Tagliatelle carbonara with AlterVcon and pepper
For 2 portions: 200 g tagliatelle, AlterVcon, 1 clove of garlic, 60 g of Pecorino cheese, 2 eggs, olive oil, salt and ground pepper
Step by step:
- Heat 2 litres of water in a pan. When it boils, add the pasta and a little salt. Cook it for between 8 and 10 minutes.
- Use the pasta cooking time to make the sauce: cut the AlterVcon into strips and peel the garlic clove. Put a pan on to heat with a little olive oil and the garlic. When it has browned, add the strips of AlterVcon and fry them until they are crispy.
- Put a little of the pasta water in a bowl together with a couple of egg yolks, the grated Pecorino cheese and some salt and pepper. Stir to mix all the ingredients. Some people use cream, but the original recipe doesn’t include it. The sauce is made from an emulsion of the egg and cheese with the albumen of the pasta.
- When the pasta is cooked, drain it and put it in the bowl with the egg and cheese. Add the crispy contents of the pan, mixing everything together and topping it off with a little more Pecorino.
Beech-smoked, with the texture and flavour of animal bacon but very healthy nutrition values. Made from soya, cereals, egg and olive oil.
Perfect for making tasty vegetarian AlterDishes such as pasta, pizza, salads, sandwiches...
Source of protein, vitamin B12 and iron.
|NUTRICION DETAILS||PER 100 G|
|ENERGY VALUE||846 KJ / 202 KCAL|
|OF WHICH SATURATED||1.8 G|
|OF WHICH SUGARS||0.9 G|