CARBONARA CON COOKEO SENZA PANNA
Ingredients: 250g pasta, 390ml water, 100g diced pancetta, salt, black pepper, 40g pecorino romano, 2 eggs DIRECTIONS: Brown the pancetta in a pot with 2 tablespoons of oil, add the pasta, a pinch of salt, and the water. PRESSURE COOKING FOR 9 MINUTES. Once the pasta is cooked, add the 2 eggs, previously beaten with the pecorino, salt, and pepper. Serve and enjoy! 😊
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