My Style Carbonara Recipe by Nunzia Marzocco
Cooking Instructions 20 minutes 1 Gently wash and dry the squash blossoms. Remove the central pistils and slice the blossoms into strips. 2 Cut the pancetta into small cubes and cook in a small skillet until the fat has rendered. Transfer the pancetta cubes to a small bowl and set aside. 3 In the same skillet, using the pancetta fat, sauté the shallot until golden. Add the squash blossoms and cook until softened, then set aside for a moment. 4 Beat the egg yolks with the grated cheeses, reserving a little cheese for serving. 5 Cook the pasta in plenty of salted water. When al dente, transfer it to the skillet with the squash blossoms. Add the pancetta cubes and the beaten egg yolks, along with a few tablespoons of pasta cooking water. 6 Toss everything together to create a creamy sauce. Serve topped with the remaining Parmesan and Pecorino cheese and a sprinkle of black pepper. 1 Gently wash and dry the squash blossoms. Remove the central pistils and slice the blossoms into strips. 1 Gently wash and dry the squash blossoms. Remove the central pistils and slice the blossoms into strips. 2 Cut the pancetta into small cubes and cook in a small skillet until the fat has rendered. Transfer the pancetta cubes to a small bowl and set aside. 2 Cut the pancetta into small cubes and cook in a small skillet until the fat has rendered. Transfer the pancetta cubes to a small bowl and set aside. 3 In the same skillet, using the pancetta fat, sauté the shallot until golden. Add the squash blossoms and cook until softened, then set aside for a moment. 3 In the same skillet, using the pancetta fat, sauté the shallot until golden. Add the squash blossoms and cook until softened, then set aside for a moment. 4 Beat the egg yolks with the grated cheeses, reserving a little cheese for serving. 4 Beat the egg yolks with the grated cheeses, reserving a little cheese for serving. 5 Cook the pasta in plenty of salted water. When al dente, transfer it to the skillet with the squash blossoms. Add the pancetta cubes and the beaten egg yolks, along with a few tablespoons of pasta cooking water. 5 Cook the pasta in plenty of salted water. When al dente, transfer it to the skillet with the squash blossoms. Add the pancetta cubes and the beaten egg yolks, along with a few tablespoons of pasta cooking water. 6 Toss everything together to create a creamy sauce. Serve topped with the remaining Parmesan and Pecorino cheese and a sprinkle of black pepper. 6 Toss everything together to create a creamy sauce. Serve topped with the remaining Parmesan and Pecorino cheese and a sprinkle of black pepper. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Sharon's Garlic butter noodles with shrimp California Farm Tapas: Patatas Bravas Roasted Chicken with Mushrooms and Red Onions Simple Sloppy Joe Baked Beans and Sardine Sharon's Garlic butter noodles with shrimp California Farm Tapas: Patatas Bravas Roasted Chicken with Mushrooms and Red Onions Simple Sloppy Joe Baked Beans and Sardine Bajra Khichdi #ML Leftover khichdi pancake LOTUS STEM OR KAMAL KAKRI OR AAHAR ANUBHAV(FOOD EXPERIENCE) Ahwaas kitchen and more Jawar beetroot paneer healthy paratha Ragi Adai dosai Edamame beans Pulao 😋 Saudi Chicken Kabsa Red hot buffalo popcorn Gochujang Pork & Enoki Rice Bowl Bajra Khichdi #ML Leftover khichdi pancake LOTUS STEM OR KAMAL KAKRI OR AAHAR ANUBHAV(FOOD EXPERIENCE) Ahwaas kitchen and more Jawar beetroot paneer healthy paratha Ragi Adai dosai Edamame beans Pulao 😋 Saudi Chicken Kabsa Red hot buffalo popcorn Gochujang Pork & Enoki Rice Bowl