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@bjkc_sektor7: KOPDAR BJKC SEKTOR 7 (Bojonegoro king community) YRKI 059 #rxking135cc #rxkingindonesia #rxking #YRKI #fyp

SEKTOR 7
SEKTOR 7
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Region: ID
Saturday 31 January 2026 19:23:47 GMT
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irfan.bjkc237
Irfanbjkc 237 :
jan jos jiss min ngadek jejeg oraa fafifu 😎
2026-01-31 19:31:54
0
i...slank..u
SINGLE FIGHTER RX100 :
kopdar e opo ngarep warung e pak waka pasar soko🙏
2026-04-07 18:21:21
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Okay, before the Italians come for me… this isn’t exactly traditional carbonara. We’re swapping the guanciale for pancetta and the Pecorino for Parmigiano-Reggiano — but trust me, it still goes crazy. Ingredients * 250 g rigatoni * 150 g pancetta, diced * 3 large egg yolks * 1 cup finely grated Parmigiano-Reggiano, plus more to finish * 1–2 tsp freshly cracked black pepper, plus more to finish * Kosher salt, for the pasta water * Pasta water, as needed Method Cook the pancetta in a large skillet over medium heat until golden and plenty of fat has rendered. Remove the pancetta and set aside, leaving the fat in the pan. In a bowl, whisk together the egg yolks, Parmigiano-Reggiano, a splash of pasta water and a little of the rendered pancetta fat until smooth. Cook the rigatoni in well-salted water until just shy of al dente. Reserve plenty of pasta water. Add a generous amount of freshly cracked black pepper to the pancetta pan, then deglaze with a splash of pasta water. Add the rigatoni and toss to coat. Turn the heat off, then slowly add the egg and cheese mixture, tossing constantly. Add pasta water a little at a time until the sauce becomes glossy, creamy and coats every piece of pasta. Fold the pancetta back in, then finish with more black pepper and Parmigiano-Reggiano. No cream. No fuss. Just ridiculously good pasta. #pastarecipe #rigatoni #EasyRecipes
Okay, before the Italians come for me… this isn’t exactly traditional carbonara. We’re swapping the guanciale for pancetta and the Pecorino for Parmigiano-Reggiano — but trust me, it still goes crazy. Ingredients * 250 g rigatoni * 150 g pancetta, diced * 3 large egg yolks * 1 cup finely grated Parmigiano-Reggiano, plus more to finish * 1–2 tsp freshly cracked black pepper, plus more to finish * Kosher salt, for the pasta water * Pasta water, as needed Method Cook the pancetta in a large skillet over medium heat until golden and plenty of fat has rendered. Remove the pancetta and set aside, leaving the fat in the pan. In a bowl, whisk together the egg yolks, Parmigiano-Reggiano, a splash of pasta water and a little of the rendered pancetta fat until smooth. Cook the rigatoni in well-salted water until just shy of al dente. Reserve plenty of pasta water. Add a generous amount of freshly cracked black pepper to the pancetta pan, then deglaze with a splash of pasta water. Add the rigatoni and toss to coat. Turn the heat off, then slowly add the egg and cheese mixture, tossing constantly. Add pasta water a little at a time until the sauce becomes glossy, creamy and coats every piece of pasta. Fold the pancetta back in, then finish with more black pepper and Parmigiano-Reggiano. No cream. No fuss. Just ridiculously good pasta. #pastarecipe #rigatoni #EasyRecipes


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