What is Carbonara?
It’s an Italian pasta and belong too Rome made with egg, cheese pepper and guanciale. It’s origin dish from Appenine mountains of the Abruzzo by woodcutters who made charcoal for fuel while they cook the dish a hardwood charcoal fire and use spaghetti for ease to toss with the eggs and cheese.
What you need to cook:
- 200g guanciale or bacon.
- 80g grated Parmigiano or Pecorino.
- 2 whole eggs and 1 yolk.
- 360g spaghetti.
- Olive Oil.
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