Cellentani Libré Bio
legumes and flaxseeds with carbonara

The basic ingredients of Carbonara are eggs, pork cheek, Parmesan cheese, pecorino cheese, lard (today olive oil), garlic, black pepper. According to some, it was the dish of the charcoal burners from central Italy who ventured into the Apennines mountains to make charcoal and they prepared it using these ingredients of easy availability and preservation. The story says that in Italy, shortly after World War II, American soldiers joined eggs and bacon to pasta and from there was born the first carbonara. The following recipe is a revised version with legumes pasta where the amounts of fat are reduced in order to limit calories.

Ingredients:

240 gr of pasta

80 gr of pork cheek

2 egg yolks

15 grams of pecorino romano

20 grams of parmesan cheese

Salt, pepper to taste

1. Cut the cheek into strips.

2. Mix the egg yolks with pecorino cheese and parmesan cheese, lengthening them with a few tablespoons of pasta cooking water. Use a whip to make it creamy.  

3. Brown the pork cheek over low heat in a pan (without oil) until crispy.

4. Boil the pasta in slightly salted boiling water.

5. Drain the pasta and add it to the pork cheek. Pour the mixture of egg and cheese and let it curdle, without lumps.

 6. A generous handful of pepper and serve it. 

Ideal product for this recipe