INGREDIENTS
- For the mass:
- – Flour 300 g.
- – Semolin 100 g.
- – Yolks 6 models.
- – Eggs 2 models.
- – Additional semolin to stretch.
- For the sauce:
- – Additional virgin olive oil 4 tbsp.
- – Smoked bacon lower into ½ x 4 cm sticks 300 g.
- – Broccoli in small “bushes” 20 models.
- – Spinach 1 good handful.
- – Yolks 6 models.
- – Grated reggianito cheese 8 tbsp.
- – Salt and black pepper to style.
CARBONARA NOODLES WITH BROCCOLI AND SPINACH scrumptious do-it-yourself pasta dish to get pleasure from at residence!
PROCEDURE:
1. For the dough, take the dough right into a bowl after which knead it on the counter.
2. Go by a sobadora and stretch it.
3. Reduce the noodles.
4. In a saucepan with loads of boiling water, add a handful of salt and boil the pasta till al dente.
5. Whereas the pasta is cooking, in a frying pan with a bit of olive oil, sauté the bacon and broccoli till golden brown. Then add the pasta, al dente, and sauté for a minute to infuse it with the flavour of the bacon.
6. In a separate bowl, combine the remainder of the elements. Add the pasta to the bowl with a bit of of the pasta cooking water. Combine rapidly in order that the egg heats up and emulsifies with out letting it coagulate.
7. Serve instantly and luxuriate in!
