Carbonara from a centuries-old trattoria
BBCCarbonara from a centuries-old trattoria The partenity of an iconic Roman pasta is being challenged Perilli a Testaccio has been a go-to neighbourhood spot for Roman dishes for more than 100 years, and its traditional Carbonara has stood the test of time. According to restaurant owner, Maurizio Perilli, the dish is made with simple ingredients that must be of the highest quality, including "good guanciale, good pasta and always delicious hen eggs". And to cook the guanciale correctly, he says you'll need a cast iron pan and enough cooking time to render out the fat and to make the meat not just browned, but also "crunchy". WATCH: How to make Perilli's carbonara Ingredients 70-80g guanciale, cut into small pieces 100-120g pasta 1 egg pinch of black pepper pecorino, grated parmesan, grated Method Step 1 Heat a cast-iron frying pan, first on high heat and then turn it down a bit.
History of this topic
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