Authentic Carbonara from Rome

Now, for years I couldn't imagine carbonara being any different than the usual creamy, full of fats and cheese dish.

But it turns out we got it wrong all this time. The usual recipe should be called "A la Creme" or something, because this is how you'll eat it in Rome.

pasta
1 garlic clove
200 gr prosciutto
2 shots white wine
4 egg yolks
300 gr parmesan

1. We boil the pasta we want. Tagliatelle or spaghetti is the most recommended. I used tagliatele this time.
2. In a pan with some oil, we fry the garlic and the prosciutto.
3. We add the wine and we wait untill it starts boiling and evaporates.
4. We add in the pan our boiled pasta.
5. In a bowl, we stir the egg yolks with the parmesan. We then add the pasta from the pan in, but do it quickly because you don't want to cook the egg.

Tortellini Au Gratin

I adore tortellini, they taste so good even if you just boil them and eat them plain.
This recipe is easier than it looks if you want to try something different.

For 4 servings you'll need :

500 gr tortellini ( I chose mine with cheese)
25 gr fresh tomato sauce
250 gr mushrooms
75 gr butter
75 gr grated parmesan
3 tbsp whipping cream

Boil the tortellini for 16 mins in salted water

Cook the sliced mushrooms with half of the butter in a pan, and add salt and pepper.

In a different pan warm up the tomato sauce, mixing it with the cream.

Put butter on the bottom of an oven dish(pyrex). Then add half of the tortellini, on top of that half of the tomato sauce and half of the mushrooms. Repeat with the rest of the incredients. Put the cheese and the rest of the butter in small pieces on top.

Bake in the oven in high temperature for 15 mins until they take a golden colour.

And ready!

xxx