Pasta Carbonerano, a mix between carbonara and nerano. A truly surprising and delicious combination of Roman and Neapolitan tradition for this recipe created by the chef Francesco Volpe. It’s not the classic carbonara with courgettes as together with the grated pecorino we will also add the provolone del monaco, typical of Nerano pasta, to give an even richer and more delicious flavour. Be careful to follow all the steps to have a cream of the right consistency. A truly tasty dish and above all very quick to make. Seeing is believing
Pasta Carbonerano
Ingredients for Carbonerano
- Pasta 240 gr
- 3 egg yolks
- One pack of diced smoked bacon
- Pecorino to taste
- provolone del monaco to taste
- Courgettes 500 gr
- Salt Pepper Oil to taste
- Onions to taste (half would be fine)
Proceedings for Carbonerano
The preparation of this recipe is really very simple. It resembles the classic bacon and egg with some variations. To prepare this dish, start by cutting the courgettes into round slices about one centimeter wide and brown them in a pan with onion and bacon and just a drizzle of extra virgin olive oil as the melted bacon fat will give even more flavor to the courgettes.
For the egg cream same procedure as bacon and egg therefore only egg yolks with pecorino and pepper but also the addition of grated provolone del monaco. Add the pasta to the pan with coarse salt and, halfway through cooking, drain it into the pan with the courgette and bacon seasoning. We then continue cooking, adding if necessary a few ladles of pasta cooking water so that it is almost risotto in the courgette and bacon sauce. Once the pasta is cooked, turn off the heat and add the egg mixed with the cheeses and stir. It is important that the heat is off so as not to overcook the cream, this way it will have the right consistency. Plate and serve. Enjoy your meal
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