איך איטלקים מכינים קרבנרה קרמית ללא שמנת

מצרכים

• 400g Spaghetti or Rigatoni
• 200g Guanciale (or Pancetta)
• 4 Large Egg Yolks + 1 Whole Egg
• 100g Pecorino Romano (finely grated)
• Freshly cracked black pepper (to taste)
• Reserved pasta cooking water
• 1. Always mix the eggs and cheese off the direct heat to avoid curdling.
• 2. Slowly whisk in warm pasta water to temper the egg mixture before tossing.
• 3. Use freshly grated Pecorino Romano for the smoothest melt.