Chahohbili
2020-08-13 / test@t
Pasta Carbonara
There are many opinions on how a real carbonara should be prepared, in this case we will consider the classic version of the carbonara recipe. There is a basic version of the appearance of this dish. It appeared thanks to the miners working in the Apennine mountains. Working conditions were difficult, people went to the mountains for a long time and took with them products that were stored for a long time, olive oil, eggs, pasta, cheese: Pecorino Romano, Parmigiano Reggiano, most likely the first carbonara was prepared there. There are other versions that this dish was prepared by American soldiers who, during the Second World War, after the fall of the Mussolini regime, were based in Italy, but this version causes huge opposition from the Italians themselves, who claim that this dish was long before the start of the war on their tables, especially since carbonara is not made from egg powder. There is also a version that carbonara owes its origin to Italian coal miners at the root of the name is the word carbone - coal. In other words, whatever the origin of this wonderful pasta, it never ceases to be one of the most popular in the world.
Ingredients
- spaghetti 200 g
- guanchiale (pork cheek) or pancetta (pork brisket) 100 g
- grated parmesan 100 g
- egg yolk 6 pcs.
- clove of garlic
- olive oil 4 tablespoons
STEP-BY-STEP COOKING RECIPE
Step 1
We cook spaghetti in a large amount of well-salted water until Al dente (as recommended by some authors, we pay attention to the cooking time of the spaghetti on the box, but for reference only, the pasta should be cooked Al dente-on a clove, with a light cheese inside, therefore we check the pasta for readiness during the cooking process).
Step 2
Fry a clove of garlic crushed with a knife in olive oil (until it becomes beautifully golden), take it out, it must give its aroma to the oil, this is its mission. We send the diced guanchele there and fry over low heat until it is fried and browned.
Step 3
We mix four yolks (I like it when there is a lot of sauce) with grated Parmesan or Pecorino Romano or a mixture of these cheeses, mix everything well, season with black pepper. When ready, put the spaghetti in a frying pan with a cheek and fragrant butter, mix everything, pour in the dressing of yolks, cheese and black pepper, mix well so that the sauce envelops the entire pasta. Do not salt! Firstly, we have salty guancheles, and secondly, salty spaghetti.
Step 4
If the sauce is thinner or low in salt, add water from the spaghetti saucepan. The pan is always in a warm zone so that the pasta is hot, but the yolk does not curl. Put on a plate and shape the nest, sprinkle with grated Parmesan and put an egg yolk in the center (this is not only aesthetically pleasing, but also delicious!) Bon Appetit !!!
See more
