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magazine fettuccine carbonara with fried eggs
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4.0
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Made with just a few ingredients, this is the ideal fancy-but-easy dinner.
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Split open like a baked potato, eggplant becomes a custardy vessel for dinner.
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For this seasonal (and vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.
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Torta milanesa usually features chicken or pork; this vegetarian version swaps in thin-sliced eggplant, which goes crispy on the outside and creamy on the inside.
3.4
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This lasagna version of carbonara includes mild Fontina, pancetta-studded ricotta, and eggs baked right in, toad-in-the-hole style.
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Sambal oelek and chili-garlic sauce are similar except the latter has garlic in it. Glad we could help clear that up.
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Spicy charred tomato sauce inspired by the Thai condiment nam prik complements silky grilled eggplant and crunchy peanuts in this meat-free masterpiece.
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In Rome, chef Barbara Lynch ate the perfect carbonara: The sauce was bright yellow from fresh eggs, and each rigatoni hid cubes of fatty guanciale. This is her recipe.
3.7
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Perfectly cooked eggs dive into a creamy, spiced, tomato-tinged sauce.
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This classic carbonara traps crispy pancetta and all that silky sauce in big tubes of rigatoni.
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Simple to make, packed with flavor, and adaptable to whatever vegetables you have on hand, ratatouille belongs in your summer cooking rotation.
3.3
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Articles
(83)
techniques
Carbonara can go from velvety to scrambled eggs in seconds. But it won't happen to you.
Rick Martinez
Cooking
Jill Silverman Hough
Cooking
All kinds of creamy-tangy-custardy things are happening here.
Alex Beggs
Cooking
These simple things are the difference between silky pasta sauce and a lumpy, gloopy mess.
Alex Delany
Cooking
Carbonara: The Italian answer to breakfast bacon and eggs
Danielle Walsh
techniques
You want to know how to make this, and chef Barbara Lynch is here to tell you
Carla Lalli Music
Videos
(200)
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Bon Appétit joins Chef Ed Szymanski of Lords, an English-style bistro in New York City, to make his version of a perfect scotch egg. From achieving the perfect fudgy yolk to mastering the golden, crispy exterior, every step focuses on balancing the ideal egg-to-sausage ratio. As a staple on their menu, where hundreds are crafted daily, it’s safe to say Lords have perfected their formula.
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Produced by Bon Appétit with Rao's. This toasty, saucy, cheesy veggie sandwich is a hit among vegetarians or for anyone looking to take five from main-course meats.
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The sauce is bright yellow from fresh eggs, and each bucatini hides cubes of fatty guanciale. This yolk-heavy recipe is beyond creamy—without cream!—with black peppercorns. It's unlike any clumpy carbonaras you've had. The tricks? Omitting most of the egg whites; their water thins the sauce. It's a pasta worth mastering.
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Produced by Bon Appétit with Campbell's® | This simple spaghetti pie/carbonara situation––starring pancetta, parmesan, and Campbell's® Cream of Chicken Soup––is exactly what we're craving for dinner (or breakfast) this winter.
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Bon Appétit joins Chef Mattia Moliterni of Roscioli NYC, the iconic Roman restaurant’s New York outpost, as he makes their famous carbonara. Discover the secrets behind Roscioli’s most beloved recipe, from sourcing authentic ingredients like guanciale and Pecorino Romano, to perfecting the creamy, egg-based sauce without a drop of cream. Straight from the heart of Rome to the Big Apple, this is how carbonara is meant to be made.
Get our recipe: Pasta Carbonara With Pancetta
Get our recipe: Pasta Carbonara With Pancetta
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You’ve heard of the Chili’s Southwestern Egg Rolls, but what happens when you get a top chef to create their own version of it? Bon Appétit joins Chef Jackie Carnesi, head chef at the legendary Kellogg’s Diner in Brooklyn, as she transforms it into a New York-inspired Reuben Egg Roll, complete with homemade corned beef, sauerkraut, Swiss cheese, and crispy rye flour wrappers.