Traditional Carbonara. Yes, I pronounced guanciale wrong 🤓 Here is the recipe - Ingredients - 400g (14.1oz) - Spaghetti 4 - Large Free Range Egg Yolks 45g (1.6oz) - Pecorino Romano Cheese, Freshly Grated (Substitute for Parmigiano Reggiano) 250g (8.8oz) - Guanciale (Substitute for Pancetta or Bacon) Black Pepper To Taste Method - Bring a pot of salted water to a boil and cook the pasta 1 minute less than the instructions. Add the egg yolks and Pecorino Romano cheese to a mixing bowl and whisk t
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NONNA’s authentic Carbonara pasta! 🧀🥓 - - 🖤INGREDIENTS 🖤 Serves *4-5* 500 grams of rigatoni pasta 500 grams of Guanciale (pancetta as substitute) 1/2 cup of Parmesan & 1/2 cup of Pecorino 3 eggs 4 egg yolks Cracked pepper 3/4 cups pasta water 🧀🥓DIRECTIONS🥓🧀 1. Add salted water to a pot & boil. 2. Cut up your Guanciale into cube like pieces. 3. Pan fry the guanciale in its own fat and set aside to cool down. 4. In a bowl add you 3 eggs, 4 egg yolks, Parmesan & pecorino cheese and hand whi
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Home Cooking Sessions: Carbonara. Revisiting the Roman classic. Just a handful of ingredients. Full recipe below 👇🏽😍 - 1. Start by dicing 200g of guanciale in to small pieces or cubes. If you can’t find this, just use pancetta. 2. Throw into a cold pan and bring to med-high. Allow the guanciale fat to render and for everything to start sizzling. Remove once golden and crisp ~7-10 mins 3. Strain some of this fat and set aside 4. Grate up 40g each of parmigiano reggiano and pecorino Romano - us
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