Cheesy egg pasta:
- bacon lardons
- 3 yolks
- 1 egg
- Parmesan
Just moved to the English countryside, can’t find sheep cheese despite being surrounded by sheep. Cant find guanciale or pancetta as of yet.
Lost my microplane in the move.
But what’s bothering me most is my terrible run of form with rigatoni, I’ve been buying the best brands available but at least one fifth crack, split or chip when boiling, even well before al dente. Maybe the last three times.
What am I doing wrong? Water too hot? Start from cold water? Could it be the age of the pasta?
by gnome_chumsky
1 Comment
de cecco is sold downstairs for me so I can try that out for you.
can you get garofalo? rummo?