Authentic Roman Carbonara: The Recipe We Teach in Our Rome Kitchen
The carbonara we teach in Rome: one slice of guanciale for two, one yolk per person plus one egg for the pan, a handful of pecorino, pepper. Eggs off the heat.
Guanciale: recipes and guides
2 articles about Guanciale from our Rome cooking school: recipes, doses and the classes where we teach them.
Articles
Authentic Amatriciana Recipe: The Amatrice Method We Cook in Rome
The amatriciana we teach in Rome: one slice of guanciale for two, tomato sauce in its fat for twenty minutes, lid on, a handful of pecorino, pepper. No onion.