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Ingredients
  • subheading: Carbonara Sauce:
  • 10 g Cornstarch
  • 150 g Water
  • 4 egg yolks
  • 100 g Parmigiano Reggiano, grated
  • Juice from ½ Lemon
  • 15 g Olive Oil
  • 2 g Aleppo, Calabrian, or Cayenne Powder
  • 15 g Harissa paste
  • subheading: The Pasta:
  • Guanciale, pancetta, or bacon
  • Drizzle Olive Oil
  • 2 cloves Garlic, minced
  • Sprinkle of Aleppo, Calabrian, or Cayenne Powder
  • 1 portion of bronze cut Pasta
  • reserved Pasta Water
  • Parmigiano Reggiano, grated (for garnish)
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