Bigoli alla carbonara
Instructions
In a bowl whisk the egg yolks with the cheese and fresh ground pepper. Brown the Diced Bacon in olive oil and chives. Cook bigoli al dente and ripassali well into the pan with the bacon. Remove from heat and condisci with the egg, mixing until the ingredients are well blended. Serve immediately.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 500 g of fresh vermicelli
- 5 egg yolks
- 200 grams of grated pecorino cheese
- 3 tablespoons extra virgin olive oil
- 200 grams of bacon
- 1 spring onion
- salt and pepper