Traditional Italian recipes use guanciale, or dried pork cheek, though in the States it's easier to find pancetta or thick-cut bacon. Serve this sauce with a long, thin type of pasta, like ...

You could eat pasta every day and never have the same dish twice. We break down some of long pasta varieties you must add to ...

An curved arrow pointing right. Colatura di alici, which is Italian for "anchovy drippings," is a traditional sauce produced by fermenting salted anchovies inside small chestnut barrels.