This is a Hungarian dish in which chicken is cooked in paprika. This dish was born on a farm and has a history of several hundred years. I ate it with garshka (homemade pasta).
Pasta or Noodle
This is a creamy pasta from Uruguay. Created by a chef who emigrated from Italy and named the dish after the singer.
This is a spring vegetable pasta developed by an artist. It’s good for kids who don’t like vegetables.
The carbonara, made from an authentic Roman recipe, was unlike anything I’ve ever had before. It’s probably because of the essential ingredient, pecorino romano. And while there are many theories about the history of carbonara, I was able to predict the history of carbonara after researching and making all of the dishes that are very similar.
Like Cacio e pepe and Carbonara, it is one of the three major pasta dishes in Rome. I made it using a local recipe.
This dish is the father of carbonara, I felt. Roman pasta is famous for Cacio e pepe, Amatriciana and Carbonara; Pasta alla gricia is Amatriciana minus the tomatoes. I was able to enjoy the local recipe.
This is the most important pasta dish that people in Rome consider to be the most important. The people of Rome will judge a restaurant as good or bad based on how good this Cacio e pepe is. It’s also the ancestor of carbonara, and if you eat this with a local recipe… you’ll understand why Italians are so obsessed with their ingredients.