Luciano-style recipe with an accent on pepper. 70/30 Pecorino to Parm, Partanna EVOO, imported guanciale, Canadian free range egg yokes, Tellicherry Peppercorn, and pasta pappardelle boiled from the dry formby CharmingAwareness545 Homemade Dish - From ScratchPastaWrite A CommentYou must be logged in to post a comment.
