{"id":7759,"date":"2024-05-29T02:03:07","date_gmt":"2024-05-29T02:03:07","guid":{"rendered":"https:\/\/chefromainavril.com\/?p=7759"},"modified":"2024-05-29T02:03:07","modified_gmt":"2024-05-29T02:03:07","slug":"traditional-carbonara-well-almost","status":"publish","type":"post","link":"https:\/\/chefromainavril.com\/fr\/traditional-carbonara-well-almost\/","title":{"rendered":"TRADITIONAL CARBONARA (WELL ALMOST)"},"content":{"rendered":"
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Spaghetti Alla Carbonara<\/h2>\n
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Bienvenue \u00e0 nouveau mon Franchizz! <\/span>
<\/div>One thing we are not going to do is to add cream into our Carbonara as well as lardons, which is the way I grew up eating back home in France to be honest.<\/span>
<\/div> But I now know better so I will not do as such.Now I have to admit, my Italian butcher didn't have any Guanciale (from the pork jaw) ready so I had to settle for the next best thing, pancetta (from the pork belly). <\/span>
<\/div>My favourite is 100% with an Al Peppe Guanciale, not even a question but it is what it is, so now you know! <\/span>
<\/div>Be better, lol.<\/span>
<\/div> I can see you've already stopped reading and already gathering the ingredients..Well I don't blame you, let's get cooking, shall we?!<\/span>
<\/div>Bon app\u00e9tit!<\/span><\/div>\n
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\n Imprimer la recette<\/a>\n Recette d'\u00e9pingle<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n
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Temps de pr\u00e9paration <\/span>15 minutes<\/span><\/span> min<\/span><\/span><\/div>
Temps de cuisson <\/span>15 minutes<\/span><\/span> min<\/span><\/span><\/div><\/div>\n
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Type de plat: <\/span>Main Course<\/span><\/div><\/div>
Cuisine: <\/span>Italian<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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\n\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clippath>\n<\/defs>\n<\/svg>\n<\/span> Ingr\u00e9dients<\/a>\n\n\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clippath>\n<\/defs>\n<\/svg>\n<\/span> \u00c9quipement<\/a>\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clippath>\n<\/defs>\n<\/svg>\n<\/span> M\u00e9thode<\/a> <\/path> <\/path> <\/path> <\/g><\/svg><\/span> Video<\/a><\/div>\n
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Ingr\u00e9dients
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