You can serve this pasta as finger food they’re shell pasta stuffed with soft cream carbonara,
if you’ll serve them  with other finger you’ll create a special aperitif!

And now … LIGHT THE  FIRES!

INGREDIENTS FOR 4 PEOPLE:

Calculated 2 shells for person

- 4 eggs

- 4 slices of bacon

Pecorino-abundant

- Salt and pepper to taste

-Vinegar to taste

  Cook shells in boiling salted water and remove them a few minutes earlier,
rinse under cold water and lay them on a cloth.
Prepare the poached eggs with the usual procedure:
as soon as the water boils, turn off the heat, put a little drop of vinegar,
turn quickly, creating a vortex and pour the egg,
switch on the heat for about two minutes, the inside of the egg must remain liquid.
Whisk the poached eggs with cheese, salt and pepper.
Cut the bacon into thin strips and make it crispy in the pan.
With the help of a pastry bag stuffed  the shells with the  carbonara cream ,
pass them to the oven for 3-4 minutes and garnish with the crispy bacon.

Et voila … the shells are in the saucer in the foreground at the bottom!