Medium 25 min

DAVID ROCCO'S Carbonara with peas and salame

Products used for this recipe


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


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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