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I prefer short pasta as Carbonara, but couldn’t get Rigatoni at short notice, so went with some nice Pennoni, which has the correct ridges and texture.
Otherwise as authentic as I could make it.
Pecorino, Guanciale, Tellicherry pepper and free range eggs.
by agmanning
2 Comments
I’m italian and it looks perfect (maybe just a little bit more of guanciale). I prefer short pasta as carbonara too.
What flavor is the candle? it’s right in the dish)))