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5
out of 5
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It is tasty...,
July 9, 2008
By nacheroo
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"But it's not universal -- it's a dish that's Roman in origin, and though you'll now find it on the menu in truckstops, pizzerie that also serve pasta, and tourist eateries everywhere, you won't find it in local restaurants outside of the greater Roman area, nor will people elsewhere make it at home unless they're feeling "like something different." When I make it I omit the cream (adding a couple of extra egg whites instead), and if I have it use guanciale, cured pork jowl."
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25 of 40 people found this review helpful.
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