How to Make the Perfect Carbonara According to Arcangelo Dandini: The Best Recipe | Chef Recipes | R
A precise guanciale’s cut, pasta cooked al dente, and a sprinkle of pecorino for the most delicious carbonara. Discover all of Arcangelo Dandini's secrets!
Keywords
- Carbonara
- Arcangelo
- Al
- Cut
- Dente
- Cooked
- Precise
- Secrets
- Sprinkle
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Cooking tools:
- Cast iron skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Stove
- Colander
- Spoon
- Measuring spoon
- Plate
Ingredients
- 400 g of pennoni or rigatoni
- 4 egg yolks from Livornese hens
- 100 g of 8-month-aged pecorino cheese
- 80 g of guanciale
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