Por
Master Receita Solta
"Spaghetti carbonara is a Roman preparation structured on the emulsion of eggs, parmesan cheese, pork fat, and black pepper. The method does not use cream, relying on the residual heat of the freshly cooked pasta to transform the eggs into a smooth, velvety sauce. The crunchiness of the guanciale or sauteed bacon contrasts with the velvety texture of the sauce. When emulsifying off the heat with the starchy cooking water, you get a dish with an accentuated flavor and technical precision that should be eaten immediately."
- Fry the guanciale or bacon over medium heat until golden and it releases the fat that will flavor the base. - Beat the whole eggs with the finely grated parmesan until a pasty and homogeneous mixture is obtained. - Emulsify the eggs with the dough off direct heat, adding boiling water so as not to curdle.
In a large pot, cook the spaghetti in salted water until al dente.
Meanwhile, in a frying pan, fry the guanciale or bacon over medium heat until crispy.
In a bowl, beat the eggs together with the parmesan cheese until you get a homogeneous mixture.
When the pasta is cooked, reserve some of the cooking water and drain the rest.
Add the drained pasta to the skillet with the guanciale, removing from the heat directly.
Mix quickly so as not to cook the eggs, adding a little of the cooking water to help form a creamy sauce.
Finish by seasoning with black pepper to taste.
Serve immediately, adding more Parmesan cheese if desired.
Encontramos os melhores utensílios e ingredientes para você preparar Delicious Traditional Italian Carbonara com perfeição.
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- Traditional Roman version: use 3 egg yolks and 1 whole egg to achieve a deep golden-yellow color. - With peas: add half a cup of sauteed fresh peas along with the bacon in the final minutes. - Toasted pepper: toast black peppercorns in a dry pan before grinding coarsely.
- Guanciale can be replaced with well-cured cubed bacon or sliced Italian pancetta. - Parmesan can be swapped for Pecorino Romano or a combination in equal parts of both. - Spaghetti can be replaced with bucatini or rigatoni, keeping the cooking al dente.
Recomenda-se o consumo imediato. Se sobrarem porções, guarde em pote fechado na geladeira por até 24 horas e consuma frio ou em temperatura ambiente, pois reaquecer talha as gemas.
Não congele este prato. The delicate emulsion of raw eggs cooked in residual heat breaks down in the freezer, resulting in watery liquid and soggy dough after thawing.
Serve in warmed deep plates, twirling the spaghetti with a ladle. Top with crispy guanciale cubes and sprinkle with grated cheese and freshly ground pepper.
O segredo é retirar a panela completamente do fogão antes de juntar a mistura de ovos e queijo. Mexa a massa sem parar com um pegador e adicione água morna do cozimento para controlar o calor.
Traditional carbonara obtains its creamy texture solely from the emulsion between the guanciale fat, the cheese and egg proteins, and the starch from the pasta cooking water.
Guanciale is made from cured pork cheek with pepper and spices, while common bacon comes from the pork belly and undergoes smoking, presenting a more pronounced smoky flavor.
Yes, many cooks prefer to use only yolks or a ratio of two yolks for each egg white, giving an even silkier texture and intense yellow hue to the sauce.
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