Trofie alla carbonara di Radicchio di Chioggia IGP
Ingredienti (per 4 persone)
Trofie g 400
Radicchio di Chioggia g 300
Pancetta affumicata g 100
Uova 4 tuorli
Pecorino stagionato g 40
Panna cl 100
Sale e pepe q.b.
Difficoltà: Facile
Preparazione: 15 min
Tempo di cottura: 15 min
Dose: 4 persone
Costo: Basso
Procedura
Sbianchire il radicchio in acqua calda, poi rosolare la pancetta tagliata a dadini e brasare il radicchio tagliato a listarelle, aggiustare di sale.
Cuocere le trofie in abbondante acqua salata, quindi scolarle e spadellarle col radicchio e la pancetta assieme al pecorino grattugiato. Miscelare i tuorli d’uovo e la panna e aggiungere l’appareil alla pasta. Impiattare senza far asciugare troppo con una spolverata di pepe a piacere.
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