CARBONARA WITH SALSICCIA

ingredients

• 300 g Nonna Elide Lumaconi
• 2 slices of Guanciale (approx. 100 g)
• 300 g Nonna Elide Salsiccia Original
• approx. 250 g Sieved tomatoes (passata) or finely crushed tomatoes.
• 3 Egg yolks
• 1 dl Grated Pecorino Romano (Parmesan, or a mix of both)
• Salt for the pasta water
• Freshly ground black pepper and fresh basil, to serve

here's how

• Start by cutting the guanciale into thin strips and then into cubes. Put them in a cold pan and turn the heat up to medium, letting the fat slowly render out until the pieces are crispy and golden. Lift out the pieces and set them aside, but pour the melted fat into a bowl.
• In the same pan, with a little fat still left in it, fry the crumbled salsiccia over medium to medium-high heat. Once the sausage has taken on a lovely colour and released its own fat, return the guanciale to the pan and pour in the sieved tomatoes. Let the sauce simmer for about 10–15 minutes until it has thickened properly, then take the pan off the heat and let it cool slightly while the pasta cooks.
• Meanwhile, prepare your carbo-crema by adding the egg yolks and grated cheese straight into the bowl with the guanciale fat. Stir thoroughly until you have a smooth, creamy, fragrant emulsion.
• Cook your Lumaconi in plenty of salted water until al dente, and remember to save a cup of the starchy cooking water before draining the rest. Stir your carbo-crema straight into the slightly cooled tomato sauce in the pan, then fold in the pasta. Mix well so the sauce finds its way into every shell, adding a splash of cooking water if needed to reach that perfect creaminess.
• Serve straight away, finishing with a few generous twists of the pepper mill, a little extra grated cheese and fresh basil cut into thin strips.

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