Savory Boosted Carbonara | Experimenting with Inosinate + Guanylate
Diluted I+G
60% Dextrose
20% Maltodextrin
10% Salt
10% I+G (Disodium inosinate + guanylate)
Experimental Carbonara
100g Pasta (spaghetti or similar)
75g Pancetta/Guanciale
70g Egg Mixture (primarily egg yolk)
20g Parmigiano
2.5g Diluted I+G (containing 0.25g actual I+G)
My first cookbook, Gelato Obsession: http://gelatoobsession.com/
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