Add 12 ounces dried spaghetti, 4 1/2 cups water, and 1/4 teaspoon kosher salt. Bring to a boil over medium-high heat.

The pasta water secret makes all the difference here – reserve a cup before draining your linguine. When you whisk a splash ...

It’s been about 25 years since pasta with vodka sauce started showing up on restaurant menus, but it hasn’t gotten old to me.

Transform classic pesto by adding creamy avocado for an extra richness. Blend ripe avocados with fresh basil leaves, garlic ...

Making fresh pasta is relatively easy, and it’s a real snap if you have a standing mixer and a pasta roller. You can use ...

Few Brooklyn spots fully deliver a perfect bowl of cacio e pepe, despite the dish’s popularity in recent years. But on a ...