Uovo is a fast-pasta concept that actually works, Jonathan Gold admits
(LA Times Food)

Sometimes I think that the closest thing I have to a hobby is making spaghetti all´Amatriciana, the queen of the Roman repertoire, a dish that has inspired me to sneak in cured pig cheek from Norcia, bottled tomatoes from the slopes of Vesuvius, pecorino from Pienza and onions from Alife. The list...