Inspiration

Signorvino's creamy carbonara recipe

Tuck into a creamy carbonara from Signorvino at Fidenza Village – it's the perfect winter warmer.

SERVES FOUR

  • 100 g guanciale or streaky bacon
  • 1 tbsp cooking oil
  • 180 g mezze maniche pasta
  • 2 egg yolks
  • 1 whole egg
  • 80 g Pecorino Romano
  • 40 g parmesan cheese
  • A pinch of black pepper
  1. Fill a saucepan with water and bring to the boil.
  2. Finely dice the bacon and brown in a frying pan with a little oil.
  3. Once the water boils, add the pasta.
  4. In a bowl, whisk the two egg yolks with the whole egg, pecorino, parmesan and pepper.
  5. Drain the pasta and toss in the browned bacon. Remove from the heat and add the beaten eggs.
  6. Sauté briefly to avoid cooking the egg, plate up and serve immediately.

Did you know?

At around 25.3 kg per person a year, Italians consume more pasta than any other country in the world.

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