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CARBONARA ROSSA SPAGHETTI

CARBONARA ROSSA SPAGHETTI

Carbonara Rossa combines two legendary Italian dishes, Carbonara and Amatriciana, to create a wonderfully creamy and tomato-y dish for the holiday season.

Made with Tomato Puree

Mutti® Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.

Tomato Puree

cooking sketch 20 min (COOK TIME: 15 min / PREP TIME: 5 min)

cooking sketch Easy

4 people

Ingredients

Tomato Puree
  • 14 oz spaghetti
  • 14 oz Mutti® Tomato Puree
  • 7 oz lardons (or bacon cut into matchsticks)
  • 3 oz Pecorino cheese
  • 6 egg yolks
  • salt
  • pepper
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Method

  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 Mutti® Tomato Puree, season with salt and pepper and cook for 7 minutes with the lid on. Turn off the flame.
  4. Grate the Pecorino cheese.
  5. Mix 6 egg yolks with the grated Pecorino to make a cream.
  6. 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.
  7. Serve with a sprinkling of pepper and grated pecorino cheese.

Quick and delicious, Spaghetti, With friends, Pasta or rice dishes, Family, Main course, Pasta

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