I love Carbonara!!! I’m trying this recipe out tonight. Post your favorites please.
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I didn’t watch the video, but according to Marcella Hazan, the goddess of all things Italian and gustatory, a proper carbonara uses both Pecorino and Reggiano, not just one. FWIW
I love the recipe Rick Tramanto has in his Osteria cookbook … the parmesan broth that is used in it is simply stunning.
