Bucatini alla carbonara with smoked sword

2_03367 BUCATINI ALLA CARBONARA SMOKED with INGREDIENTS for 6 PEOPLE 300 g of bucatini, 3 eggs, 2 egg yolks, 100 g of smoked sword in a piece, 50 g of Pecorino cheese, 100 g of bacon in one piece, a clove of garlic, 4 Tablespoons extra virgin olive oil, salt and pepper.

30 minutes preparation Cooking 5 minutes Bacon cut into cubes and swordfish.

In a large skillet, heat the oil with the clove of crushed garlic, fry it and delete it just begins to take color.

Add the bacon and saute until the fat has melted.

In a bowl beat the egg yolks and eggs with a pinch of salt.

In a saucepan capable boil salted water, immerse the bucatini, let them boil and drain them al dente.

Pour into the pan of bacon and let them flavor, then remove from heat, add swordfish, eggs and 2 tablespoons cheese and turns quickly so they remain creamy eggs.

Add the remaining grated pecorino cheese, sprinkle of freshly ground pepper, then fill the stencils.

Equipe 6 stencils to cone frustum (creme caramel type) and ungeteli.

Wrap spaghetti on a fork and let them go down in moulds pressing well with the back of a spoon.

Place in the oven already warm in 200° for 5 minutes, then put the bucatini, garnish with cubes of swordfish and Pecorino and serve dusted with pepper.