3

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"?

Improve this question
1
  • We actually make this occasionally in my family and call it "pasta non carborundum", which is a weird mock-Latin joke. Nobody else calls it that, though. It's pretty good, but add some chopped sun-dried tomatoes for texture/flavor contrast.
    – FuzzyChef
    Commented Nov 23, 2023 at 5:32

1 Answer 1

Reset to default
6

From a quick google search, it seems to be named "cacio e uova", uova in Italian means eggs.

If you can read italian this giallo zafferano recipe might help https://ricette.giallozafferano.it/Pasta-cacio-e-ova.html

Here in Italy some people including my family put cream instead of eggs so if you were to give it a name it would probably be called "cacio e crema" but personally I would just stick to the conventional recipes.

Improve this answer
0

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.