“Situated about halfway down the boot, Rome lies at the meeting point of the fresh, sometimes eggy pasta culture of Italy’s north, and the dried flour-and-water pasta of the south”
Another variation on the guanciale and pecorino theme, this time with egg, carbonara may be the best-known and best-travelled of the classic “Roman four”: gricia, amatriciana, carbonara, and cacio e pepe. Carbonara’s origins are obscure, but often attributed to the charcoal makers of northern Lazio; there are also stories about American G.I.s looking to sate their homesick longing for eggs and bacon.
There are several dishes in the Roman repertoire where meat braised in tomato sauce provides two courses: The braising liquid becomes a rich sauce for a pasta. The pinnacle of these tender, meaty preparations isoxtail served either simply, with just tomato and celery, or with the addition of raisins, pine nuts, and spices.
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