Tag Archives: guanciale

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 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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Spaghetti all’amatriciana: Layers of flavor and history

Posted on January 28, 2011 by J.C. Reid

Traditional spaghetti all’amatriciana at La Conca in Amatrice, Italy The Via Salaria — the Salt Road — was one of the earliest roads built by ancient Rome to lash together its far-flung empire. The actual path of the road predated … Continue reading →

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