Recipe by Chef D’Artagnan
Place a large pot of water to boil, cook pasta according to package directions Put the salt in the water After the paste drain, keep the water they boiled in.
The Carbonara sauce Put in a deep bowl the two yolks, together with the matured cheese that is given through the grater and pepper. Mixing the composition of the bowl, then adding a ladle from the water in which the pasta was boiled and homogenized.
In a medium fried pan, add the oil, smoked pancetta and the chickpeas Cook until browning Put the pasta in the pan and mix, so that the oil will anoint the pasta, then add them to the carbonara sauce bowl Toss well until homogenization, adding more cooking water until it’s lovely and glossy.
Season with salt, pepper and freshly roasted peanuts.
Because pasta cooking will continue in the pan, we recommended that you boil more“al dente” than it is specified on the packaging.