Italian
Spaghetti Carbonara
Silky Roman pasta bound with egg yolks, pecorino, and crisp guanciale -- never cream.
Italian
Members recipe
Cacio e Pepe
Three ingredients and one technique: a glossy pecorino-and-pepper emulsion.
In the kitchen
Method
1
Bring a large pot of well-salted water to a rolling boil and cook the g tonnarelli until just al dente; reserve a mug of starchy water.
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