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The amount of eggs used also vary, but the intended result is a creamy sauce from mild heating. [8] Some preparations have more sauce and therefore use tubular pasta, such as penne, which is better suited to holding sauce. [8] [34] Cream is not used in most Italian recipes, [35] [36] with some notable exceptions from the 20th century.
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Guanciale may be cut and eaten directly in small portions, but is often used as an ingredient in pasta dishes [4] such as spaghetti alla carbonara and sauces such as sugo all'amatriciana. [6] It is a specialty of central Italy, particularly Umbria and Lazio.
Its distinctive aromatic and pleasantly sharp, very salty flavour led to it being preferred for some Italian pasta dishes with highly flavoured sauces, especially those of Roman and Lazio origin, such as bucatini all'amatriciana, spaghetti alla carbonara, pasta alla gricia, [8] and spaghetti alla cacio e pepe (of which it is a main ingredient).
2. Pizza Napoletana e Romana. Besides pasta, pizza has to be the second most popular Italian food. But the pizza in Italy is very different from American pizza.
Clockwise from top left; some of the most popular Italian foods: Neapolitan pizza, carbonara, espresso, and gelato. Italian cuisine is a Mediterranean cuisine [1] consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times, and later spread around the world together with waves of Italian diaspora.
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