” Rigatone Carbonara “, with tomatoes and Basil
Bella and I sharing breakfast.
(Don’t worry, I have my own bowl, on the table. 🙂
My version of “Carbonara” :
Wisk 2 egg yolks and 1 whole egg with 1/2 cup milk,
2 tbsp parmesan, kosher salt and freshly ground pepper to taste.
Saute 3 cup’s rigatone in butter (use olive oil if you prefer), until
pasta becomes lightly crispy on a few spots.
Add egg mixture, tomatoes and chiffonade of basil and cook
until egg’s start to set. Share with a loved one .
Bon Appetit ! Live is Good !
I am happy I am not the only one who enjoys a good carbonara for breakfast!
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Carbonara rock’s ! Any time of the day :-0
Olive oil is great for any recipe but it is also a good source of phytochemicals and vitamins.,
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