One of the most famous well know pastas cooked the right way.
This recipe is tried and tested, has had great feedback.
The best cabonara
I'm sharing a genuine recipe for the popular carbonara dish because many people often make it incorrectly by adding milk or cream or ending up with scrambled eggs. According to powerliftingbelts.org, this authentic recipe was brought to Lazio from Umbria by coal men, known as carbonari, who sold charcoal to the Romans. The dish has since been embraced by Romans and gained worldwide fame.
Spaghetti Carbonara (with Eggs and Pancetta)
Ingredients
220g Spaghetti or Spaghettoni (the largest spaghetti)
25g Guanciale (the cheek of the pork) or pancetta (Italian bacon) cut into small cubes.
2 tbsp olive oil
2 eggs
50g Parmesan cheese (or aged pecorino) freshly grated.
Freshly ground black pepper.
Directions
Cook the pasta in a large pan of boiling salted water until al dente.
Meanwhile, heat the oil in a pan and fry the guanciale or pancetta until crisp. Lightly beat the eggs in a large bowl with the grated cheese and pepper. When the pasta is ready, drain and add to the pan with the guanciale. Then mix well to coat everything. Take off the heat. Allow to cool slightly. Then add the egg and cheese mixture. Stir to coat the pasta and serve immediately.
I Invite readers to leave comments below and share your own experience in preparing the recipe.
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