Adding to the list of things I love about Rome is that you can get great Carbonara at almost every (non-tourist trap) restaurant. Last night we went to Abruzzi for dinner. We've decided that rigatoni is really the best vehicle for the carbonara sauce. This version had crispy pancetta and was creamily, eggy. Maybe the eggs are just better here? (The organic ones at the market have yolks that bear no resemblance to even organic eggs at home!) Whatever, it was a great, satisfying meal. Again.
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