First courses
Alternative Carbonara
Author: Guido Boschetti
Difficulty:
Beginner
Total time:
45 min
Servings:
1 Serving
Ingredients:
125 g
of Tipico IT's Cow ricotta
60 g
of Tipico IT’s Fiore Sardo
125 g
of Tipico IT’s Guanciale
300 g
of Tipico IT’s Mezze Maniche
1
Bag of saffron
Salt
Pepper
PREPARATION
1
In a bowl mix the ricotta with some saffron melted in 3-4 tablespoons of cooking water, the grated Fiore Sardo, a pinch of salt and a sprinkling of pepper. Blend everything in order to obtain a homogeneous cream.
2
Subsequently take a pan and cook the guanciale without adding any fat, until it becomes crunchy.
3
Now cook the pasta in abundant salted water and once it is ready, drain it al dente. Then mix the pasta with the guanciale and stir the mixture for 2-3 minutes.
4
Switch off the gas, add the ricotta and saffron cream, a little bit of cooking water and complete the creaming. At this point, your dish is ready to be served and tasted.
