{"id":265826,"date":"2026-06-13T20:48:12","date_gmt":"2026-06-13T20:48:12","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ny\/265826\/"},"modified":"2026-06-13T20:48:12","modified_gmt":"2026-06-13T20:48:12","slug":"spaghetti-carbonara-is-a-classic-for-a-reason","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ny\/265826\/","title":{"rendered":"Spaghetti Carbonara Is a Classic for a Reason"},"content":{"rendered":"<p>The Best of the Week in Cooking<\/p>\n<p class=\"css-140ip4z e1me5xab0\">What we \u2014 our readers and staff members \u2014 are clicking on and cooking, and what we can\u2019t stop thinking about.<\/p>\n<p class=\"css-140ip4z e1me5xab0\">Carbonara\u2019s formula is tried and true: cured pork, rich egg yolk, Parmesan, pecorino and a few unrestrained cranks of black pepper. The hot pasta (and a dose of its starchy cooking water) emulsifies everything into a creamy, sumptuous sauce. Ian Fisher\u2019s version \u2014 up-voted over 17,000 times by readers \u2014 is a foolproof take on the classic, with clear instructions for avoiding a curdled, scrambled fate.<\/p>\n<p class=\"css-140ip4z e1me5xab0\">For the latest Pizza Interview, Tina Fey, Will Forte and Kerri Kenney-Silver, who star on \u201cThe Four Seasons,\u201d stopped by the studio kitchen to, yes, sling pizza, but also to chat about their own at-home cooking habits. \u201cI\u2019m not a natural cook by any means,\u201d Ms. Fey revealed. \u201cMy husband is a natural, great cook. So over the last 15 years, I\u2019ve slowly been gathering a handful of moves.\u201d One of those moves? Melissa Clark\u2019s <a class=\"css-yywogo\" href=\"https:\/\/cooking.nytimes.com\/recipes\/1021776-lemony-white-bean-soup-with-turkey-and-greens\" title=\"\" rel=\"nofollow noopener\" target=\"_blank\">lemony white bean soup with turkey and greens<\/a>. Good taste! <a class=\"css-yywogo\" href=\"https:\/\/cooking.nytimes.com\/article\/tina-fey-will-forte-four-seasons-pizza-interview\" title=\"\" rel=\"nofollow noopener\" target=\"_blank\">Click here<\/a> for the video transcript and <a class=\"css-yywogo\" href=\"https:\/\/www.youtube.com\/watch?v=gOhA439-e20\" title=\"\" rel=\"noopener noreferrer nofollow\" target=\"_blank\">here<\/a> for the full interview.<\/p>\n","protected":false},"excerpt":{"rendered":"The Best of the Week in Cooking What we \u2014 our readers and staff members \u2014 are clicking&hellip;\n","protected":false},"author":2,"featured_media":265827,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[26571,9,11,10,20954,27554],"class_list":["post-265826","post","type-post","status-publish","format-standard","has-post-thumbnail","category-new-york","tag-cooking-and-cookbooks","tag-new-york","tag-new-york-headlines","tag-new-york-news","tag-pasta","tag-recipes"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/posts\/265826","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/comments?post=265826"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/posts\/265826\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/media\/265827"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/media?parent=265826"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/categories?post=265826"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/tags?post=265826"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}