Massimo Bianchi’s spaghetti carbonara | Life on the Pass
Carbonara is a traditional pasta dish from Rome. Some sources date it as far back as ancient Rome, while others say it was a post-WWII invention.
Ingredients
- 50 ml extra-virgin olive oil
- 200 gm guanciale (see note), finely chopped
- 6 egg yolks
- 3 eggwhites
- 25 gm finely grated parmesan (1/3 cup)
- 25 gm finely grated Pecorino (1/3 cup)
- 500 gm spaghetti
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