This is one of the main dishes of Italian Italian cuisine, specifically that of Rome.
This is the most feasible even for people who do not live in Italy, as it involves the use of smoked bacon in cubes instead of guanciale and Grana Padano instead of Roman pecorino. I used fresh pasta, Trofie, but the original recipe includes dry pasta, like spaghetti.
Quick and easy to do, it is ideal for a dinner that is not exactly light.
INGREDIENTS FOR TWO PEOPLE:
- 2 eggs
- 250 g Fresh Trofie
- 20 g Grana Padano
- 75 g cubed smoked bacon
- salt
- pepper
PREPARATION:
1- Take the bacon and brown it over a low flame in a non-stick pan.
2- Take the two eggs and break them in a deep dish. One complete, the other we will use only the yolk.
3- Add a pinch of salt to the eggs, a sprinkling of pepper and grated cheese.
4- Beat the eggs with a whisk until you have a lump-free fluid density.
5- Put water to boil in a saucepan, and only when it is boiling (it's very important !!!) pour the pasta.
6- Boil for the whole time indicated on the package. Before you drain it taste it.
7- Add the drained pasta with the browned bacon and sauté for about one minute.
8- Pour the pasta into a ceramic container, and add the eggs. Stir for a few seconds, until the pasta is well seasoned!
COUNCIL!!!
Do not pour the eggs on the dough while it is in the hot pot, this would create the omelette effect that is not nice. Use a ceramic or glass container to mix the pasta with the eggs.
Enjoy your meal !!!