The perfect Carbonara by Chef Luciano Monosilio! From your kitchen to digital art.
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00:00 – INTRODUCTION
00:09 – JOWL BACON CUTTING
00:57– JOWL BACON BROWNING
01:16 – PASTA COOKING
01:44 – CHEESE AND YOLK CREAM
03:00 – PASTA DRESSING
03:24 – FINAL PRESENTATION
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★ INGREDIENTS AND RECIPE: https://ricette.giallozafferano.it/Ca...
★INGREDIENTS
Spaghettoni ¾ lb (320 g)
Guanciale (jowl bacon, cured for 3-4 months) ½ lb (200 g)
Yolks (medium eggs) 4
Grated Grana Padano cheese ¼ cup (30 g)
Grated Pecorino Romano cheese 3 tbsp (20 g)
Black peppercorns (freshly ground) 3 tbsp (20 g)
GARNISH
Grated Pecorino Romano cheese 3 tbsp (20 g)
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