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Bacon and egg




Black pepper

to taste

Guanciale, meat

100 oz

Roman pecorino cheese

30 oz

Parmigiano cheese

50 oz


2 unit

Semolina pasta

180 oz

first courses from Italy

Bacon and egg

Bacon and egg

with meat with gluten with eggs with lactose high in calcium high in phosphorus

ready in

15 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Bacon and egg

The real carbonara must be creamy, tied, the pillow must remain crisp and the pasta al dente. What can I say, very few ingredients but used in the right way can create an exceptional dish.

Bacon and egg step 1

step 1

Cut the bacon into thin banner and let's put it to fry in a hot frying pan without adding any fat.

Bacon and egg step 2

step 2

Let dry well so it stays crisp.

Bacon and egg step 3

step 3

In a bowl beat the eggs and egg yolks, add the Parmesan and pecorino cheese until you have a fairly firm texture add freshly ground pepper.

Bacon and egg step 4

step 4

Boil the pasta in lightly salted boiling water and drain it al dente. Toss in pan with the bacon

Bacon and egg step 5

step 5

Away from the heat and add the beaten eggs and mix well bring a few seconds on the stove (low heat) and serve finishing with a sprinkling of pepper and a sprinkling of pecorino.

Bacon and egg step 6

step 6

This last step is very important because if the flame is too high or the pan too hot, the egg will cook giving that ugly omelet effect. If necessary you can add a little 'cooking water

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