La Carbonara dello Chef Gianluca Pisacane

The Carbonara in my opinion by Chef Gianluca Pisacane

Ingredients for 4 people:

Method

Place the two egg yolks in a bowl and add the Pecorino Romano, mixing with a fork until a smooth mixture is obtained.

Meanwhile, brown the bacon in a pan without adding any other fatty ingredients. Once browned, set the crispy bacon aside, keeping the released fat in the pan.

 Cook the pasta and drain it 3 minutes before the indicated time to continue cooking in the pan previously used, adding water

 

Carbonara in my opinion

 

Ingredients

 

For 1 serving

 

100 g Rigatoni

2 egg yolks

90 g pecorino romano

Black pepper to taste

70 g Pillow

Salt to taste

 

Method

Place the two egg yolks in a bowl and add the Pecorino Romano, mixing with a fork until a smooth mixture is obtained.

Meanwhile, brown the bacon in a pan without adding any other fatty ingredients. Once browned, set the crispy bacon aside, keeping the released fat in the pan.

Cook the pasta and drain it 3 minutes before the indicated time to continue cooking in the previously used pan, adding cooking water and ground pepper. Once cooked, remove the pasta from the heat, add the egg yolk and pecorino mixture and stir until you reach the desired creaminess.

 

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CHEF

Chef Gianluca Pisacane

"Neapolitan, Executive Chef of the "SeaFront Pasta Bar" of Pastificio Di Martino in Naples in Piazza Municipio 1. Through his experience in starred kitchens and thanks to the collaboration with numerous Neapolitan chefs, for over fifteen years Gianluca has dedicated his work and his research into the enhancement and defense, in a modern and contemporary key, of Mediterranean cuisine."