A PERFECT CARBONARA by Daniela Galarza

Here’s a recipe you should keep around for when you don’t know what to make for dinner. Carbonara, a Roman dish of pasta and bits of smokey pork coated in a creamy sauce thickened with eggs, can be particularly tricky to master, but this version makes it easy. It’s from All About Eggs: Everything We Know About the World’s Most Important Food, the latest and last ever book from the publishers of Lucky Peach, that gonzo-great food magazine that died too soon.

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