Pasta carbonara | Alessandro and Pierluigi Roscioli | Chef Recipes | Reporter Gourmet S.r.l.
Pasta carbonara | Alessandro and Pierluigi Roscioli
Keywords
- |
- Roscioli
- Carbonara
- Pierluigi
- Alessandro
- Pasta carbonara | Alessandro and Pierluigi Roscioli
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Ingredients
- 120g guanciale
- 180g of 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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