Ingredients for 4 people:
- 250 Gr. of FETTUCCINE AI PORCINI “Casa Rovigatti”
- 200 gr. of bacon
- 4 egg yolks
- 200 gr. of Parmesan cheese
- EVO Oil “Il Frantoio”,
- Salt and Pepper
In a pan with a drizzle of “Il Frantoio” EVO oil, fry the diced bacon until it is toasted, add the egg yolks, parmesan, plenty of pepper in a bowl and make a cold cream with a little cooking water.
Cook the FETTUCCINE AI FUNGHI “Casa Rovigatti” in abundant salted water for 2-3 minutes, drain the pasta and stir the bacon in the pan, transfer everything into a bowl out of the heat, add the egg and Parmesan cream, stir well and serve adding some pepper and parmesan.