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Tag Archives: de cecco
Building the Perfect Carbonara: The Ingredients Part 2
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 →
Posted in 29-95, Carbonara, Cooking, Favorite Dish, Favorites, Food, Houston Chronicle, International Cuisine, Italy, Print, Print Features, Travel | Tagged al dente, barilla, de cecco, dried pasta, durum wheat, fresh pasta, pasta, rustichella d'abruzzo, semolina | Leave a comment
