Matt spaghetti with zucchini flowers and roman pigs cheeks carbonara

 

Ingredients for 4 people:

350 g spaghetti
3 eggs (poached)
50 g butter
120 g sliced roman pigs cheeks
150 g zucchini flowers
50 g Pecorino cheese
40 g crushed black peppercorns
a bit of extra virgin olive oil from Umbria
a little bit of milk and salt
a little bit of vegetable stock

For the garnish:
50 g Pecorino cheese

 

Soak the pasta in lukewarm water for one hour and a half. In the meantime poach the eggs, blend them with a little olive oil and black pepper to create a cream. Heat a little butter and gently fry the pigs cheek with the lengthwise cut zucchini flowers. Add a little vegetable stock and finally add the spaghetti. Mix with the egg cream and toss everything in a pan. Add the Pecorino cheese and black pepper. Garnish with the puffed Pecorino cheese cooked in the microwave.

Nicola Batavia