Tag Archives: Barbagia

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 →

Posted in 29-95, Carbonara, Cooking, Favorite Dish, Favorites, Food, Houston Chronicle, International Cuisine, Italy, Print, Print Features, Travel
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