Tag Archives: pecorino romano cheese

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 →

Posted in 29-95, Carbonara, Cooking, Favorite Dish, Favorites, Food, Houston Chronicle, International Cuisine, Italy, Print, Print Features, Recipe, Travel | Tagged carbonara, eggs, guanciale, olive oil, pasta, pecorino romano cheese, pepper, recipe, spaghetti alla carbonara | 9 Comments

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 | Tagged Barbagia, carbonara, guanciale, la quercia, latium, lazio, Monti Sibillini, norcia, norcineria, norcini, pancetta, parmigiano-reggiano, pasta, pecorino romano cheese, salumi, sardinia, spaghetti alla carbonara | Leave a comment