Torti
Torti à la Carbonara
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400g of Panzani Torti
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200g of pancetta
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6 egg yolks
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100g grated parmesan
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Olive oil
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Salt and pepper
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1. Throw the pasta into pre-salted boiling water for 7 minutes.
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2. Cut the pancetta into thin strips and fry it in a pan with the olive oil until crispy, and let stand.
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3. Mix the egg yolks and grated Parmesan together with a fork.
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4. Warm up the pasta and pancetta mixture in a skillet and pour in the egg yolks and the parmesan.
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5. Add a dash of nutmeg to give your mixture an exotic touch.
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6. Season with salt and pepper.
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7. Serve hot.
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