As befits a classic, Italian dish, it does not contain too many ingredients. The basis in this case is primarily their high quality. For preparation carbonary You will need:
- 100 g evening Roman pecorino cheese,
- 300 g cheek,
- 500 G Makaronu spaghetti,
- 8 yolks,
- Pepper in grains.
In some recipes you can find cheese Parmigiano Regiano Instead of Pecorino Romano. This is not a fundamental change. For Carbonara’s taste, it is much more important to use Guanciale, which is smoked bacon made of pork undergrowth. As a last resort, you can pancetta (ripening smoked bacon), but you should avoid ordinary raw bacon.
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Put a teaspoon of pepper grains on a dry frying pan and gently thin them. Then transfer them to a mortar and grate. Fry Guanciale on low heat to melt the fat (if you have guanciale with a small amount of fat, you can add 1 or 2 tablespoons of olive oil). Transfer Pecorino Romano cheese to the glass bowl (You can use Pecorino Romano and Parmigiano Regiano in half and half aspect ratio), yellow and grated pepper, mix the whole. Cook al dente in salted water. Pour out a glass of water from cooking pasta.
Now you have to act quickly. Remove the pan from the stove, Pass the pasta immediately after straining, put it in a pan with gunaciale, pour in the sauce and mix. If the carbonara is too dry, add water from cooking pasta. Alternatively, season with salt or pepper. Serve the carbonar immediately after preparation sprinkled with grated cheese.
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The most important in carbonar is the quality of the ingredients. And although it is a seemingly simple dish, many people come out more scrambled eggs than paste … Why is this happening? Because they don’t use the Italian Master’s trick. You have to remember to Before adding the pasta and sauce to the pan, remove it from the kitchen, and then mix all the time so as not to cut the yolks. It is then that we will avoid a situation in which the Italian scrambled eggs with pasta will come out instead of carbonara.
