2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Many of us love Italian food. One of the most popular dishes known far beyond the borders of this state is carbonara pasta, the recipe of which you will learn from today's article.
Classic Option: Food Set
Bacon, pre-fried to a beautiful golden hue, is considered an invariable component of traditional Italian pasta. Also, this national dish is easy to recognize by the presence of a sauce that has an unforgettable rich tart taste. As part of such a spicy dressing, fresh chicken eggs and cheese are always present. To prepare such a dish, you need to prepare all the necessary ingredients in advance. Your kitchen cabinets should have:
- 200 grams of spaghetti.
- Two raw chicken eggs.
- 140 grams of gunciale. If necessary, it can be replaced with pancetta.
- 130 grams of Pecorino Romano cheese.
For a classic carbonara pasta, add four pinches of ground black pepper to the list above.
Cooking technology
First you need to do guncialeor pancetta. They are cut into thin long sticks. After that, eggs are thoroughly beaten in a separate bowl and combined with a couple of pinches of pepper and half of the previously grated cheese. All are well kneaded until a homogeneous mass is obtained.
Pour two pinches of ground pepper into the remaining cheese and set aside. To make truly delicious carbonara pasta, the photo of which will be presented below, the main ingredient is boiled in boiling water with the addition of a small amount of olive oil. Ready spaghetti is thrown into a colander to get rid of excess liquid.
Sliced pancetta or gunciale is sent to a frying pan preheated and greased with vegetable oil and fried until the pieces of bacon become transparent. After that, the dishes are removed from the stove and cooled. The cooled contents of the pan are mixed with the sauce and heated over low heat, remembering to stir constantly. Then boiled spaghetti is sent there. Before serving, the dish is sprinkled with the remnants of grated cheese.
Pasta carbonara with wine: list of ingredients
The dish prepared according to this recipe is quite high in calories. Therefore, it should be used with caution by those who follow the figure. If you decide to treat yourself and your loved ones to this unusual treat, then try to buy all the necessary products in advance. Before starting the process, make sure you have:
- 400 grams of thinspaghetti.
- Two fresh chicken eggs.
- 200-300 grams of bacon or ham.
- 150 ml dry white wine.
To make real carbonara pasta (recipe with photo can be found in today's article), the above list should be supplemented with three tablespoons of quality olive oil, two cloves of garlic, s alt and pepper.
Process Description
First boil the spaghetti. While they are cooking, you can cut and lightly fry the bacon. Five minutes later, white wine is added to it and evaporated until the smell of alcohol disappears completely.
Meanwhile, well beaten eggs are mixed with pre-grated cheese and finely chopped garlic. The spaghetti that managed to cook is combined in one bowl with the resulting sauce. After that, the finished carbonara pasta is transferred to a beautiful plate and served.
Cream variant
The dish prepared according to this recipe is incredibly tasty and nutritious. Before you start the process, you should stock up on all the necessary products. Your kitchen should have:
- 150 grams of smoked loin.
- Three raw chicken eggs.
- 300 grams of spaghetti.
- 50 milliliters of cream.
- 150 grams of hard cheese.
To make delicious and hearty carbonara pasta, it is advisable to supplement the above list with a clove of garlic, three tablespoons of quality olive oil, s alt and black pepper.
Cook the spaghetti in boiling water following the instructions on the package. While they are cooking, you can start dressing. In a preheated frying pan, pre-cut loin and chopped garlic are fried. In a separate bowl, combine pre-beaten eggs, cream and grated cheese. As a result, you should get a fairly thick homogeneous mass.
The cooked pasta is thrown into a colander to drain excess liquid. After that, they are sent to the pan to the fried loin. A mixture consisting of eggs, cheese and cream is also added there and heated for half a minute over low heat. Thirty seconds later, the pan is removed from the stove. The finished dish is transferred to a deep container. Before serving, it is advisable to decorate it with tomatoes and fresh herbs.
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