Carbonara recipe

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Carbonara recipe

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Ingredients

Adjust Servings:
160 g Spaghetti or Rigatoni
60 g Cheek lard thick cut
3 Egg yolk Fresh
1 tablespoon Water take it from the pasta cooking water
Pepper Black
Salt

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Ingredients

Directions

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Carbonara recipe is a typical first course of Roman cuisine, appreciated all over the world! Based on pasta, eggs, cheek lard, cheese! A poor dish, but with heavenly goodness, which according to one of the most reliable hypothesis was born in 1944 in the days of liberation from the ingredients available to American soldiers put together by a Roman cook.

Follow this Carbonara Recipe accompanied by all the step-by-step tips and secrets and you will prepare a perfect Pasta Carbonara at home! Creamy and delicious! In just 15 minutes and a few moves! Just as good as that of the best restaurants in the Italian capital!

Like any traditional recipe, there are different versions: some add whole eggs, some use cheek lard or bacon. Many then, are the variations with the most different ingredients, from the one with pumpkin, to the fish carbonara! The one I am giving you today is the Original Carbonara Recipe, the real and authentic one from a Roman Chef friend! It is a simple and very quick preparation!

Use quality Spaghetti or Rigatoni, better if bronze-drawn and that hold the cooking perfectly, some excellent seasoned cheek lard and pecorino cheese. The secret to a perfect result is a creamy Carbonara where all the ingredients are perfectly bound together without creating an omelette effect! And you can obtain it by making a perfect cream of egg yolks, cheese and pasta cooking water, which added as shown in the procedure, will make your Carbonara recipe creamy and rich in flavor!

It is perfect among the first courses for all occasions, from a family lunch, a Sunday with friends, a spaghetti on the terrace, a romantic dinner. Follow all the step-by-step directions and let me know how they are! Your comments give us motivation to keep this blog going!

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Steps

1
Done

How to make Spaghetti Carbonara

First cut the cheek lard into squares and place in the pan.

2
Done

Then place a large pot with water and coarse salt on the stove to boil the spaghetti. When it boils, throw them in.

At the same time heat the cheek lard in the pan over a gentle heat.

The cheek lard should not harden by frying too much, but should soften gently, releasing all the "fat" it will need to sauté the spaghetti in the pan.

This will take about 2 minutes, as picture show:

3
Done

Meanwhile the water will have come to a boil, cook the spaghetti.

4
Done

How to make egg yolk cream for a perfect Carbonara

Drain the spaghetti very al dente directly into the hot pan of check lard (keeping cooking water aside)

Then add 2 - 3 tablespoons of the pasta cooking water. Saute everything together for 1 minute on high heat.

Finally turn off the heat and remove the skillet from the stove and pour the yolk cream sauce over the spaghetti with the heat off. Mix for a few seconds, stir in pecorino cheese, with 1 to 2 tablespoons of boiling cooking water to promote creaminess, and pepper!

Here you have your hot and succulent Spaghetti Carbonara recipe ready. Serve it with a light dusting of pecorino cheese and a pinch of pepper!

Eatsitaly

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