Pasta alla carbonara

Pasta alla carbonara

Simply my favourite. ;) Creamy and delicious; a recipe with few ingredients. Do not substitute any and will have a dish that will make you mouth water. It divine alone or accompanied by green salad or bread baguette with garlic and parsley! Yum-Ooo!! :D

I grew up watching my mother prepare this batter over and over again, Since it became in the favorite of many in my family. I confess, that following it recipe of my mother should have failed in a dozen of attempts in my effort by reducing the amount of ' fat ' that she used, by thus ended with a chaos of eggs scrambled :( .

Being addicted to the 'FoodNetwork' I saw an Italian chef to prepare it this way. Since then always remains perfect me!.
There are many versions of this dish. Some add cream, Onion, came to garlic and white, but the Italian original recipe does none of that.

Pasta carbonara is a dish, not a sauce. Sadly in supermarkets, there is one such 'carbonara sauce' what not is more than a superb nonsense. Can use spaghetti or fettuccini and authentic parmigiano-reggiano as well as pepper black fresh. You can use Bacon instead of pancetta but not take place using the 'green pot cheese'. Are few ingredients but each one brings a level of taste and texture that makes this pastita unforgettable! ;)

As already know prepare my recipes for an or two people. If want to make it for more only multiply them ingredients with the proviso that you will do at the end of this recipe.

Paste to carbonara
People 1
Print
prep time
15 min
time cooking
15 min
total time
30 min
prep time
15 min
time cooking
15 min
total time
30 min
Ingredients for 1 person
  1. • 125 GR. of spaghetti or fetuccinni dry
  2. • 3 strips of bacon
  3. • 1 egg and 1 egg yolk
  4. • 2 CDAS. extra virgin olive oil
  5. • Freshly ground black pepper
  6. • 1 Cup grated parmigiano-reggiano
  7. • Sea salt
Instructions
  1. Boil the pasta according to the instructions of the packaging.
  2. Cut the bacon in squares and put it to Brown in a pan or skillet something deep, with olive oil. Do not let it brown or it will toast and is unpleasant. So soon dore turn off the. Take in account that even after off will continue Browning.
  3. In a small bowl whisk the egg and yolk and add half a cup of the regianno, sea salt, black pepper and one well and book.
  4. So soon it paste this list, pass it through a sieve and immediately pour it hot on the bacon, without fire.
  5. With a fork of silicone or of wood (to not be break the pasta) move it well so that the pasta absorb.
  6. Now add the eggs slowly while moving carefully and in circles but with mood. The same heat of the pasta and Bacon will cook the egg into a creamy pale yellow sauce. Adjust the salt and pepper and serve with more parmigiano-reggiano.
Recipes easy to https://recetasdecocinafaciles.NET /

This is a dish that takes only preparation, what lasts the pasta to boil.
A time switch off the bacon and the pasta, You must not return fire or it will clot like scrambled egg; then you will know that has failed). :(

Even so, Don't be discouraged, follow the instructions; make it fun and you see how it dominates it without problems. This sweetie is worth the penalty and is again an addicted as I!. If the budget allows, use fresh long pasta or Italian pancetta.

For a pound of pasta use a package of bacon full and calculate an egg and half or two for people.
NOTE: Depending on the size of the eggs you will need more or less. My advice is that you follow the instructions as is and while adding the eggs at the end go watching your pasta will need all the eggs. Usually you must take them all.

Prepare this delight and you promise that is converted in an of their big favorite!


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