Bavette Carbonara

stampa

Classic Roman Recipe

Recipes by Meat
Number of people:
4
Level of difficulty:
Low
Required time:
15'

 
400 g 
 bacon
 
200 g  
 egg yolks
 
5  
 grated parmesan cheese
 
1 cup  
 extra virgin olive oil
 
3 tablespoons  
 salt
 
pinch  
 pepper
 
pinch  

1

In a bowl, beat the egg yolks with a pinch of salt and 1/3 of the grated Parmesan. Heat the olive oil in a pan over medium heat; add the bacon, cut into strips, and sauté for a few minutes until lightly browned.
 

1

Meanwhile, bring plenty of water to a boil (around 5 liters) and add 2 tablespoons of salt; cook the Bavette for 8 minutes or until they reach the desired doneness. Drain, reserving some of the cooking water, transfer to the pan with the bacon and mix well.

1

Remove the pan from the heat, add the beaten egg yolks with a few tablespoons of pasta cooking water and toss for about 30 seconds; add the remaining Parmesan and mix well. Sprinkle generously with black pepper and serve immediately.
 

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