A dish that has the aroma of tradition and deliciousness: Perline filled with Parmigiano Reggiano PDO wrapped in the creaminess of carbonara, for an all-Italian explosion of flavours. Pamper yourself for dinner!
Perline with Parmigiano Reggiano DOP alla carbonara
30 minutes
average
2 people
Ingredients
Perline with Parmigiano Reggiano PDO
1 pack (200g)
guanciale or bacon
120g
egg yolks
3
pecorino romano cheese
40g
peppercorns
to taste
salt
to taste
preparation
1
Cut the guanciale or bacon into cubes and sauté in a pan until they become crispy; then drain the guancial or bacon from its grease and let it cool. Keep the grease aside.
2
In a fairly large bowl, add 3 egg yolks and the grated Roman pecorino cheese, then the freshly ground pepper to taste. Stir with a fork or whisk until thick, then mix with 2 tablespoons of guanciale or bacon fat.
3
Bring a pot of salted water to the boil, drop in the Perline ofParmigiano Reggiano PDO and cook for 3 minutes over medium-low heat. Take 2 tablespoons of cooking water to soften the egg cream, then pasteurise the cream in a bain-marie by placing it on top of the pot.
4
Once the Perline are ready, drain them and put them in the pan with the guanciale or bacon, with the heat turned off, keeping a few cubes aside, and mix, adding the egg-based cream.
5
Serve by placing guanciale or bacon cubes aside and finishing the dish with a sprinkle of pepper.
LET YOURSELF BE INSPIRED
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