This is the Untold Italy travel podcast. You're listening to episode number 182.

Ciao at all and benvenuti to Untold Italy, the travel podcast where you go to the towns

and villages, mountains and lakes, hills and coastlines of Bella Italia.

Each week your host, Katie Clark, takes you on a journey in search of magical landscapes, history, culture, wine, gelato, and of course, a whole lot of pasta.

If you're dreaming of Italy and planning future adventures there,

you've come to the right place.

Juanjano, everyone, still dreaming of Roman pasta? I hope so. Today we're going to continue our discussion

about Carbonara, Grisha and Kachua Pepe from last week's episode featuring Nazim Becalty from

Full Belly Tours. So if you haven't listened to that one yet, go ahead and catch up with episode

181. On it, Nazim insisted that we talked about

the ingredients of Roman pasta and I'm so glad that we did. After all, they are the foundations of

these simple but oh so delicious recipes. Today we're learning about how to make these dishes

the Roman way and where you can go to try the very best versions of them in Rome.

So let's jump right back in.

All right, let's go back to Rome.

So we've done the Carbonara.

I don't care.

The stories are good.

I mean, we can choose the one we like, right?

Yes, absolutely.

But the most important thing is how to make it properly. Okay,

so the carbonella is possibly the trickest one to achieve because eggs cook at a very low temperature.

...