Semola fresh pappardelle, pecorino romano, guanciale, freshly ground black pepper, yolks only.
I know some people swear by not using egg pasta for Carbonara with the reasoning that it becomes too “eggy”. I circumvent that by lowering a bit the content of eggs in the sauce and upping the cheese.
by amarelo-manga
6 Comments
Looks pretty good, I generally wouldn’t use pappardelle for carbonara, but kudos on being one of the only posts I have seen referencing pappardelle and it actually being pappardelle 👍
Looks good
Interesting but to be honest, would not use pappardelle for carbonara
Look more like lasagna sheets than pappardelle
drooling please send me a dish of this 😭
Looks super smart, if unconventional