Pasta Carbonara

When Chefs Andrew Ticer and Michael Hudman of Hog & Hominy were in Rome, they were on a search for the secret to the best carbonara. It turns out there are a few secrets, and all of them are crucial to its success: First, you need good guanciale (cured hog jowl). They make their own, or you can order a really good guanciale from Chris Cosentino's salumeria, Boccalone, in San Francisco. Next, you need good-quality eggs, ideally from a local farmer. You also need authentic Parmigiano-Reggiano cheese and freshly cracked pepper. Fight the urge to use cream. Finally, remember that carbonara waits for no one. When it's done, it needs to be eaten. Don't worry if it takes a few tries to get it right. It's worth it.
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