FRESH PASTA ALLA CARBONARA
Alliance food - wine:
Rosé wine AOP Côtes de Provence "MIMI EN PROVENCE" goes well with the fresh pasta alla carbonara.
Preparation – 15 min, Cooking - 15 min. For two (2) servings: 200 g fresh pasta (tagliatelles) * 100g smoked bacon * 2 tablespoon (tbsp) or 70 g heavy cream * 1 whole egg yolk * 30 g freshly grated Parmesan cheese * Salt and freshly ground pepper to taste.
Cut bacon into thin slices. Cook bacon without adding cooking oil. Turn off the heat when strips of bacon are golden brown then keep warm. Bring salted water to a boil, then add pasta. Combine the cream and egg yolk in a shallow dish. Salt and pepper lightly.
When the pasta is still firm, drain and rinse, then place in a suitable serving bowl. Add the bacon and stir. Check the seasoning and serve immediately, with grated Parmesan cheese.
* Prefer the "Parmigiano Reggiano" certified as a protected designation of origin.