Roscioli's carbonara (Carbonara di Roscioli) from Rome: Centuries in an Italian Kitchen / Recipes from Rome (page 132) by Katie Caldesi and Giancarlo Caldesi

  • pecorino Romano cheese
  • spaghetti pasta
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute unsmoked pancetta or streaky bacon for guanciale, Sichuan or black pepper for Sarawak pepper, and Parmigiano Reggiano for Pecorino Romano.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute unsmoked pancetta or streaky bacon for guanciale, Sichuan or black pepper for Sarawak pepper, and Parmigiano Reggiano for Pecorino Romano.

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