Discovered the secret to great carbonara 📖💡🍝... Aside from what we already know, which is that authentic carbonara does not use cream or milk but just egg, the other 3 main ingredients make a huge difference pala! First, the pasta. At Trattoria Tonnarello in Trastevere, they go full blast authentic by also using the pasta made in Rome mismo that their resto is named after - Tonnarello (the pasta in the pic, which they make themselves). Although I’ve also had great sciavatelli carbonara at Trattoria Antonio near the Pantheon and travel expert @tracieanglodizon recommends Perilli for rigatoni carbonara and Trattoria Al Moro for spaghetti carbonara. (DM me pls for other carbonara recos in Rome? ☺️🙏🏼 #obsessed ) ... Then the cheese is ideally Pecorino 🧀 ... And finally - and I think this makes the biggest difference - they don’t just use bacon. Authentic carbonara uses guanciale (jowl cheek). At Tonnarello, they use what they say is the best guanciale, which is called Norcia or guanciale di norcia 🐷 So there you go - authentic carbonara 👍🏼👍🏼 Anybody know where we can get this Guanciale di Norcia in Manila? Let me know pls so we can recreate this amazing carbonara!! 🤩 .
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