PECORINO AND PEPPER RAVIOLI WITH CARBONARA SAUCE AND CRISPY BACON
INGREDIENTS
- 1 pack Rana Italian Tour Pecorino Romano and Black Pepper Tortellini
- 30 g bacon
- 2 whole eggs
- 1 egg yolk
- 60 g Pecorino Romano cheese
- Grated
- Salt and pepper
METHOD
1. Preheat oven to 170 degrees. Line a baking tray with baking paper and add bacon to tray. Bake until crispy. Once bacon is cooled break half into crumbs.
2. Bring pot of water to boil, add salt and cook tortellini according to pack instructions.
3. For the sauce: In a bowl, beat eggs and egg yolk with pecorino cheese, season. Add cooking water from the tortellini to get a sauce consistency.
4. Drain cooked tortellini and return to pot and slowly add in carbonara sauce, stirring.
5. Add crumbled bacon.
6. Serve immediately with whole slices of bacon to garnish.
2. Bring pot of water to boil, add salt and cook tortellini according to pack instructions.
3. For the sauce: In a bowl, beat eggs and egg yolk with pecorino cheese, season. Add cooking water from the tortellini to get a sauce consistency.
4. Drain cooked tortellini and return to pot and slowly add in carbonara sauce, stirring.
5. Add crumbled bacon.
6. Serve immediately with whole slices of bacon to garnish.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Italian Tour Pecorino Romano and Black Pepper Tortellini
- 30 g bacon
- 2 whole eggs
- 1 egg yolk
- 60 g Pecorino Romano cheese
- - Grated
- - Salt and pepper
METHOD
1. Preheat oven to 170 degrees. Line a baking tray with baking paper and add bacon to tray. Bake until crispy. Once bacon is cooled break half into crumbs.
2. Bring pot of water to boil, add salt and cook tortellini according to pack instructions.
3. For the sauce: In a bowl, beat eggs and egg yolk with pecorino cheese, season. Add cooking water from the tortellini to get a sauce consistency.
4. Drain cooked tortellini and return to pot and slowly add in carbonara sauce, stirring.
5. Add crumbled bacon.
6. Serve immediately with whole slices of bacon to garnish.
2. Bring pot of water to boil, add salt and cook tortellini according to pack instructions.
3. For the sauce: In a bowl, beat eggs and egg yolk with pecorino cheese, season. Add cooking water from the tortellini to get a sauce consistency.
4. Drain cooked tortellini and return to pot and slowly add in carbonara sauce, stirring.
5. Add crumbled bacon.
6. Serve immediately with whole slices of bacon to garnish.
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