Pasta alla Carbonara DEFINITIVA

Carbonara is one of the most famous recipes in the world. This first of Lazio origin for its goodness quickly spread all over the world. There is no trattoria, especially in the most historic districts of Rome, that does not offer it to tourists and non-tourists. Its appearance is irresistible and its full, enveloping, satisfying flavor! But how do you make the perfect carbonara recipe? Often you risk having a liquid yolk, or even worse perhaps, overcooked making this wonderful dish something unappetizing. It is done very quickly, you just need to have everything at your fingertips and that's it. There are those who put the pancetta, the bacon, those who even use cream, those who put the onion, but the original carbonara, how is it? Here we tell you all our tricks and secrets to make it perfectly, creamy and delicious just as it should be. ► Ingredients to prepare carbonara pasta: Mezze maniche pasta 400 gr Pillow 250 gr Pecorino 200 gr Yellow-fleshed egg yolks 4 Yellow-fleshed eggs 1 Salt to taste. Black pepper to taste At Casa Pappagallo there is always something boiling in the pot! Every day something happens, a new recipe, a vegetable just planted in the garden or some experiment halfway between a scientific experiment and the search for a new food product. Setting foot in Casa Pappagallo is like entering a whirlwind of recipes, ideas and ideas taken from our everyday life.