"Spaghetti alla Carbonara con Piselli" or "Spaghetti Carbonara with Peas" .. This classic "Roman" dish is one of my absolute favorite Central Italian dishes.
This super rich pasta features Extra Virgin Olive Oil, Eggs, Pecorino Romano or Parmigiano-Reggiano Cheese, Guanciale (cured pork jowl or cheek), Black Pepper and of course .. fresh spring Peas.
The trick is to mix the eggs and cheese together, then fold the slightly cooled guanciale and egg mixture without scrambling the eggs. The risk is well worth the effort.
Mangia Mangia!
For more .. facebook.com/BaldFoodie
No comments:
Post a Comment