La vera carbonara Maremma buhaiola by @federicofusca
20 min
Medium
4 servings
🍝
400 g
Mezzemaniche
🥚
8
Egg Yolks
🧀
Pecorino Romano
🌶️
Black Pepper
🥓
250 g
Seasoned Guanciale
🧂
Salt
Preparation Steps
Step 1/4
Cook pasta in salted water
Step 2/4
Mix yolks with Pecorino and pepper
Step 3/4
Fry guanciale until crispy
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
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 :