Original Roman Spaghetti alla Carbonara and all about Carbonara Pasta Recipe Sauce
BY
Chef.FoodTwitter
2014-04-15
The carbonara evolved from classic Roman dish called la greicia – pasta served with cured pork cheek and pecorino cheese. This dish is very popular in Rome and even had fans among the ecclesiasts is spaghetti alla carbonara.
I tend to always order carbonara at Italian restaurants because it is by far my favorite pasta, and here is the secret from the chef
Ingredients:
1. 1 pound of imported dried spaghetti or bucatini(a thick spaghetti-like pasta with a hole running through the center)
2. 8 ounces guanciale - it is a cured meat product prepared from pork jowl or cheeks or
pancetta — Italian bacon made of pork belly meat that is salt cured and spiced with black pepper
3. 1 clove of fresh garlic
4. 2 medium eggs (organic)
5. 100 grams mixed Parmigiano and pecorino Romano – grated
6. extra-virgin olive oil
7. salt and pepper
NO CREAM!!
http://www.foodtwitter.com/home/details/3406/quick-pasta-carbonara
http://www.foodtwitter.com/home/details/14375/rock-and-roll-spaghetti-carbonara
http://www.foodtwitter.com/home/details/15871/to-die-for-spaghetti-carbonara-by-tom-cruise
http://www.foodtwitter.com/home/details/15871/to-die-for-spaghetti-carbonara-by-tom-cruise
I tend to always order carbonara at Italian restaurants because it is by far my favorite pasta, and here is the secret from the chef
Ingredients:
1. 1 pound of imported dried spaghetti or bucatini(a thick spaghetti-like pasta with a hole running through the center)
2. 8 ounces guanciale - it is a cured meat product prepared from pork jowl or cheeks or
pancetta — Italian bacon made of pork belly meat that is salt cured and spiced with black pepper
3. 1 clove of fresh garlic
4. 2 medium eggs (organic)
5. 100 grams mixed Parmigiano and pecorino Romano – grated
6. extra-virgin olive oil
7. salt and pepper
NO CREAM!!
More Carbonara recipes from foodtwitter
- Fry the guanciale in a pan along with the peeled garlic in olive oil, until the guanciale is well colored. Remove the garlic.
- Beat the eggs in a bowl with a little of the cheese and a bit of salt.
- Cook the pasta, drain and add to the pan with the guanciale.
- Lower the heat to a minimum and add the egg and cheese mixture. Mix all very well, but gently. If the dish is a little dry, add some aerated add a touch of aqua gassata (carbonated mineral water) or even better if from pasta cooked water(this is the secret to render the egg mixture creamy. Just beat it through the egg mixture and you’ll notice the difference!) . Remove from the heat and add the rest of the cheese. The mixture is stirred vigorously over the heat and served immediately!
http://www.foodtwitter.com/home/details/3406/quick-pasta-carbonara
http://www.foodtwitter.com/home/details/14375/rock-and-roll-spaghetti-carbonara
http://www.foodtwitter.com/home/details/15871/to-die-for-spaghetti-carbonara-by-tom-cruise
http://www.foodtwitter.com/home/details/15871/to-die-for-spaghetti-carbonara-by-tom-cruise
Tags:
carbonara
,
spaghetti carbonara
,
pasta carbonara
,
zucchini pasta
,
pasta puttanesca
,
quinoa pasta
,
carbonara sauce
,
Categories: PASTA , Carbonara ,
Categories: PASTA , Carbonara ,
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