Roman Jewish Carbonara — Jewish Food Society
Photographer: Armando Rafael. Food Stylist: Rebecca Jurkevich. Prop Stylist: Vanessa Vazquez.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 small yellow onion, minced
- 16 oz. tonnarelli egg pasta or egg spaghetti
- 5 eggs
- 5 oz. dried beef, such as bresaola, sliced into small, lardon-like pieces
- Salt and pepper, to season
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