Celery carbonara

Celery carbonara
Celery carbonara 5 1 Stefano Moraschini

Instructions

INGREDIENTS for 4 PEOPLE 350 g di maccheroni rigati, 100 g of bacon, 80 g of pecorino romano cheese, 4 eggs, black pepper.

Cut into cubes 1/2 cm of the jowl and FRY without adding oil until it is crispy.

Separate the egg yolks from the egg whites and whip them until stiff.

Cook the pasta in salted water and cook them al dente.

In a serving bowl place yolks, the bacon and cheese and mix the ingredients, add the dough mix and add the amount of egg white to get the creaminess that better.

Stir gently, sprinkle with pepper and serve.

Celery carbonara

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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