Tagliolini in lightly carbonara sauce of vegetables


500 g Tagliolini Maffei

120 g of boiled peas
100 g of boiled and shelled beans
130 g of boiled beans and chopped
1 medium potato, boiled and diced
150 g of boiled carrots and diced
4 egg yolks
50 g of milk
80 g bacon
60 g of grated Parmesan cheese
extra virgin olive oil
salt to taste
pepper as needed
parmesan shavings to decorate

Saute in a little oil the bacon chopped into cubes (photo 1). Add the vegetables and flavor them. Check the flavor (photo 2). Separately, in a bowl beat the egg yolks with the milk and cheese and peppery it. Boil pasta in salted water, drain it al dente and pass it in the pan with the vegetables. Season it with the egg yolks, stir for 2 minutes and serve finishing the dishes with slivers of Parmesan cheese (photo 3).

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