So many possibilities if you can think ‘out of the box’. Eggs, pancetta, cheese and pasta…. Let’s keep the eggs, the cheese and the pasta and empty our fridge instead ;-).
Mushrooms, cherry tomatoes, courgettes, or whatever you may find in your fridge are prefect ingredients for this carbonara. Smoked salmon? Of course, ideal for a salty taste in combination with grated pecorino.
Boil 120 grams of pasta (for this recipe, use your leftovers) al dente. Fry a few garlic cloves and the chopped vegetables in the oven. Add the drained pasta, pepper, salt and a lot of freshly chopped basil. Add 3 whipped raw eggs and 3 table spoons of pecorino cheese.
Bake 20 mins in the oven at 180°. Colorful carbonara version!