Carbonara is one of the classic Italian dishes, which in Poland often gets different than in sunny Italy. Sometimes I saw friends add cream or use bacon, which I have never encountered in Italy. Most often, the sauce performed by Poles comes out thick or balanced – it resembles scrambled eggs more than a velvet coating. Meanwhile, the original carbonara is creamy, full of taste, and all thanks to culinary minimalism and simple rules of preparation.
Above all The pasta must be al dente – Still slightly hard inside to keep the sauce well. This is the foundation of a successful dish. In the store, choose a product that has as much protein as possible in 100 grams (e.g. 15-16 g). He usually maintains a semi -hard consistency. In addition, pay attention to whether the pasta is a bit porous (not perfectly smooth) – then the sauce will stick to it better.
The second key element is meat. Italians use jowls (i.e. smoked pork) or pancetty (ripening pork bacon). They give the dish a characteristic, expressive taste. An ordinary bacon does not give so much aroma, although it most often appears in Polish counterparts.
Another important ingredient is cheese – Pecorino Romano or Parmesan cheese, which is combined with eggs, creating a creamy sauce. And here is the biggest secret – the mixture Milk or cream is never added. The sauce is made only of yolks and cheese. It is important that the pasta is not too hot, that the eggs do not cut and the sauce does not balance.
The whole is fried in fat from under the meat, it also adds a little water from under the pasta. Follow the original recipe below, and certainly your carbonar will rise to the master level.
Ingredients:
- 500 G Makaronu spaghetti,
- 100 g Guanciale or Pancetta (as a last resort of smoked bacon),
- 200 g of grated Parmesan cheese or Pecorino Romano,
- 3 Eggs in size L or XL (yolks),
- 2 cloves of garlic,
- 1/2 teaspoon of black pepper,
- 1/2 teaspoon of salt.
Additionally:
- Salt for cooking pasta.
Method of performance:
Separate yolks from proteins (they will not be needed). Put the yolks into a large bowl and break them with a whisk or fork. Add half of Parmesan cheese and pepper. Mix and set aside.
Cut the Guanciale or Pancetta and put into a dry, hot pan (on medium heat). Fry until the whole is crunchy. Remove the “greaves” with a slotted spoon and put it aside. Do not pour out fat.
Finely chop the garlic and put it in the same pan. Fry it for a minute and then remove it.
Boil salted water in a large pot. Put the pasta and cook it until it is al dente. Then strain it, leaving a glass of boiling water.
Put the pasta into a pan with garlic and mix briefly, holding the whole on low heat.
Remove the pan from the heat and pour the egg mixture slowly. Mix the whole thoroughly with pliers. If necessary, add a little water from cooking pasta to thin the sauce.
Add Guanciale or Pancetta and mix. Season with salt.
Put the carbonar to a plate and sprinkle with the remaining Parmesan cheese and fresh pepper. Serve hot, immediately after preparation.
It is not recommended to store leftovers, but if you have to, keep the carbonar in a tight container in the fridge. Heat in a pan.
Source: NowowoPuje.pl
