Authentic Carbonara Here’s the recipe Ingredients - 400g (14.1oz) - Spaghetti 4 - Large Free Range Egg Yolks 45g (1.6oz) - Pecorino Romano Cheese, Freshly Grated (Substitute for Parmigiano Reggiano) 250g (8.8oz) - Guanciale (Substitute for Pancetta or Bacon) Black Pepper To Taste Method - Bring a pot of salted water to a boil and cook the pasta 1 minute less than the instructions. Add the egg yolks and Pecorino Romano cheese to a mixing bowl and whisk to combine. Set aside. Place a large pan ove

Michelin starred Carbonara recipe ⭐️