1/3 pound pancetta in 1 piece, partially frozen
2 tablespoons extra-virgin olive oil
1 onion, thinly sliced
Scant 1/4 teaspoon red pepper flakes
1 tablespoon chopped fresh Italian parsley leaves
1 1/2 tablespoons red wine vinegar
3/4 cup tomato puree
3/4 pound spaghetti or bucatini
Freshly grated Parmesan (recommended: Pecorino Romano)
Start boiling the pasta after the onions have softened so that you have some starchy pasta water for your sauce. Putting the pancetta in the freezer for about 30 minutes will make it easier to slice.
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.