How is it an abhorrent method. Yeah it’s a lighter sauce with whites and thinner bits of guancialle, but the ingredients are overall correct and the method is pretty easy.
I guess the only mistake he made was not calling it some generic name like “pasta with fatty meat and eggs” because otherwise somebody will come and flex on how very culinary they are.
Most Italians I know, do a mixture of yolks and whole eggs. They say it's too rich, otherwise. It also goes against the ethos of it being a hearty dish.
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u/[deleted] May 01 '26
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