Spaghetti Grossi Rummo
Pour a drizzle of olive oil into a pan. Add the bacon and brown it. Beat the eggs in a bowl. Add the parmesan, salt and pepper and mix. Bring the water to a boil in a large saucepan and add salt. Cook the enlarged spaghetti for 11 minutes. Drain the pasta and toss it with the olive oil and bacon. Remove from the heat and quickly add the egg mixture while it is still hot.
LONG FORMAT: ENLARGED SPAGHETTI
RUMMO
Benevento, Italy
To make their pasta, RUMMO selects the best durum wheats, the only ones capable of guaranteeing the right protein content of the pasta and only uses the hardest waters of the Sannio Valley.
Thanks to the method Lenta Lavorazione and the know-how of its artisans, the pasta RUMMO are now certified in terms of their cooking performance and the quality of the wheat semolina used. Each format undergoes a taste test by two chefs to verify its correspondence with the certified characteristics.
The result speaks for itself: the pasta is delicious and it ensures exceptionally uniform and constant cooking performance over time.
Length: 260mm - Thickness: 1.90mm
Cooking time: 12 minutes.
