Jul 19, 2012

Spaghetti alla Carbonara
Share

For 4 people you’ll need (approximately…as always, to taste is a better guide)

  • 150 grams of guanciale which is the cured cheek of a pig. It’s not so easy to find outside of Italy, so you can substitute pancetta or cured (not smoked!) bacon.
  • 100 grams finely grated aged pecorino cheese. If you can’t find it, use the best quality parmigiano or mix it with pecorino Romano which is very salty.
  • 4 freshest organic eggs.
  • 400 grams spaghetti (the rule of thumb is 100 grams per serving)
  • Black pepper, freshly ground
  • Best quality olive oil.

See on lifeintheitalianhills.com

Enhanced by Zemanta

Tags: , , , , , , ,

Mariano Pallottini

I am what I do: Curation, Social Media Marketing, Triathlon, Travelling, Real Estate.
I am passionate about Le Marche Region in Italy, follow me to discover it.
0

Content Curator

Mariano Pallottini

I am what I do: Curation, Social Media Marketing, Triathlon, Travelling, Real Estate. I am passionate about Le Marche Region in Italy, follow me to discover it.

More Curations by Mariano