ILLICA

• Ingredients

  • 180 g of spaghetti
  • 1 egg
  • 1 yolk
  • 80 g of smoked bacon
  • 2 tablespoons of milk
  • 2 tablespoons parmesan cheese
  • q.b extra virgin olive oil
  • q.b salt
  • q.b pepper

Preparation

With these spaghetti carbonara with milk and parmesan cheese , success is always assured. Put a pot on the stove with water for cooking spaghetti. Meanwhile, in a rather large pan pour a tablespoon of extra virgin olive oil, add the smoked bacon cut into rather even cubes so as to take care of the appearance of the dish as well. Brown and turn off. Set aside.

In a container put one yolk and one whole egg, add two tablespoons of Parmesan cheese and black pepper in the desired amount. Quickly beat the eggs. At this point pour in two tablespoons of milk and mix further. Set aside.

Cook spaghetti in salted water and drain when al dente. Turn the pan back on with the smoked bacon and pour in the spaghetti that has just been drained al dente. Sauté for a few seconds so that the bacon mixes well with the spaghetti. Lower the flame and pour in the egg seasoning prepared earlier. Stir quickly for a few seconds and turn off the heat.

Continue sautéing the spaghetti with the heat off, being careful not to let the cream of eggs, Parmesan cheese, and milk congeal too much. Sprinkle with additional Parmesan cheese and black pepper. Plate while still hot.

Conservation

Spaghetti carbonara with parmesan cheese and milk should be eaten hot.