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Or maybe better to cook a proper carbonara pasta with only guanciale (pork cheek), pecorino cheese and eggs. It ain’t cheap, but I can assure you that it’s wort
by tigershark 7y ago
Or maybe better to cook a proper carbonara pasta with only guanciale (pork cheek), pecorino cheese and eggs.
It ain’t cheap, but I can assure you that it’s worth every penny when done properly.
- logfromblammo 7y agoI imagine "it ain't cheap" does not score well by the g protein/$ metric.
- asveikau 7y ago+1 for carbonara. With current anti-carb fads a lot of people have a kneejerk reaction against pasta. But good pasta dishes in modest portion sizes, often staying close to the Italian style recipes, have been good to me. Also alla gricia or all'amatricana.