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Пасте Спагетти Карбонар

Пасте Спагетти Карбонар

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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Ingredients

Adjust Servings:

	150 g Guanciale (cured pork cheek)
	6 Eggs
	150 g Pecorino Cheese
	to taste Black Pepper
	to taste Salt

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Cuisine:

Italian

Spaghetti Pasta Carbonara with Eggs, Pepper and Pecorino Cheese

25
Serves 4
Easy

Ingredients

150 g Guanciale (cured pork cheek)
6 Eggs
150 g Pecorino Cheese
to taste Black Pepper
to taste Salt

Directions

Ик кӱмыж кухня гӹц толын карбонар спагетти пасте пӓлӹмӹ итальян э, рецепт тистӹжӹм, тӹдӹм тӹрӹс философий суммировать: икманяр доно, проста, шедевр яжо качкышым ӹштен кердӹдӓ тӓ ингредиент .

Карбонар-макарон тидӹ, тӧрлӓш guanciale, перцӹ, пекорино сӹрӹм дӓ мыным, перцӹ доно вес аварташ, макаронвлӓ доно йӓмдӹлӹмӹ пар ли ылмы мискыш.

Рецептвлӓм мӓ тагачы предлагаем алло рим пасте карбонар оригинальный, кышты хоза guanciale, лачокла, тамам, шелӓн, мам келесен кердӓм ыльы, тидӹ мӓ гӹцнӓ вӹд дон искусствы изи жемчуг ли норча тамлештараш.

Guanciale-тидӹ лаштыкшым сасна, тӹдӹ шӹргӹ толын, шӱм мычаш гӹц тӹнгӓлӹн, тӹдӹ пӹсӹн образ доно санзалтенӹт ӹлӓш, паштек а 3 тӹлзӹвлӓ.

Steps

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