1 box Monograno Felicetti Kamut Spaghetti 1 large bunch fresh Basil leaves, washed and dried ½ cup Extra Virgin Olive oil ½ cup Parmigiano Reggiano, grated 1/8 cup Pecorino Romano cheese, grated ¼ cup pine nuts (or your favorite almonds, cashews) Salt We prefer to use...
Carbonara is best made with guanciale, a cured pork cheek, but if you can’t find it bacon is a perfect substitution. Recipe Developed by Riccardo Felicetti and Stefano Caffari. Photos by Stefano Caffarri. Find him on Instagram @stefanocaffarri. PREP TIME 10 minutes...
