Italian week in Lidl came in clutch! So…

…so I made some real creamy carbonara. The ingredients could be improved next time (will buy a whole block of pecorino), but at least all the techniques were executed correctly. Allowed the pasta with guanciale to cool down for a short time after the fat was emulsified with the pasta water, and then mixed in the sauce.

I hope the Romans will approve the dish! Buon appetito!