When I go to Italy, you are always exposed to a variety of pasta dishes that leave you craving for more. Each one encompassing it’s own vey unique taste created with love and tradition.
One of the most traditional pastas’ is La Carbonara, with its simple ingredients: guanciale, egg, pecorino cheese, and black pepper. But the secret to a great Italian plate of Carbonara is in how you mix the ingredients together. You want to make sure that the eggs don’t scramble when you pour it onto the pasta, but leave a creamy texture along with the pecorino cheese.
Check out one of my favorite Italian cooking sites, Giallo Zafferano, with a vast selection of traditional Italian recipes. The one for Carbonara is simple but a traditional Roman recipe. However, the one I made at home is with whole wheat pasta since I wanted to feel less guilty… 😉 You can choose the type of pasta that you love the most for this plate.
Sara Dal Monte
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