|
Im a purist when it comes to carbonara. I absolutely love it. In trips to Italy I was convinced by locals that this is as close to the original. Yep. What miners ate at the coal mines. And no cream for me.
Fresh pasta
Guanciale
Plenty of olive oil
Raw eggs(organic, pasteurized)
garlic.
Parmigiano-Reggiano
__________________
RSA Pinky Helga Turtle
Carrera Luigi CDtdi
|