Pasta carbonara | Alessandro and Pierluigi Roscioli | Chef Recipes | Reporter Gourmet S.r.l.
Pasta carbonara | Alessandro and Pierluigi Roscioli
Ingredients
- 120g guanciale
- 180g Benedetto Cavalieri Spaghettoni
- 1 whole egg + 1 yolk
- 105g Pecorino Romano cheese
- 20g Parmigiano Reggiano
- vacche rosse 24 months
- Coarse salt
- 10g freshly ground black pepper
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