Aussie here, first time making Carbonara.. tried to keep it as authentic as I could, used guanciale and pecorino, 400g of spaghettoni and 4 eggs with the pecorino, plenty of pasta water salt and cracked black pepper.
Potential_Froyo_395
This sub has basically been r/carbonara the last few weeks and I am in full support of that, beautiful OP!
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Aussie here, first time making Carbonara.. tried to keep it as authentic as I could, used guanciale and pecorino, 400g of spaghettoni and 4 eggs with the pecorino, plenty of pasta water salt and cracked black pepper.
This sub has basically been r/carbonara the last few weeks and I am in full support of that, beautiful OP!
Should I be using whole eggs or just the yolks?