Best Food of Rome

So what’s in a true Roman Carbonara today? Raw eggs, Pecorino Romano and Parmigiano Reggiano cheese, and guanciale (Italian cured pork cheek). Pancetta (cured pork belly) is also acceptable, though I prefer the guanciale version. While you’ll find a variety of kinds of pasta smothered with carbonara sauce, I think thick rigatoni al dente is the perfect partner in crime.


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16 june



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