Category Archives: Carbonara

Writing related to the Italian pasta dish known as spaghetti alla carbonara.

Building the Perfect Carbonara: The Recipe

Posted on October 4, 2011 by J.C. Reid

Egg, cheese, pepper Spaghetti alla Carbonara by J.C. Reid Serves: 1 main portion (secondi), 2 smaller portions (primi) Prep time: 10 min Cook time: 15 min Ingredients 4 ounces dried spaghetti pasta Rustichella d’Abruzzo, Central Market 2 ounces guanciale, diced … Continue reading →

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Building the Perfect Carbonara: The Ingredients Part 2

Posted on October 4, 2011 by J.C. Reid

Fresh pasta In our last post, we considered two of the most important ingredients of pasta alla carbonara: the cheese and the cured meat. A third ingredient, pasta, is one of the world’s most prevalent foods. It’s readily available in … Continue reading →

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Building the Perfect Carbonara: The Ingredients Part 1

Posted on October 4, 2011 by J.C. Reid

Guanciale If there’s anything more controversial than the origins of the dish known as pasta alla carbonara, it’s the selection of ingredients that go into it. In the first part of this series, I talked about the history of carbonara … Continue reading →

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Building the Perfect Carbonara: A Roman Puzzle

Posted on October 4, 2011 by J.C. Reid

A Roman Puzzle A recipe is a funny thing. Often you’ll follow the instructions exactly and the dish still turns out poorly. It’s like something’s been left out, or gets lost in the translation, and you have to read between … Continue reading →

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