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Pâtes d’Alsace
With 7 fresh free-range eggs per kilo
of durum wheat semolina
Traditional Pâtes d’Alsace
With 7 fresh free-range eggs per kilo
of durum wheat semolina
100% durum wheat pasta
From French farms
certified “High Environmental Value"
Com’O Jardin
Pasta with vegetables
and spices range
Our creations
Discover our seasonal pasta
in limited edition
Alsatian Nests à la Carbonara
-
15min
-
Easy
Ingredients
-
340
g de
Nests 5
- 200 g de guanciale or pancetta chiffonade
- 4 eggs
- 80 g de Pecorino cheese
- 80 g de Parmesan cheese
- salt
- pepper
A essayer également avec...
Preparation
Bring a large pot of water to the boil to cook the pasta. Thinly slice the guanciale. Brown the guanciale in a frying pan, without fat, over high heat.
Cook the pasta in boiling salted water for 5 minutes. Meanwhile, in a bowl, beat the eggs with the Parmesan and pecorino and add a small ladleful of the cooking water.
Turn off the heat and place the sauce and drained pasta in the pan. Mix well and transfer to plates. Add the guanciale and pepper.
Find this tasty recipe and many others in the book “Cuisiner les Pâtes Made in France” published by Editions Marie Claire.
Photo credits: Atelier chez Elles
© Valfleuri
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