As you may know, I love to cook, and today I decided to turn it up a notch and make carbonara with fresh pasta.
It didn’t work perfectly; I think the guiancialle was cut too thickly, and I could have had a thicker consistency in my sauce.
Regardless, it was a decent first effort, and I look forward to refining it over time.
If anyone has any suggestions, do let me know!
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