Raschiatelli a la Carbonara with agretti

Serves: 4

Level: easy

Preparation: 35 min

450g of Maffei Raschiatelli
1 bunch of agretti
80g of bacon
4 egg yolks
2 tablespoons of extra virgin olive oil
2 tablespoons of grated Parmigiano Reggiano
1 tablespoon of pecorino
Lemon juice

Wash the agretti and remove any roots. Then, quickly blanch them in boiling, lightly salted water for a few minutes, without overcooking them. Peel the garlic and brown it in a pan with a tablespoon of oil. Add the bacon, cut into pieces, and let it cook over high heat, to make it crisp. Finally, add the agretti and let them flavor. Boil the Raschiatelli for a few minutes. Meanwhile, in a bowl, beat the egg yolks with the grated cheese and a pinch of salt and pepper. Once the Raschiatelli are ready, drain them, setting aside a little cooking water and pour them into the pan with the agretti. Stir for a few minutes over medium heat. Remove the pan from the heat and pour the egg and cheese mixture into it, mixing everything well. Serve, adding a few drops of lemon.

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