A Tale of Three Carbonaras

March 26th, 2011|Categories: Gastronomic Traditions, Pork, Restaurants, Restaurants in Rome, Rome & Lazio|Tags: , , |10 Comments

Spaghettoni abruzzesi alla carbonara, Roscioli I’ve been talking about carbonara a lot lately. It has come up in conversation no fewer than six times today with friends, family and clients. I’ve always been a fan of this dish in which pasta is tossed with egg yolk (and sometimes albumen), pecorino cheese, guanciale and black pepper, [...]