We are still in lockdown here in Downtown Toronto, so we thought we would mix things up by doing an American vs. Canadian snacks taste test via FaceTime with some of Taryn’s family!
We also do a virtual Italian cooking class and do some much-needed organizing. We hope you enjoy this week’s vlog! Be sure to go follow Alfie on Instagram @alfiethebigearborder!
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RIGATONI ALLA CARBONARA RECIPE:
1 lb. Pasta, (Rigatoni)
2 tbsp. Extra Virgin Olive Oil
1/2 lb. Guanciale, Diced
2 Large Eggs (at room temperature)
1 cup Pecorino Romano (freshly-grated)
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