Fusilli alla carbonara

June 23, 2020 0 Comments

Ingredients:

350 g fusilli di grano duro Bio Perciasacchi Visvita
120 g pig cheek
30 g pecorino romano
20 g grana padano grattugiato
2 egg yolks
olio extravergine di oliva
salt
pepper

Mix the yolks with the pecorino cheese, salt and pepper, add 40 g of water and mix with the whisk so that the yolks become creamy.


Mix the yolks with the pecorino cheese, salt and pepper, add 40 g of water and mix with the whisk so that the yolks become creamy. The cooking times must be the same as those of the pasta so that it can be seasoned immediately, with the bacon still hot.

Boil a pot with plenty of water and boil the pasta while still al dente, drain the pasta and put it back in the pan, add the bacon and its fat and mix well.
Pour in the eggs and stir so that it hardens only slightly.

Serve hot with a sprinkling of pecorino and pepper to taste.