Argentina boasts a vibrant culinary landscape that reflects its rich cultural heritage, influenced by indigenous traditions and waves of European immigration. When exploring Argentinian cuisine, you'll encounter a series of traditional dishes that illustrate the country's love for robust flavours and hearty ingredients.

One of the most iconic dishes is the asado, a social barbecue that brings together friends and family to enjoy a variety of meats grilled over an open flame, often accompanied by chimichurri, a tangy herb sauce. Another staple is empanadas, mouth-watering pastries filled with meat, cheese, or vegetables, perfect for a snack or a main meal.

Don’t miss out on milanesa, a breaded meat cutlet often served with mashed potatoes or salad, and locro, a hearty stew made of corn, beans, and meat, traditionally enjoyed on national holidays. For something sweet, dulce de leche, a rich caramel-like spread, is a must-try, often used in desserts like alfajores, delightful cookies filled with this creamy treat.

These dishes are just a glimpse into the diverse offerings that await, promising a gastronomic journey through Argentina’s culinary heart.

The Best Carbonara in Rome

When one thinks of Roman cuisine, it’s impossible to overlook the iconic dish of carbonara. This delectable pasta, traditionally made with eggs, cheese, guanciale, and black pepper, embodies the essence of simplicity and flavour that characterises Roman cooking. Tucked away in the charming streets of Trastevere and Testaccio, countless trattorias boast their own version of this beloved dish. Locals and tourists alike flock to establishments like Da Enzo al 29 and Roscioli, where the carbonara is creamy without the use of cream, showcasing the rich, salty notes of the guanciale. The secret lies in the careful emulsification of the sauce, which clings to the pasta in a perfect union of flavours.

Easy Carbonara Recipe

Ingredients:

• 400g spaghetti
• 150g guanciale (or pancetta if unavailable), diced
• 3 large eggs
• 100g Pecorino Romano cheese, grated
• Freshly cracked black pepper
• Salt (for pasta water)

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of the pasta water before draining the pasta.

2. Fry the Guanciale: Meanwhile, heat a frying pan over medium heat. Add the diced guanciale and cook until crispy, around 5–7 minutes. Remove from heat, but keep warm.

3. Prepare the Sauce: In a bowl, whisk together the eggs, grated Pecorino cheese, and a generous amount of black pepper until well combined.

4. Combine the Ingredients: Once the spaghetti is cooked and drained, quickly toss it in the pan with the guanciale. Remove from heat and then pour the egg mixture over the hot pasta, tossing rapidly to create a creamy sauce. If the sauce is too thick, add a little reserved pasta water until you reach the desired consistency.

5. Serve: Plate the carbonara immediately, finishing with extra Pecorino and a sprinkle of black pepper. Enjoy a taste of Rome right at your table!

With this quick and easy recipe, you can capture the spirit of Rome in your own kitchen, enjoying a meal that is both heartwarming and utterly satisfying.