Left at the Fork

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Category: Rome

Carbonara is a Roman specialty. Versions in the US often use cream, and more, but the original Roman version consists of eggs, cheese, and guanciale or pancetta. This one apparently uses yolks only. Just look at that color! It's a sticky, eggy, rich cheesy pasta generously laced with pork nuggets.

Da Sergio, Rome Italy

May 7, 2015 / / 0 Comments

REVIEW

Cacio e pepe is another Roman pasta favorite. It's made with pecorino and black pepper but, again, no cream or butter. Moisture comes from some pasta cooking water and perhaps a little olive oil. This is a perfect example of how simple combinations of good ingredients can make Roman dishes so transcendently satisfying.

Cacio e pepe is another Roman pasta favorite. It’s made with pecorino and black pepper but, again, no cream or butter. Moisture comes from some pasta cooking water and perhaps a little olive oil. This is a perfect example of how simple combinations of good ingredients can make Roman dishes so transcendently satisfying.

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