CARBONARA LACTOSE FREE

INGREDIENTS

• 900 g Barilla for Professional Classica Spaghetti
• 400 g Bacon (cubes or sticks)
• 250 g Pecorino (or other aged sheep milk cheese naturally lactose-free)
• 10 Egg yolks
• To taste: Black pepper
• To taste: Salt

PREPARATION

1. 1.In a bowl, beat egg yolks with a pinch of salt and 2/3 of the grated Pecorino cheese.
2. 2.Cut the bacon into 2 mm slices , then into strips or cubes and place them in a large skillet over medium heat until the fat melts. Fry lightly.
3. 3.Cook spaghetti into boiling salted water until “al dente”, and drain. Reserve a little of cooking water to whisk pasta.
4. 4.Pour pasta into the pan containing the bacon and mix.
5. 5.Turn off the heat, add the beaten eggs mixed with Pecorino cheese, a few cooking water and stir for 30s.
6. 6.Finish the dish by sprinkling the remaining grated pecorino cheese on top and serve.