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Non-Italian Style Carbonara
A rich, creamy carbonara made with guanciale, eggs, and Pecorino Romano. No cream needed – the sauce comes from the emulsion of egg yolks, cheese, pasta water, and rendered pork fat. Perfect for a quick yet indulgent dinner for two.
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Cost Breakdown
Critical Success Points
- • Render guanciale until crisp and fat is fully released.
- • Emulsify pasta with rendered fat and reserved pasta water before adding eggs.
- • Add the egg‑cheese mixture off the heat and stir continuously to avoid scrambling.
Safety Warnings
- • Rendered guanciale fat is extremely hot; keep a splatter guard nearby.
- • Do not let the egg mixture sit on direct heat; it will curdle.
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