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Ingredients: - 350 g (12 oz) of spaghetti (or make your own!)- 200 g (7 oz) of pancetta  (Gwinner's pancetta is the best)- 4 whole medium eggs (1 egg each yeld) - 100 g (1 cup + 1 tablespoon) of grated Pecorino Romano cheese  (Check out our cheese cooler for Pinna Pecorino Romano Cheese, you'll find them wrapped and labeled by Stoke Market!)- Fresh ground black pepper - to taste.  Directions: 1. First, boil the water for the pasta while you prepare the carbonara sauce. Remember: 1 liter (4 cups) of water for every 100 g (3,50 oz) of pasta and...

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