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Carbonara – The Ten Commandments
A classic Italian carbonara done the right way, following the ten ‘commandments’ from TriggTube. Learn why you never break the pasta, how to render guanciale in a cold pan, and the secret of using pasta water to create a silky, egg‑cheese emulsion. Serves 4.
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Cost Breakdown
Critical Success Points
- • Do not break the pasta; keep it whole
- • Render guanciale slowly in a cold pan to extract maximum fat
- • Reserve and use starchy pasta water for emulsification
- • Combine egg‑cheese mixture with pasta off the heat and toss quickly to avoid curdling
Safety Warnings
- • Handle hot pasta water with care to avoid burns
- • Render guanciale over medium‑low heat to prevent splattering hot fat
- • Egg yolks are cooked by residual heat; ensure the pan is off the burner to avoid raw egg consumption
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