… looking only at these ingredients? Note some ingredients are intentionally omitted to make it slightly more challenging, so you have to use process of elimination. Bonus points for correct spelling without having to look up the names.

Pasta A:

Guanciale
Pecorino
Fresh Ground Black Pepper

Pasta B:

Guanciale
Pecorino
Egg Yolks
Fresh Ground Black Pepper

Pasta C:

Guanciale
Pecorino
San Marzano tomatoes

Pasta D:

Pecorino
Fresh Ground Black Pepper

4 ...

Report Post

Posted by Trout Bandit

Baton Rouge, LA

Member since Dec 2012

15109 posts

Posted on 8/15/21 at 7:57 pm to RedStickBR

B is Carbonara. D is Cacio e Pepe. Not sure about the other 2.

0 ...

Report Post

Posted by Darla Hood

Near that place by that other place

Member since Aug 2012

14108 posts

Posted on 8/15/21 at 8:15 pm to RedStickBR

C is Amatriciana, maybe.

0 ...

Report Post

Posted by r3lay3r

EBR

Member since Oct 2016

2641 posts

Posted on 8/15/21 at 8:15 pm to RedStickBR

Saw them on the Bobby Flay & Giada in Italy show, two mentioned I remember, but the other name I don't recall.

Edit: Amaracitiana (C) & Alla Gricia (A)

This post was edited on 8/15/21 at 8:31 pm

1 ...

Report Post

Posted by RedStickBR

Member since Sep 2009

14577 posts

Posted on 8/15/21 at 8:32 pm to r3lay3r

Boom. You guys nailed it.

LINK

And, of course, there are so many differing opinions on which ingredients are acceptable. Even Italian chefs I’ve found can disagree on, for instance, whether C&P should use Pecorino alone or a Pecorino/Parm combo. And Carbonara, for me, has to use Bucatini, whereas for C&P and all’Amatriciani spaghetti is often recommended (though I’m partial to Bucatini there as well). Alla Gricia, on the other hand, is often done with rigatoni. You’ll also see Carbonara with bacon or pancetta instead of guanciale (and there’s some history with U.S. troops to back up the bacon claim).

This post was edited on 8/15/21 at 8:40 pm

0 ...

Report Post

Posted by BigDropper