A simple and protein-rich pasta inspired by carbonara but not traditional carbonara: egg yolks, parmesan and aged loin for a tasty dish with good sources of proteins and fats.
Cook the pasta in plenty of salted water until al dente, following the times indicated on the package.
Meanwhile, in a bowl, beat the egg yolks with the grated parmesan until a smooth cream is obtained; adjust with pepper.
Drain the pasta, reserving some cooking water.
Put the pasta back into the hot pot (off the heat) and add the egg yolk and parmesan cream, mixing quickly to combine; add a little cooking water if necessary to achieve a creamy consistency.
Add the sliced aged loin and gently combine.
Adjust with salt and pepper to taste and serve immediately.
Pasta pot
Bowl
Grater
Pasta strainer
Indicative recipe; it's not traditional carbonara but a protein variant. Recommended product mentioned: artisanal aged loin.
Italy
