PASTA ALLA CARBONARA
Pasta Carbonara or simply Carbonara; is a typical first course of Roman cuisine, appreciated all over the world!
Based on pasta, eggs, guanciale bacon, 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 Capital!
SERVINGS:2
INGREDIENTS:
1/2 cup of guanciale (cured pork).
1 cup (200 grams) of pasta (rigatoni, spaghetti)
1 cup of Pecorino Romano cheese
3 egg yolks
pepper and salt to taste.
METHOD:
Cut guanciale into thin strips and place on a cold skillet,
cook over low heat to sweat the guanciale and extract all the fat,it will be 100% crispy.
Grate the pecorino romano cheese in a bowl.
In a bowl put the 3 egg yolks, pepper and salt and the grated pecorino cheese.
Mix until creamy.
Once the fat from the guanciale has come out, put a tablespoon and a half of it into the previously created cream.
Now run the cream in a bain-marie, continuing to stir and adding a teaspoon of hot water (for 5 minutes).
Cook the pasta; remove the guanciale that has now become crispy and leave the fat in which you will finish cooking the pasta for the last 4 minutes.
Remove the pan from the heat, add the cream and guanciale and stir slowly.
Plate, and sprinkle with more pecorino Romano cheese.
Enjoy!
