#roman-cuisine

#roman-cuisine

This version relies on egg yolks, finely grated Parmesan cheese, rendered pancetta fat, and starchy pasta water-nothing more. As the pancetta cooks, its savory, aromatic drippings become the backbone of the dish, while a generous amount of freshly ground black pepper keeps the richness in check. The key is timing. The eggs and cheese are whisked together off heat, then gently tossed with hot pasta until silky and emulsified, never scrambled.

In the episode, Bourdain is quickly presented with carciofi alla Romana, which translates to "Roman-style artichokes." Essentially, these are artichoke hearts braised in white wine, olive oil, and herbs until they become meltingly tender. Paired with hand-sliced prosciutto, Bourdain dives right in, and, after a few bites, he exclaims, "I love this place. I want to die here already - and I might yet."

The new Roman-inspired cocktail lounge, Bar Avoja, opens soon in Hollywood, featuring a menu by chef Evan Funke and offering authentic Italian street food and cocktails.