Recipe by Enrico and Roberto Cerea: Carbon Pacchero
Ingredients for 4 people
- 40 paccheri pasta
- 240 g pancetta
- 4 eggs
- 60 g pecorino cheese
- Salt to taste
- Pepper to taste
- 80 g Parmigiano Reggiano cheese
- 40 g butter
Procedure
Cook the paccheri pasta in plenty of salted water.
Cut the pancetta into julienne strips and fry in a pan until crispy.
Beat the eggs and season with salt, pepper, pecorino cheese, and Parmigiano Reggiano cheese. Cook them like scrambled eggs with a runny consistency.
Toss the pasta with butter and Parmigiano cheese.
Serve the mezzi paccheri stuffed with scrambled eggs.
Finish with a little crispy pancetta and pecorino cheese.
The cover photograph is by Fabrizio Donati.
