CARBONARA WITH SALSICCIA

ingredients

• 150 g Pasta (e.g. Rigatoni, Spaghetti, or Bucatini)
• 100 g Nonna Elide Salsiccia Original
• 80 g Pecorino Romano, finely grated
• 2 Eggs
• Plenty of freshly ground black pepper
• Salt for the pasta water

here's how

• Bring a pot of water with a pinch of salt to the boil. Cook the pasta al dente according to the instructions on the packet.
• Peel the skin off the salsiccia and crumble the meat into a cold frying pan. Put the pan on medium heat and let the sausage fry slowly so it releases its own fat and becomes crispy.
• Remove the pan from the heat. This is important so the carbonara cream doesn't curdle.
• Whisk the eggs together in a bowl. Stir in the grated pecorino and plenty of black pepper until you have a thick cream.
• When the pasta is ready, lift it straight into the frying pan with the salsiccia. Save the pasta water.
• Add a ladleful of the hot pasta water to the egg mixture to temper it, then pour the mixture over the pasta in the pan. Stir well.
• Add a little more pasta water if needed until you have a completely smooth, creamy sauce that coats the pasta. Serve immediately.

Nonna vet bäst.