Carbonara

I cannot think about Carbonara without thinking about my father. He left most of the cooking to my mother. In fact, he only made two dishes, but, when he did, he acted as though he was a master chef. One was an open faced, rustic bread bruschetta with guanciale and vinegar (excellent by the way);…

The Five Roman Mother Sauces: Part II

In my previous post, The Five Roman Mother Sauces: Part I, I introduced Gricia . Today I will be discussing the next three sauces on the list: Spaghetti Aglio Olio e Peperoncino, Burro e Parmigiano, and Cacio e Pepe. These three mother sauces are similar because each calls for few ingredients, which are staples of…

Gricia’s Beautiful Daughter-Amatriciana

As previously discussed, Gricia is the ancestor of Amatriciana, one of the most famous pasta dishes in the world.  Although I did not include Amatriciana (pronounced Matriciana by Romans) on my list of Roman mother sauces, I feel a sense of obligation to write a few lines about the dish and give you my personal…