52 cm long Spaghettoni "Benedetto Cavalieri" alla Carbonara

14/10/2013 - Ingredients for 3 people:

- 250 g Spaghettoni 52 cm "Benedetto Cavalieri"
- 100 g Rigatino di Cinta Senese
- 100 g guanciale "La Cinta di Guido"
- Vacche Rosse Parmigiano Reggiano from the Red Cow
- Salt and pepper

Articolo tratto da: Anne to London

Ingredients for 3 people:

- 250 g Spaghettoni 52 cm "Benedetto Cavalieri"
- 100 g Rigatino di Cinta Senese
- 100 g guanciale "La Cinta di Guido"
- Vacche Rosse Parmigiano Reggiano from the Red Cow
- Salt and pepper

Fry the diced rigatino and guanciale in a pan until crispy. Break the eggs into a bowl, whisk well and season with 3 tablespoons grated Parmigiano Reggiano of the red cow, pepper and salt.

Cook the long Spaghettoni of "Benedetto Cavalieri" for 16 minutes until al dente. Drain and add the pan with the guanciale and rigatino. Add the eggs and mix well.

Recommended wine: Foho Borgo Casa al Vento