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fix typo, plus guanciale is not bacon
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FuzzyChef
FuzzyChef
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Is there an official name for the pasta inbetweenin between carbonara and cacio e pepe?

Traditionally, the four pastas of Rome are carbonara, cacio e pepe, alla gricia, and amatriciana.

You get alla gricia from a cacio e pepe by adding guanciale bacon(pork jowl), and adding egg on top of that gives you carbonara.

My question is: if you were to make pasta involving cheese, pepper, eggs and pasta water, but no guanciale, what would that pasta be called? Is there a "proper" name for it? Or would you just say "carbonara without baconguanciale/cacio e pepe with eggs"?

Is there an official name for the pasta inbetween carbonara and cacio e pepe?

Traditionally, the four pastas of Rome are carbonara, cacio e pepe, alla gricia, and amatriciana.

You get alla gricia from a cacio e pepe by adding guanciale bacon, and adding egg on top of that gives you carbonara.

My question is: if you were to make pasta involving cheese, pepper, eggs and pasta water, but no guanciale, what would that pasta be called? Is there a "proper" name for it? Or would you just say "carbonara without bacon/cacio e pepe with eggs"?

Is there an official name for the pasta in between carbonara and cacio e pepe?

Traditionally, the four pastas of Rome are carbonara, cacio e pepe, alla gricia, and amatriciana.

You get alla gricia from a cacio e pepe by adding guanciale (pork jowl), and adding egg on top of that gives you carbonara.

My question is: if you were to make pasta involving cheese, pepper, eggs and pasta water, but no guanciale, what would that pasta be called? Is there a "proper" name for it? Or would you just say "carbonara without guanciale/cacio e pepe with eggs"?

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John Doe
John Doe
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Is there an official name for the pasta inbetween carbonara and cacio e pepe?

Traditionally, the four pastas of Rome are carbonara, cacio e pepe, alla gricia, and amatriciana.

You get alla gricia from a cacio e pepe by adding guanciale bacon, and adding egg on top of that gives you carbonara.

My question is: if you were to make pasta involving cheese, pepper, eggs and pasta water, but no guanciale, what would that pasta be called? Is there a "proper" name for it? Or would you just say "carbonara without bacon/cacio e pepe with eggs"?