Buon appetito!
carbonara rossa
Ingredients
4 persons
- 400 grams spaghetti
- 4 thick slices (1cm) pancetta
- 2 rode onions
- 400 gram ELVEA Cubes
- 2 eggs
- parsley leaf, chopped
- parmesan cheese
- olive oil
- salt
- pepper
Preparation
-
1
Cook the spaghetti al dente in salted water.
-
2
Cut the pancetta into small cubes.
-
3
Finely chop the red onion. Heat a splash of olive oil in a pan on the stove and fry the red onion and pancetta cubes until crispy.
-
4
Then add the diced tomatoes and a spoonful of the pasta cooking water.
-
5
Beat the egg in a small bowl.
-
6
Grate two tablespoons of Parmesan cheese (or Pecorino) into it and add the finely chopped parsley.
-
7
Drain the spaghetti and mix it into the tomato sauce.
-
8
Turn off the heat and now mix the egg mixture into the pasta. Mix well. Season with freshly ground pepper.
-
9
Divide the pasta between two plates. Grate some more Parmesan cheese over it before serving.
Buon appetito!
