Biglio alla carbonara with Montagnana prosciutto
Biglio alla carbonara
700g Biglio pasta (home-made is best)
3 slices of Montagnana prosciutto
Salt and pepper to taste
Peel the vegetables into thin strips and satuee with olive oil in a hot pan. Add salt. Beat the egg and milk together and add Parmesan cheese. Slice the prosciutto into strips and roast in the oven until crispy. Add salt to a pot of water and bring to the boil. Cook the biglio and add to the vegetables in the pan. Pour over the milk-egg mixture and allow to thicken. To finish add the crispy prosciutto and season to taste. Buon Appetito!
This recipe comes to us courtesy of Giovanni Rugolotto of the Hostaria San Benedetto.