#2
Carbonara
Carbonara is Rome's most imitated pasta, yet authentic versions use only guanciale, egg, pecorino, and pepper—no cream, no pancetta. Over 60% of tourist-oriented restaurants in Rome cut corners by adding cream, but the classic delivers 12 grams of fat per 100 grams from guanciale's slow-rendered fat, which coats the tonnarelli without scrambling the egg.
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