RIGATONI WITH BACON EGGS AND PECORINO – RIGATONI ALLA CARBONARA

 

RIGATONI

WITH

BACON EGGS AND PECORINO 

RIGATONI ALLA CARBONARA

 

carbonara

Hello friends! I would like to share this recipe for Carbonara with you. Our ingredients and way to prepare food in Italy may be a little different from what you’re used to in your own country, but I will do my best to translate them for you. I want to let you taste Amedeo’s authentic Roman cuisine.

 

Ingredients (5 servings):

Ingredienti (per 5 persone)

16 oz  rigatoni pasta

500 g rigatoni

7 oz  bacon

220 gr di pancetta

2 eggs

2 uova

5 oz grated sheep’s milk cheese (pecorino romano)

150 gr di pecorino

6 Tbs extra virgin olive oil

olio extra vergine d’oliva q.b.

salt to taste

sale q.b.

pepper to taste

pepe q.b.

Method:

Preparazione:

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Heat a large pan over medium high heat and add the olive oil. Add the bacon, cut into strips, and cook until crisp.

In una padella mettete dell’olio a scaldare a fuoco vivace , aggiungete la pancetta tagliata a pezzetti e lasciatela dorare fin quando non sarà croccante.

 

 

 

 

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Whisk the eggs in a dish and add the pepper to taste.

Prendete le uova ,  sbattetele in una ciotola, aggiungendo una spolverata di pepe.

 

 

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When the water boils, cook the rigatoni until it’s al dente.

Quando l’acqua bolle versate la pasta e lasciatela cuocere fin quando non sarà al dente.

 

 

 

 

 

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Drain and add immediately the rigatoni to the egg and cheese mixture, and add the fried bacon cubes.

Scolate la pasta e aggiungete subito le uova , la pancetta e il pecorino.

 

 

 

 

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Another dusting of pepper and take it quickly to the table.

Impiattate, un’ultima spolverata di pepe, poi servite in tavola  la vostra Carbonara .