Traditionally, the four pastas of Rome are carbonara, cacio e pepe, alla gricia , and amatriciana . You get alla gricia from a cacio e pepe by adding guanciale (pork jowl), and adding egg on top of that gives you carbonara . My question is: if you were to make pasta involving cheese, pepper, eggs and pasta water, but no guanciale , what would that pasta be called? Is there a "proper" name for it? Or would you just say "carbonara without...
Originally asked by John Doe on Stack Exchange (cooking) (CC BY-SA 4.0).
