Ingredients for four people:
300g guanciale, 200g edamame pasta (Slendier), 3 eggs, 100g parmesan, 2 onions, a small chilli, olive oil, pepper.
Fry the finely chopped onions in olive oil over low heat. Add the finely chopped seedless chilli. Let the onions cook for a long time so that they are very soft. Approximately 5-7 minutes. In another pan, fry the guanciale. At first on high heat and then reduce the heat and cook until the fat melts and the guanciale is slightly crispy. Add the guanciale to the onions and keep on very low heat. Beat the eggs and add the finely grated parmesan. Season with pepper and set aside. Cook the pasta for 4 minutes in boiling water. Drain the pasta and add it to the onions. Quickly add the eggs and mix with two forks. If desired, add grated parmesan cheese. You can use pancetta or bacon instead of guanciale.
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