From a perfect Terroir
Pasta is made of only two ingredients, wheat and water. These two must be of the greatest quality to reach the best results.
All the wheat used by Monograno Felicetti comes from organic culture. But what about the water? Where do you get the most natural, purest water?
At 10,000 metres altitude, where Monograno Felicetti was born is not only the place to find the purest water but also the freshest air to dry the pasta.
Monograno Felicetti is recognised today to be one the top pasta producers from Italy and used by the top Michelin star chefs.
Carbonara for 4 people
320 grams Monograno Felicetti Fusilloni
150 grams smoked pancetta
4 egg yolks
50 grams pecorino cheese
Add water and some salt to a pan and bring to the boil
Cut your pancetta into lardons Cook them at low heat in a large non stick pan until they are brown, than remove from heat
Add the pasta to the boiling water
Meanwhile prepare the sauce in a bowl. Add the egg and yolks, 3/4 of the pecorino and some black pepper. Whip by hand and add a table spoon of cooking water.
Once the pasta is cooked, drain it directly in to the pan with pancetta AWAY from the heat.
Pour the sauce over the pasta and stir. Serve it in a bowl with the remaining cheese and more black pepper.