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Via C. Battisti, 38 - 20032 Cormano (Milano)

August 24, 2017

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Millefoglie di radicchio rosa con besciamella al vino bianco e mandorle

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Pasta carbonara

February 13, 2017


- Spaghetti 400 gr.

- 4 eggs

- Bacon 150 gr.

- 100 gr Pecorino cheese.

- Salt as needed.

- Pepper as needed.

- Extra Virgin Olive Oil as needed.



Cut into uniform strips the bacon.


Cook the spaghetti in plenty of salted water.


Beat the eggs with the cheese in a bowl that can hold the pasta.


Cook the bacon in the oil over medium heat in a frying pan, trying not to dry out.

Drain the pasta, and cook it in the frying pan with the bacon.

Pour it into the bowl with the eggs, and start to stir quickly and with a minimum of energy; in this way the eggs will cook amalgamating with the other ingredients, and will become a smooth paste without lumps.


Serve immediately spaghetti alla carbonara, sprinkle each plate with black pepper.

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