The Yellowest Carbonara

I picked up some guanciale from Eataly in order to continue my Roman pasta journey and couldn't help shopping the fresh pasta section for a new pasta: Spaghetti Alla Chitara. And also the cheese aisle for pecorino so I could force myself to get over my sheepy cheese aversion, as well as something new: grana padano.

In short I had everything to make a Carbonara based off a video I saw of some famous chef dude named Luciano Monosilio.

It's super yellow probably because it's yolk only and the pasta itself was already yellow. But quite creamy and delicious. I prefer the W2 Kitchen alternative I shared earlier, but as far as more "traditional" Carbonara goes this was a nice result.