Bigoli, Gaunciale, Pecorino Romano and Pepper.
Pasta cooked al dente and finished in the pan with a ladle of pasta water to get a nice emulsion before adding the egg yolk, Pecorino, pepper and the rendered fat from Gaunciale.
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by Clean_Ground_1389
3 Comments
I would suggest smaller dice for the guanciale so you can make it crispy but of course you decide.
It is not common to make bigoli alla carbonara because bigoli are from Veneto while carbonara is from Rome, but the result looks very appetising.
Secondo me sono belli e credo anche molto buoni.
Bravo/a