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