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Recipe List

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My Recipe Collection

Pasta Carbonara5.0
Risotto Milanese4.8
Chicken Tikka Masala4.5
Pad Thai4.6
Beef Tacos4.6
Spaghetti Bolognese4.7
Ramen Tonkotsu4.8
Moussaka4.6
Paella Valenciana4.8
Souvlaki4.8
Tom Yum Soup4.3
Bibimbap5.0
Beef Pho4.6
Shakshuka4.6
Falafel Wrap4.3
Miso Ramen4.7
Greek Salad4.3
Caprese Salad4.4
Ceasar Salad4.8
Nicoise Salad4.5

Recipe Instructions

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Pasta Carbonara — Method

1

Bring a large pot of salted water to a boil.

2

While water heats, dice the guanciale into small lardons.

3

Render the guanciale in a cold pan over medium heat until crispy.

4

In a bowl, whisk together egg yolks and grated Pecorino Romano.

5

Season the egg mixture with black pepper — be generous.

6

Cook the spaghetti until al dente — save 1 cup of pasta water.

7

Remove guanciale from heat, let the pan cool slightly.

8

Add pasta to the guanciale pan, toss to coat in the fat.

9

Off the heat, pour in the egg mixture and toss rapidly.

10

Add pasta water a splash at a time to loosen the sauce.

11

The sauce should be creamy, glossy, and coat every strand.

12

Serve immediately with extra Pecorino and cracked pepper.

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