Traditionally made with egg yolks, pecorino romano, guanciale and black pepper, this sauce is creamy without relying on cream. It’s best served with spaghetti or bucatini for a dish that’s ...
I want the butter to stand out as its own note. That’s why I always finish my sauce with a few tablespoons of butter. Butter has a rich and creamy, but delicate flavor. Stirring it in at the end of ...