Medium 25 min

DAVID ROCCO'S CARBONARA WITH PEAS AND SALAME

Products used for this recipe

Ingredients

La Molisana Spaghetti
Rovagnati Salame Felino Diced
Frozen peas
2 garlic cloves
1 onion diced
3 eggs beaten
Olive oil
Hot pepper flakes
Grated pecorino cheese
Salt and pepper to taste

Steps

Quick and easy, fry up some salame and garlic with pecorini, sautéed onions and frozen peas (hot pepper optional). Boil spaghetti in salted water, and when it is ready and al dente, drain water and remove the pot from the stove, stir in a few beaten eggs, grated pecorino and let the heat of the pasta create a beautiful creamy sauce without any cream. Mix together, serve hot and enjoy!
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