Contrary to common belief, the original recipe doesn't call for cream, butter or any additional fats. Chef Alessandra Ciuffo ...

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

Add the chili or bell pepper, black pepper, basil ... With the ingredients you have at home, you can whip up a delicious ...

Store black pepper in the same way as other spices. Whole peppercorns keep for longer than ground pepper. Remember: ready-ground and cracked pepper will eventually go stale, just like other ground ...

Pasta e fagioli (pronounced “pasta fah-joh-lee”) is Italian comfort food at its finest. Translating to “pasta and beans,” ...

But, for practical purposes, there was a problem—one that may help explain why making cacio e pepe can be so frustrating: ...

adding a little more pasta cooking water if needed. Serve immediately, with extra Parmesan and freshly ground black pepper.

Having extra amount of water ensures that the pasta does not glue together. 2. Pour a bit of olive oil onto a pan and heat it on a high flame. 3. Once the oil heats up reduce the flame and add the ...

Breaded and pan-fried chicken breasts combine with the world's creamiest fettuccine Alfredo in this tasty easy-to-make, ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe ... red peppers to create a briny, rich, deeply flavorful sauce that clings to the pasta.