Mastering Classic Carbonara

A traditional pasta recipe from Fiola chef Fabio Trabocchi

Mastering Classic Carbonara
Making good carbonara relies on sourcing top-quality Parmigiano-Reggiano and Pecorino Romano. (Fabio Trabocchi Restaurants)
From the Sep 30, 2021, issue

Chef Fabio Trabocchi, owner and chef of Washington D.C.’s Fiola, which has received Wine Spectator’s Grand Award since 2019, lets high-quality ingredients shine on his menus. Get his recipe for traditional, Roman-style carbonara featuring top-notch Parmigiano-Reggiano and Pecorino Romano cheeses and guanciale, plus tips on where to get the ingredients.

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