roman pastas


or “carbonara and cousins.” these are the kindred and eternal classics of the eternal city, and some of my favorite things in the world to eat. in logical sequence:

cacio e pepe: pecorino and black pepper

alla gricia: pecorino, black pepper, and guanciale/pancetta/bacon

all’amatriciana: pecorino, black pepper, guanciale/pancetta/bacon, garlic, onion, and tomato

carbonara: pecorino, black pepper, guanciale/pancetta/bacon, egg. the trick to drain the pasta into the serving bowl in order to heat it up before adding the pasta+ raw egg mixture is a good one. this is the one of the four you can get most creative with, adding sauteed vegetables like asparagus or green beans or leeks, plus peas or favas, pea shoots or herbs.



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