Рецепт Spaghetti alla carbonara
Spaghetti alla carbonara
- In Pasta, Primi on May 3, 2010 at 8:59 am
This is probably the most abused of all pasta dishes, you see it cooked with cream, mushrooms, peas, even broccoli. Until the end of the second world war the Carbonara sauce did not seem to exist. Apparently GI’s would take bacon and eggs to local restaurants and the chefs would to cook this up. Who knows. It would seem more reasonable that in the history of Italian cuisine, a chef might have thought that bacon, cheese and eggs together would make a good sauce. Anyway – here it is, and it tastes much better if you keep to the basics. You can use pancetta or guanciale – up to you.
Spaghetti alla carbonara
Measure out your spaghetti – enough for two. Salt your pasta water and taste it! When you have it as salty as seawater, start cooking the pasta.
Next cut the pancetta into cubetti (small cubes).
Heat your oil and brown your pancetta. remove it from the heat when it is done.
While the pancetta is cooking, Grate a cup of parmigiano and/or pecorino, take two thirds and beat it into 2 eggs with lots of pepper.
When the pasta is done, put the pancetta and fat back onto a low heat, tip in your spaghetti, and then mix in the egg mixture. Stir for a few seconds. Throw on the remaining cheese and serve.