We of Antonio Amato have always loved sharing our recipes and actively involving those who choose us every day. For this reason, on the occasion of the “Carbonara day” we invited all our users to send us through our social networks their own version of this dish that has become the ambassador of the Italian cuisine all over the world.

The best among them would have been the protagonist of our next recipe… and so it was!

We received a lot of answers and we chose the recipe that impressed us the most among your hundreds and hundreds of proposals: Alfredo, one of our users and customers for years offered us a revisited Carbonara version with some genuine ingredients and a unique taste!

Would you like to discover his recipe and prepare it at home? Help yourself following this version.

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Genuine and selected ingredients like our Pasta

What surprised us most about Alfredo’s recipe was the selection of ingredients used to create a rivisited Carbonara in a goumet way!

In his recipe, in addition to the usual ingredients we find the homemade guanciale (salt-cured pork jowl), the wild asparagus (freshly picked by his own hands), the seasoned goat cheese and a special ingredient: Montoro onion.

The homemade guanciale gives the recipe both the right amount of fat and flavour and the typical taste due to this special pork cut.

Unlike the original recipe, Alfredo used seasoned Pecorino cheese instead of Pecorino Romano cheese with its fresh flavour to give an ever stronger and more recognizable taste. Let’s talk about the special ingredients: wild asparagus and Montoro copper onion.

Thanks to the asparagus this dish will have a unique colour exalting the presentation and it will be enhanced by the properties of these vegetables, source of vitamins, fibers and mineral salts that purify our body thanks to their diuretic effect.

The copper onion gives flavour, colour and a sweet fragrance that is in complete contrast with the strong flavour of the other ingredients.

For this reason, they are all unique and selected ingredients to create a rich dressing for the great protagonist of this recipe: our Antonio Amato Spaghetti 100% Italian wheat.

INGREDIENTS FOR FOUR PEOPLE

500 g Antonio Amato Spaghetti

6 medium eggs

150 g guanciale (salt-cured pork jowl)

50 g seasoned Pecorino cheese

1 wild asparagus bunch

1 Montoro copper onion

pepper to taste

salt to taste

DIRECTIONS

To prepare Spaghetti alla Carbonara “Alfredo” recipe start by putting on the heat a pot with salted water to cook your pasta. In the meantime, cut the Montoro onion and brown it gently together with the asparagus tips and the guanciale strips for about 10 minutes, being careful not to burn them.

Bring the water to a boil, then cook your Antonio Amato Spaghetti and prepare at the same time a cream with eggs and seasonal Pecorino cheese in a bowl adding a pinch of pepper. Once your pasta is ready, drain it and let it flavour stirring it in a pan with onion, asparagus and guanciale. Then pour your pasta into the bowl with the egg cream and mix it well.

We suggest garnish the dish adding another pinch of pepper. Now your dish is ready and there are only two things left to do: we would like to thank Alfredo and then let’s take your fork and enjoy this tasty dish!