SERVES 4 READY in 20 minutes DIFFICULTY not too tricky
INGREDIENTS:
350 gr. Reginette
3 eggs
100 gr. Guanciale or pancetta (bacon)
2 tablespoon olive oil
50 gr. Parmesan cheese (or Pecorino)
3 tablespoon sea coarse salt
Black pepper, salt
DIRECTIONS:
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Bring a large pan of water to the boil, once boiling, salt it. Cook the Reginette according to the packet instructions.
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Meanwhile, cut the guanciale (or pancetta) in small strips or cubes. Heat the oil and fry the pancetta until lightly browned and set aside.
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In a bowl lightly beat the eggs, salt and add the Parmesan (or Pecorino) cheese.
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Pour the drained pasta together with the eggs in the bowl you already used, or a bigger one if needed. Then add the guanciale and plenty of black pepper. Finally, toss well and quickly so the pasta absorbs flavor.
Serve immediately and enjoy Your Carbonara Reginette!!!
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