Italian butterflies pasta carbonara with Pecorino DOP
The butterflies carbonara belong to the culinary traditions of Lazio, but they are among our most popular pasta dishes and appreciated. With their full flavor and unmistakable, the result of a judicious mix of eggs, bacon and cheese, are also beloved by children.
3 egg yolks
200 g of bacon
Grated Parmesan cheese
Grated pecorino cheese
Extra virgin olive oil q.b.
Put water on to boil for pasta, salt when it comes to a boil and pour in the pasta.
Meanwhile, in a skillet large diameter, fry the bacon in a little olive oil (you only need a few drops: the bacon fat in the same issue which will cook).
In a bowl, beat the egg yolks and add a pinch of salt and a sprinkling of pepper.
Once the pasta is cooked, drain and pour into the bowl while still hot with eggs so that they take on a slightly creamy consistency, add the bacon and grated cheese in quantities to taste. Stir well to mix all the ingredients and serve immediately.
Fry the bacon in duty: to be slightly hardened and well roasted on the outside.
Ideas and variations:
If you want an alternative to the original recipe, you can use the bacon cut into strips instead of the pillow.
Powered by Blogger.