Red Carbonara
Difficulty: Facile
Preparation: 15 min
Servings: 4
Ingredients
- Pasta: 300g Tagliatelle BIO Isabel
- Oil: as needed Isabel olive oil
- Pancetta: 150g
- White Wine: as needed
- Half Red Bell Pepper: 1
- Small Onion: 1
- Egg Yolks: 2
- Parmesan Cheese: 50g
- Salt: to taste
- Pepper: to taste
- Parsley: for garnish
Steps
- Cut pancetta into cubes. Heat olive oil in a pan, sauté pancetta. Add bell pepper and onion, deglaze with white wine, and add tomato. Cook for 10 minutes.
- In a bowl, beat egg yolks with Parmesan cheese and pepper.
- Boil pasta in abundant water (1 liter per 100g). Cook for 5.5 minutes after boiling.
- Toss pasta in a pan, add carbonara base, and mix. Serve with a sprinkle of parsley.
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