Prepare your gravy
Create your own sauce to taste and bring it to temperature. Add 100ml of water. Don't be afraid to dilute the sauce too much.
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
Preparation
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.
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