- 30g Butter
- 120g diced Pancetta
- 350g Rigatoni
- 3 eggs beaten
- 50g Grana Padano
- 50g Pecorino cheese
- Salt & Pepper
Melt the butter, add pancetta and cook until brown and crispy.
Cook the pasta in a large pan of salted boiling water until al dente; drain the pasta and add to the pancetta.
Remove from heat, pour the eggs and half of the grana and pecorino.
Season with black pepper and mix well.
Finally, add the rest of the cheeses, mix well again and serve.
Will you be giving this simple recipe a try?
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