EVEN WHILE OPENING three celebrated restaurants in San Francisco—and earning as many Michelin stars—Michael Tusk continued traveling extensively, researching recipes and ingredients. Still, the ideal Roman-style spaghetti alla carbonara eluded him. So, he’s come up with his own method for marrying the classic combination of two cheeses, egg yolks and guanciale with pasta cooked just to al dente. In his first Slow Food Fast recipe, he shares his secrets for avoiding the curdled, gloppy results he’s unfortunately encountered...

Source: Wall Street Journal June 26, 2020 19:41 UTC