Potato maccheroni carbonara
The unique encounter between tradition and innovation
- mamma emma Potato maccheroni: 400 gr
- Sliced pork jowl: 100 gr
- Eggs: 3
- Water: 100 ml
- Pecorino romano cheese: to taste
- Salt and pepper: to taste
Beat 2 whole eggs plus one yolk into a bowl. Add grated Pecorino cheese, salt, pepper and beat the eggs. Cut the pork jowl into strips and brown it in a pan until crispy. Take outside of the pan once cooked.
In the same pan, add 1/2 glass of water and the maccheroni, stirring for 2 minutes. Remove from heat and put the previously beaten egg. Stir gently and serve on the plate. Add a sprinkle of grated pecorino cheese and possibly a pinch of black pepper.