CARBONARA HALAL

INGREDIENTS

• 900 g Barilla for Professional Classica Spaghetti
• 500 g Canned Chickpeas (pre-cooked)
• 30 g Smoked Paprika powder
• 10 Egg yolks
• 80 g Pecorino cheese
• 250 g Halal Pecorino or aged sheep cheese, grated
• 10 ml Extra virgin olive oil
• To taste: Black pepper
• To taste: Salt

PREPARATION

1. 1.Wash chickpeas under the water and let them dry. Display on an oven plate and put in a pre-heated oven at 200° C for 20 minutes, until they get toasted and crunchy.
2. 2.Cook spaghetti into boiling salted water and reserve a little of cooking water to whisk pasta.
3. 3.In a bowl, beat yolks, mixing with the grated aged sheep cheese and whisking with a ladle of cooking water until getting a smooth and silky consistency.
4. 4.In another bowl, mix the toasted chickpeas with E.V.O O, smoked Paprika powder, Salt and Pepper .
5. 5.Drain pasta when «al dente», toss it a pan with the yolks sauce for 1 minute and serve in bowl plates, pouring at the end with a generous spoon of crunchy chickpeas.