A few years ago

[Old Crank]

A friend said I should have expected a cream sauce with spaghetti carbonara at a place like this.
Later I went to Rome for a few days and had the dish at a small place. What a difference.
Dinner tonight was spaghetti carbonara that is largely true to its origins. No cream involved.
Just spec, egg, grana pandano, and ground black pepper at the end. The eggs are cooked byt he hot spaghetti and with the chese make a silky sauce.
My wife says this one reminded her of the Roman version.
I'll take that as a win.
One day I will try it with the Italian guanciali spec.