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parmesan

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La pasta alla carbonara del futuro

By On July 14, 2014

A classic carbonara is simply pasta (often spaghetti) mixed with fried guanciale or pancetta, together with its fat, raw eggs and pecorino cheese. The name is derived from carbonaro, which means charcoal burner. It’s said that the… Read More

Cooking

The perfect guacamole – and picking its avocados

By On May 1, 2014

The Azteks thought they knew a lot of things. They thought they knew that chocolate is amazing, they thought they knew that squashed avocados are wonderful, and they thought they knew the world would end… Read More