I only have Emmental swiss cheese & mozarella at the moment - would they be good for this or should I wait until I have crumbly types like super aged parmesan, pecorino Romano, may be bleu? This is the recipe https://www.reddit.com/r/GifRecipes/comments/4so6c8/asparagus_mushroom_carbonara/d5asb4m/
bon appetit
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