Both guanciale and Pecorino are quite salty; Leonardo Vignoli, the chef at Da Cesare al Casaletto, recommends undersalting the pasta water to give you more control.

Bucatini All'Amatriciana – Blok18.dk

Spaghetti Carbonara – Blok18.dk

Polenta med svampe – Blok18.dk

Pinterest
Search