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Pasta alla carbonara - Recipe of Lazio cuisine

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Regional tradition in the kitchen

Regional tradition in the kitchen

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Lazio - Tradition in the kitchen





Pasta carbonara


Cooking recipe, from the culinary tradition of the Italian regions.



ingredients: (For 4 people)

  • 400 grams of pasta (spaghetti, linguine or fettuccine)
  • 120 grams of lean bacon
  • 4 eggs
  • 20 g butter
  • 50 grams of grated Parmesan cheese
  • 1 tablespoon oil
  • pepper
  • rooms


Preparation:
Cut the bacon into cubes and brown it with oil and butter.
Whisk in a bowl to reach the eggs and mix in the grated Parmesan cheese.
Season with pepper.
Cook the pasta in plenty of boiling salted water until al dente and drain.
Pour the pasta into a serving dish, stir vigorously and pour over the browned bacon.
Serve hot.


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