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blue_dolphin

blue_dolphin

Carbonara from Six Seasons of Pasta by Joshua McFadden

IMG_5545.thumb.jpeg.db7705dda9138ebac2426217e2512860.jpeg


I read that today is National Pasta Day here in the US so I thought I’d celebrate with this decadent treat.  I really like this method for carbonara, specifically tempering the eggs gently in the pan after the guanciale is cooked and before adding the pasta. I usually temper the eggs in a bowl placed over the pasta pot but using the pan seems more efficient. I also like the tongue-tingling amount of black pepper.  I read somewhere that spaghettoni was the best pasta for carbonara so that’s what I used and it is pretty good. 
Apparently, World Pasta Day is right around the corner on Oct 25 so expect to see more from this book then!

 

blue_dolphin

blue_dolphin

Carbonara from Six Seasons of Pasta by Joshua McFadden

IMG_5545.thumb.jpeg.db7705dda9138ebac2426217e2512860.jpeg


I read that today is National Pasta Day here in the US so I thought I’d celebrate with this decadent treat.  I really like this method for carbonara, specifically tempering the eggs gently in the pan after the guanciale is cooked and before adding the pasta. I usually temper the eggs in a bowl placed over the pasta pot but using the pan seems more efficient. I also like the tongue-tingling amount of black pepper. 
Apparently, World Pasta Day is right around the corner on Oct 25 so expect to see more from this book then!

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