Il Giardino's Paccheri alla Carbonara Recipe | Fine Dining Lovers
Chef Nicola Canuti at Il Giardino inside the Hotel Byblos in Saint-Tropez cooks a perfect paccheri alla carbonara that pairs crisp guanciale, aged cheeses, egg
Ingredients
- Paccheri pasta: 100 g
- Guanciale: 100 g
- Egg yolks: 40 g
- Pecorino: 30 g (grated + shavings for garnish)
- Parmesan: 15 g (grated)
- Costa Rican black pepper: 2 g
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