza Hotel, Woodrow Wilson, millions of GIs, and - more likely than not - you. [more inside]
posted by Trurl on Jun 21, 2011 - 18 comments

The Geometry of Pasta. If you click on a shape, on most of them, it tells you a bit of history and recipe suggestions. l Pasta shape names l Recipes l Farfalle (butterflies/bow-ties) with Prosciutto and cream animation. The geography of pasta l The origins of pasta. Glossary. More pasta shapes. [more inside]
posted by nickyskye on Oct 1, 2010 - 29 comments

Sit back and enjoy the many Italian recipes Great Chicago Italian Recipes.com has to offer. This site will provide you with a culinary adventure into the world of Italian food and wine. Choose from poultry, beef, vegetables, pasta, and sooo much more. Looking to finish off that perfect meal? Try Adriana's Italian Gourmet Cookies. [more inside]
posted by netbros on Jun 17, 2010 - 15 comments

Marcella Polini Hazan, Cavaliere della Stella della Solidarietà Italiana, has Lifetime Achievement Awards from both the James Beard Foundation and the International Association of Culinary Professionals. She's also got one of those "cooking every recipe in her book" blogs.
posted by Joe Beese on Jun 14, 2010 - 16 comments

In Mamas Kitchen was born in the experience of living in New York where a bodega exists within blocks of a Jewish deli which is around the corner from an Italian salumeria which shares space with Chinatown which abuts Soho's gourmet stores. While this speaks of the legendary variety available in New York, it also tells of similarity, for in every bodega, every salumeria is someone shopping for the food that sustains physical life with a recipe that nourishes our hearts.
posted by netbros on Dec 15, 2008 - 11 comments