CHINESE CARBONARA?? | WOLFING IT DOWN
You know me and my crazy ideas by now and this is one of the best I've had so far. I really like using Italian dishes as a way of gradually implementing Asian flavors into your weekly recipe rotation. Carbonara is a very coveted classical Roman dish that I felt was a perfect target for the use of this Cantonese sausage. Sauce: 3 Egg Yolks Generous Amount of Freshly Ground Black Pepper 1/2-3/4 cup finely grated Pecorino Romana Add Pasta water to thicken. (I used roughly 1/3 cup of it) Pasta: ~225g Bucatini 2 Links of Lap Cheong https://amzn.to/3pq7dLj Garnish: Sichuan Peppercorns Serves 2 (1 Hungry Wolfgang) Help me buy ingredients for my next video! https://ko-fi.com/wolfgangpanicali
You know me and my crazy ideas by now and this is one of the best I've had so far. I really like using Italian dishes as a way of gradually implementing Asian flavors into your weekly recipe rotation. Carbonara is a very coveted classical Roman dish that I felt was a perfect target for the use of this Cantonese sausage. Sauce: 3 Egg Yolks Generous Amount of Freshly Ground Black Pepper 1/2-3/4 cup finely grated Pecorino Romana Add Pasta water to thicken. (I used roughly 1/3 cup of it) Pasta: ~225g Bucatini 2 Links of Lap Cheong https://amzn.to/3pq7dLj Garnish: Sichuan Peppercorns Serves 2 (1 Hungry Wolfgang) Help me buy ingredients for my next video! https://ko-fi.com/wolfgangpanicali