Umbricelli alla Carbonara

Umbricelli alla Carbonara
(preparation time: 30 minutes)
Ingredients for 4 people:
20 ounces Umbricelli
5 egg yolks
2 tablespoon thickened whipping cream
4 tablespoon Umbrian Parmigiano cheese
4 tablespoon Umbrian Pecorino cheese
salt and black pepper
4 thin slices of bacon, diced
1 garlic cloves
1 cube of butter

Preparation:
Cut bacon up into little pieces and cook until clear in a cube of butter with the garlic clove, removing the garlic after a few minutes. In a large pot of boiling salted water, cook the pasta and drain in a colander. Meanwhile, beat the egg yolks with cream, salt, Parmesan, Pecorino and black pepper. Drain pasta and toss immediately with the bacon, then combine with the egg mixture while it is still very hot. Toss quickly.

Umbricelli are round and string pasta like but not as fine as spaghetti. This thick, chewy egg pasta is a specialty of Northern Umbria and goes well with any hearty sauce. This hearty, homemade durum wheat pasta is perfect for tomato, mushroom, truffle, or other sauce flavors, or for simply tossing with garlic, extra virgin olive oil and red pepper flakes. Cooking time 10-12 min.

Farmhouses in Perugia area

Strangozzi with asparagus

Ingredients for 4-5 guests:

500 gr. Umbrian strangozzi

2 wild asparagus bundles

250 gr. peeled tomatoes

chilli

extra virgin olive oil

garlic 1 clove

salt

Clean the asparagus and cut the soft part in small pieces.

In a pan fry some extra virgin olive oil and the garlic. Add the asparagus and cook for 5 minutes then add the peeled tomatoes and cook other 15 minutes.

At the end add some chilli and salt.

Cook strangozzi pasta and put them in the pan with the mixture above.

NOTE: You can serve the Strangozzi even without tomato. Add only more oil and more asparagus.

Gaite Medieval Market in Bevagna