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
