Torti
Torti à la Carbonara
-
400g of Panzani Torti
-
200g of pancetta
-
6 egg yolks
-
100g grated parmesan
-
Olive oil
-
Salt and pepper
-
1. Throw the pasta into pre-salted boiling water for 7 minutes.
-
2. Cut the pancetta into thin strips and fry it in a pan with the olive oil until crispy, and let stand.
-
3. Mix the egg yolks and grated Parmesan together with a fork.
-
4. Warm up the pasta and pancetta mixture in a skillet and pour in the egg yolks and the parmesan.
-
5. Add a dash of nutmeg to give your mixture an exotic touch.
-
6. Season with salt and pepper.
-
7. Serve hot.
Vous aimerez aussi
Salade de Penne aux légumes grillés et au Pesto
Penne Rigate
Cuisiner
Salade de Farfalle aux jeunes épinards et aux lardons
Farfalle
Cuisiner
Spaghetti estivaux aux tomates, olives et basilic
Spaghetti
Cuisiner