There are countless regional variations on Pasta alla Carreterria; this is how it’s done in Rome. Recipe below.

WHEN IT COMES TO COOKBOOKS, I AM LOOKING FOR TWO THINGS: an interesting read, and one good, enduring recipe. I don’t expect a cookbook to be jam-packed with dozens of recipes I will be able to use forever and ever. If I can get one useful dish from a cookbook, that makes it worthwhile, and if it is also fun to read, then it’s totally paid for itself. Continue reading “Named for delivery people, this dish truly delivers: Pasta alla Carreterria”