Tomato carbonara spaghetti was born from the creative union of two legendary Italian recipes: Carbonara and Amatriciana. The result is a first course with a surprising taste.
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1
Bring plenty of salted water to the boil.
2
Put the bacon in a non-stick pan and cook it for a few minutes over a low heat.
3
Add the Mutti tomato puree, season with salt and pepper and cook for 7 minutes, with the lid on. Turn off the flame
4
Mix 3 egg yolks with the pecorino to make a cream.
5
Drain the spaghetti “al dente”, pour them into the pan with the sauce, turn them in the pan to season them well and add the cream of egg yolks and pecorino. Adjust the consistency with a little pasta cooking water.
6
Serve with a sprinkling of pepper and grated pecorino.
Tomato Carbonara was born from the union of two legendary recipes of the Lazio tradition. A first course with a surprising taste, a variant that blends the flavours of two classic Italian recipes known all over the world: Carbonara and Amatriciana.
The two recipes have two ingredients in common: pecorino Romano and lardons. In the Carbonara there is egg yolk and lots of pepper to complete the culinary work of art. In the Amatriciana the tomato blends with the taste of the lardons and pecorino to create that enveloping taste that we love throughout Italy.
Combining the two recipes creates a delicious result. The creaminess of the Classic Carbonara has added to the explosion of taste of the Amatriciana in a truly surprising combination.
For the success of this dish it is important that the yolk does not cook, which is why spaghetti “al dente” must be seasoned with tomato and the cream of egg yolks and pecorino with the heat turned off. A nice sprinkling of black pepper and freshly grated pecorino Romano complete the dish.
