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Carbonara ni Pasta ni spaghetti

Carbonara ni Pasta ni spaghetti

Name: Spaghetti Pasta Carbonara
Yield: 4
Cuisine: Italian
Ingredients: Guanciale (cured pork cheek): 150 g; Eggs: 6; Pecorino Cheese: 150 g; Black Pepper: to taste; Salt: to taste

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na miniti

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Wasea
4,625 Nanuma
Me vaka na 3

Gacagaca

Moica na Servings:

	150 lako Noqu Vakabauta (balu vuaka era sa moku)
	6 Na yaloka
	150 lako Pecorino jisi
	tovolea Pepper ni Black
	tovolea Salt

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Cuisine:

Itali

Spaghetti Pasta Carbonara with Eggs, Pepper and Pecorino Cheese

25
Veiqaravi 4
Rawarawa

Gacagaca

150 lako Noqu Vakabauta (balu vuaka era sa moku)
6 Na yaloka
150 lako Pecorino jisi
tovolea Pepper ni Black
tovolea Salt

IDusidusi

Sa ikoya e dua na veleti duadua ni mata ni Itali na cuisine na Carbonara ni Pasta ni spaghetti, e dua na iwalewale emblematic me iVakaleka ni na filosofi taucoko: kei na vica, rawarawa, gacagaca totoka o rawa ni cakava e dua na iyaloyalo ni kakana.

Na carbonara e dua na pasta yalovinaka vakatuituinataki ena guanciale, pepper, pecorino jisi kei na yaloka vakabalei vata kei na so tale na pepper, ka dodonu me vakasaqa kei na katakata ni na pasta ena na tiko.

Nikua eda sa vakatura na ulu ni Roma na icakacaka ni carbonara ni alla ni pasta, se ra sa kina na guanciale na ivakavuvuli, na ka dina, na ikanakana, ca na uro, rawa ni da tukuna ni sa yaco mai oqo na jewel lailai ni na Cakacakaniliga ni Norcia na wai ni moli ni na condiment.

Na guanciale e na tiki ni na vuaka me tekivu mai na baluna ka yaco kina me yacova na ivakataotioti ni domona ka sa vakavinaka vakatuituinataki tale ka peppery ka sa yalovinaka ka vakatuituinataki me baleta na 3 vula.

Na ikalawa

1 Cakava	Bring a large pot of salted water to a boil.
2 Cakava 15	Remove the rind from the guanciale and cut it first into slices and then into strips of about 1cm thick. Pour the pieces into a no-stick pan and cook for about 15 minutes on a medium flame turning occasionally. Take care not to burn it otherwise it will give off a too strong aroma.
3 Cakava	Cook spaghetti in boiling water for the time indicated on the package.
4 Cakava	Pour the egg yolks in a bowl and add also most of the pecorino cheese provided in the recipe. The remaining part will serve to garnish the Pasta. Add black pepper and mix everything with a hand whisk. Add a tablespoon of cooking water to dilute the mixture and mix.
5 Cakava	Drain the pasta al dente directly into the pan with the bacon and stir-fry it briefly to flavor it. Remove from heat and pour the mixture of eggs and pecorino into the pan, stirring quickly. If it is too dry you can add a little cooking water.
6 Cakava	Serve immediately the carbonara spaghetti flavoring with the pecorino left and the black pepper.