6. While the pasta and the sauce cook, add the cooled guanciale fat to the egg mixture and a few tablespoons of the pasta cooking water to thin out the mixture and begin to temper it. 7.
You’ve heard it all before: I love my carbs. For those passionate about carbs, the thought of giving up pasta is unimaginable — until Banza was born. Banza is pasta made primarily from ...
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