@johnnyomalley: thank you. I have an iPhone but I dont think I will have access to internet while I am out. I will look it up while still here in the USA though.

A friend posted this on my timeline today..made me immediately want to jump on a plane to Rome. Katie Parla whose app is referenced above wrote it (from April 2015 so fairly current).

http://www.bonappetit.com/restaurant...ocial_facebook

Someone's been spying in my kitchen:

<i> Pipero al Rex: Spaghetti alla carbonara .... Monosilo’s secret to an exceptional carbonara is, not surprisingly, his technique. He warms a mixture of egg yolks, Parmigiano Reggiano, Pecorino Romano, and black pepper in a bain-marie, then adds the pasta off the heat, and tosses vigorously with crispy cubes of guanciale and some (not all!) of its rendered fat. </i>

That's my secret technique, and I invented it myself when Monosilo was still eating la pappa! I use all of the rendered fat, but I don't use an excessive amount of guanciale, so it's not too fatty. The warming of the egg and parmigiano in a bain-marie is the real innovation though. The egg and parmigiano blend into a very creamy amalgam. You just have to watch it very carefully that the egg doesn't actually begin to congeal. I think the result is much superior to using the egg raw. People say the heat of the pasta cooks it, but in my opinion, it's too runny, and the parmigiano isn't well blended with the egg.

I agree with Kristina. Armando al Pantheon – lovely traditional Italian restaurant. Really excellent food at amazingly reasonable prices. I have a special place in my heart for this restaurant.