Snow peas with carbonara and cacioricotta

Recipe by Chef @Franco Marino

Ingredients for 4 people

taccole 400 g
snow peas 400 g
eggs n 2 plus 2 red
pecorino 80 g
pepper 5 g
Tenuta Agrilat cacioricotta 100 g

Create a homogeneous mixture with eggs and pecorino cheese and pepper, cook the pasta al dente and mix it with the previous mixture, using the cooking water if necessary. Serve the pasta with grated cacioricotta flakes on top.

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