April 6 is Carbonara Day, a day dedicated to one of the most beloved Italian pasta dishes not only in Italy, but all over the world. Don’t be caught unprepared and prepare the traditional recipe with our products!
INGREDIENTS for 4 people:
- 400 gr Bigoli all’uovo De Angelis
- 200 gr guanciale
- 6 yolks
- 50 g pecorino romano DOP
- Salt to taste
- Pepper to taste
PROCEDURE
Take a pot of water and bring it to boil, once it comes to temperature add a tablespoon of coarse salt and cook the bigoli, which will be ready in 8 minutes..
Meanwhile, remove the rind from the guanciale and cut into strips. In a nonstick skillet, add a tablespoon of extra virgin olive oil and brown the guanciale for about 10 minutes over medium-high heat.
Meanwhile, separate the yolks from the egg whites and pour them into a bowl. Add the pecorino cheese and some black pepper and whisk to make a smooth creamy mixture.
At this point turn off the heat of the pan with the guanciale, which will have come to the point of cooking, and set aside in a bowl. Pour a ladleful of the cooking water to the guanciale fat, drain the bigoli and season in the pan.
Finally, add the egg and Pecorino cream along with the guanciale and mix well.
Serve with a final sprinkling of Pecorino and black pepper on top, just as the Roman tradition dictates..