SPAGHETTI ALLA CARBONARA
- 13 ounces Spaghetti
- 2 ounces Extra virgin olive oil
- 7 ounces Pork cheek
- 2 ounces Egg yolks
- 2 ounces Pecorino cheese
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Salt
Spaghetti
CHEF'S NOTE
If you want to try your hand at a tasty alternative, we recommend our fish variant.
For those who are lactose intolerant, it is possible to replace the pecorino cheese with a lactose-free version or with another aged sheep's milk cheese that is naturally lactose-free.
Marcello Zaccaria