Carbonara is a pasta based on egg, Parmesan cheese, olive oil and bacon in its original version; Currently modifications have been made and it is regionalized, however, it is still delicious.
In a pot of boiling water add salt and cook for 10 minutes or until al dente. Reserve 1 cup of the pasta cooking.
In a bowl mix the eggs with the yolks, when they are integrated add the pecorino romano and Parmesan. Reservation.
In a frying pan, fry the double chin for 5 minutes until golden brown. Add the pasta and without stopping stirring add the egg mixture and the cup of water from the pasta cooking, mix for 5 minutes.
Serve in a deep plate and garnish with Parmesan and basil.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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