SPAGHETTI CARBONARA RECIPECarbonara pasta has origins in the Italian region of Lazio. Prepared with regional ingredients, presents an intense and creamy taste.The most used pasta is spaghetti or rigatoni.SPAGHETTI CARBONARAIngredients:- Spaghetti (350 gr)- Pig cheek (150 gr)- Pecorino (30 gr)- Grated Parmesan (20 gr)- Cream for cooking "optional" (200 gr)- Egg yolks (2/3)- "Optional" sage leaves (3/4)- Salt to taste- Black pepper to tastePreparation:- Cut the pig cheek into cubes.- In a bowl, mix the egg yolks with the pecorino, cream and parmesan.- Mix with a whisk so that the yolks become creamy.- Add salt and pepper.- Put a pot of water on the stove and boil.- Meanwhile, brown pig cheek until crispy with sage in a saucepan without oil and over low heat.- Drain the pasta al dente and put it in a glass bowl: it is important that the pasta is seasoned off the heat.- Season it immediately with pig cheeke and its fat, mixing very well.- Pour the egg yolk mixture on the spaghetti and mix so that it congeals, without making lumps, always away from the heat.- Serve immediately, completing with more fresh parmesan or even with pecorino and a sprinkling of pepper.Advice:Cook the pasta taking into account its cooking time because it must be ready together with the pig cheek, so that it can be seasoned immediately.Help yourself with a little cooking water to create a creamy mixture.The dish must be served immediately, before the heat of the pasta cooks the eggs in the sauce.Bon Appétit!
Carbonara pasta has origins in the Italian region of Lazio. Prepared with regional ingredients, presents an intense and creamy taste.The most used pasta is spaghetti or rigatoni.SPAGHETTI CARBONARAIngredients:- Spaghetti (350 gr)- Pig cheek (150 gr)- Pecorino (30 gr)- Grated Parmesan (20 gr)- Cream for cooking "optional" (200 gr)- Egg yolks (2/3)- "Optional" sage leaves (3/4)- Salt to taste- Black pepper to tastePreparation:- Cut the pig cheek into cubes.- In a bowl, mix the egg yolks with the pecorino, cream and parmesan.- Mix with a whisk so that the yolks become creamy.- Add salt and pepper.- Put a pot of water on the stove and boil.- Meanwhile, brown pig cheek until crispy with sage in a saucepan without oil and over low heat.- Drain the pasta al dente and put it in a glass bowl: it is important that the pasta is seasoned off the heat.- Season it immediately with pig cheeke and its fat, mixing very well.- Pour the egg yolk mixture on the spaghetti and mix so that it congeals, without making lumps, always away from the heat.- Serve immediately, completing with more fresh parmesan or even with pecorino and a sprinkling of pepper.Advice:Cook the pasta taking into account its cooking time because it must be ready together with the pig cheek, so that it can be seasoned immediately.Help yourself with a little cooking water to create a creamy mixture.The dish must be served immediately, before the heat of the pasta cooks the eggs in the sauce.Bon Appétit!
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