ingredients

2 sausages with a knife, homemade
60 g of smoked chest, in chiffonnade
60 g of pancetta, in chiffonnade
5 organic eggs
1 bunch of small onions
1 small glass of white wine
60 g of Sicilian peppato pecorino (peppered sheep's cheese, or a refined Corsican ewe)
Some leaves of parsley and basil (or chives)
1 small pepper (optional)
extra virgin olive oil
Flower of salt
Grilled pepper

Steps

1st step of the carbonara pasta recipe

- Detail the breast and pancetta in thin strips.
- Grate the pecorino.
- In a bowl, beat the eggs with 20 g pecorino, chopped parsley and basil.
- Salt slightly, pepper.

2nd step of the carbonara pasta recipe

- In a large pan, brown the chopped onions with a drizzle of olive oil.

3rd step of the carbonara pasta recipe

- Add the crumbled sausages, the strips of breast and pancetta, the small pepper, let color 5 min.
- Wet with the white wine, let evaporate.
- Remove the chilli.

4th step of the carbonara pasta recipe

- Cook the pasta in a large pot of salted water, brought to a boil.

5th step of the carbonara pasta recipe

- Drain the pasta al dente (still firm under the tooth), their cooking will end in the pan.
- Saute them with the sausages, breast and pancetta.
- Then add the eggs and cook another 1 min over high heat: the eggs should remain soft.

Finishing recipe pasta with carbonara
Pour the pasta into a bowl, sprinkle with the remaining pecorino and mix to bind all the ingredients.
Serve at the table: this dish, symbol of conviviality, is tasted hot and in good company!

tips

- Bucatini (from the Italian bucato: pierced) have the length of spaghetti but their diameter is a little bigger. Thus, their tubular shape is perfect for sauces.
- No fresh cream ! The crema of the carbonara does not come from the crème fraîche that one would add at the end, but from the just cooking of the eggs - which must not harden - and pecorino, incorporated out of the fire.
- Basil in the carbonara All the delicacy of Angelina's recipe is in this dusting ...
- Variations Alba Pezone loves carbonara with asparagus tips, zucchini and ... squid!

What to drink pasta with carbonara
With a Corbières from the Abbotts & delaUnay estate . A gourmet wine: beautiful black dress, violet floral nose, fine spices and tobacco, rich mouth and final of stewed fruits.
9,90 € at the best wine shops. www.abbottsetdelaunay.com