La vera carbonara Maremma buhaiola by @federicofusca

20 min

4 servings

🍝

400 g

Mezzemaniche

🥚

8

Egg yolks

🧀

Pecorino romano

⚫

Black pepper

🥓

250 g

Seasoned guanciale

🧂

Salt

  1. Cook

    Cook pasta in salted water

  2. Mix
    • Egg yolks
    • Black pepper
    • Pecorino Romano

    Mix yolks with Pecorino and pepper

  3. Fry
    • Seasoned guanciale

    Fry guanciale until crispy

  4. Combine

    Combine all & serve hot

La vera carbonara Maremma buhaiola by @federicofusca

20 min

4 servings

🍝

400 g

Mezzemaniche

🥚

8

Egg yolks

🧀

Pecorino romano

⚫

Black pepper

🥓

250 g

Seasoned guanciale

🧂

Salt

Preparation Steps

  1. Step 1/4

    Cook pasta in salted water

  2. Step 2/4

    Mix yolks with Pecorino and pepper

  3. Step 3/4

    Fry guanciale until crispy

  4. Step 4/4

    Combine all & serve hot

Composition

Ingredients

Types

Pasta, Dairy, Spices, Meat

Ingredients

Mezzemaniche, Egg yolks, Pecorino Romano, Black pepper, Seasoned guanciale, Salt

Allergens

Gluten, Eggs, Dairy

Dietetics

Dietary regimen

Ketogenic, Low Carb

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

10 minutes

Cooking

10 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

4 steps

Equipments

Utensils

Pot, Pan, Bowl

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian

Geographic

to inform

Various

Aspect

Texture

Creamy, Crunchy

Flavors

Savory, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : , fridge : Up to 3 days (In an airtight container), freezer :