Spaghetti n.15 with carbonara dressing


Spaghetti n.15 with carbonara dressing



  • Spaghetti 15 La Molisana   320g
  • Egg yolks   4 pieces
  • Seasoned pork cheek   200g
  • White wine   50ml
  • Grated Parmesan cheese   100g
  • Extra-virgin olive oil  
  • Salt, to taste   to taste
  • Black pepper ground using a pepper mill  


Pour the egg yolks and the whole eggs into a container. Beat them with a whisk, adding the Parmesan, a drizzle of olive oil, the salt and the pepper.

In a pan brown the pork cheek cut into strips with the olive oil. Wet with white wine and allow it to evaporate.

In boiling salted water cook the Spaghetti 15, drain them al dente and pour them into the pan with the pork cheek, mixing well.

Place the Spaghetti in the container with the eggs and flavour well in a way that the eggs curdle with the heat of the pasta.

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Cooking is an act of personal expression. Nobody knows this better than Nicola Vizzarri.
Nobody knows that better than Nicola Vizzarri , a member of the Italian National Chef's Association, who has created the Chef's Dishes Recipes, drawing from tradition in a chef Vizzari likes to develop flavours with a creative flair. His goal is to help you to create meals that your guests will remember.

 Cooking is also a ceative conversaion between chef and diners. Antonio Trotta,  young chef from the Honda Gresini team, draws inspiration from his word travels, enjoys experimenting with different flavours and loves to share his experiences with his diners. He has created La Molisana's The World Fusion Recipes so that you can experiment with your own ideas.

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