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spaghetti Carbonara

spaghetti Carbonara

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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ingredientes

axuste Dose:

	150 g papadas (fazula de porco curada)
	6 ovos
	150 g pecorino Cheese
	probar Pementa negra
	probar sal

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cociña:

Italiano

Spaghetti Pasta Carbonara with Eggs, Pepper and Pecorino Cheese

25
serve 4
Fácil

ingredientes

150 g papadas (fazula de porco curada)
6 ovos
150 g pecorino Cheese
probar Pementa negra
probar sal

Direccións

Spaghetti Pasta Carbonara é un dos pratos máis representativos da cociña italiana, unha receita emblema que resume a filosofía integramente: con algúns, simple, fermosas ingredientes que pode facer unha obra mestra prato.

O Carbonara é unha masa aderezada con guanciale, pementa, pecorino cheese and eggs beaten with other pepper, which must be cooked with the heat of the pasta in the pan.

Today we propose the original Roman recipe of pasta alla carbonara, where the guanciale is the master, Centrais, the taste, the fat, we could say the juice of the condiment comes from this little jewel of the art of Norcia.

O guanciale é a parte do porco que comeza a partir da meixela e chega á final do pescozo, que é adecuadamente salgado e picante e é temperado para 3 meses.

pasos

1 feito	Bring a large pot of salted water to a boil.
2 feito 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 feito	Cook spaghetti in boiling water for the time indicated on the package.
4 feito	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 feito	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 feito	Serve immediately the carbonara spaghetti flavoring with the pecorino left and the black pepper.