Biglio alla carbonara | Rice and Pasta | DW | 23.07.2013
  1. Inhalt
  2. Navigation
  3. Weitere Inhalte
  4. Metanavigation
  5. Suche
  6. Choose from 30 Languages

Rice and Pasta

Biglio alla carbonara

Biglio alla carbonara with Montagnana prosciutto

Biglio alla carbonara

(serves 6)


700g Biglio pasta (home-made is best)

1 carrot

1 zucchini

2 leeks

3 slices of Montagnana prosciutto

3 eggs

100ml milk

100g Parmesan

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.