Fettuccine with traditional no-cream carbonara sauce
OIL USES: Sauté
INGREDIENTS
SERVINGS: 4
- 4 egg yolks
- 1 cup grated parmesan cheese
- 0.5 cup chopped bacon
- 1 teaspoon sal
- 0.5 teaspoon ground black pepper
- 8 cups spaghetti
- 1 teaspoon Organics Extra Virgin Olive Oil
PREPARATION
1
Put the egg yolks into a bowl and add a small pinch of salt. Add the grated cheese and beat until a smooth orange paste is formed.
2
Put the sliced bacon in a pan on a high heat. Cook for a few minutes, until crispy.
3
Remove the bacon and add it to the mixture until well integrated.
4
Cook the pasta, adding a teaspoon of oil. When al dente, drain it and add the carbonara sauce. Mix well until the pasta has absorbed the sauce. The residual heat will cook the egg, which will not be fully solidified, making it creamier.
5
Once everything is mixed together, sprinkle with ground black pepper and serve.
