Katie Parla
Rome-based food writer and historian. Author of Tasting Rome.
Speaks to 2 threads
Cited in 2 places
- Carbonara/ Commentary
“Pasta is tossed with egg yolk (and sometimes albumen), pecorino cheese, guanciale and black pepper.”
A Tale of Three Carbonaras — katieparla.com (2011) - Carbonara/ Argument
“Carbonara is a Roman dish; the sharp, salty sheep's-milk cheese is the authentic and traditional choice. Katie Parla's published descriptions and the Roman recipes she documents in Tasting Rome (Clarkson Potter, 2016) treat Pecorino Romano as the cheese of the dish.”
The Cheese Question — argued for "Pure Pecorino"