Spaghetti "Carbonara" | Art of Cooking
Carbonara Carbonara Many recipes use cream to the sauce. In Italy, usually prepared without cream. The basic idea of the sauce is that the lightly beaten egg and cheese are added to the hot pasta. Thus, fold the egg whites, cheese is melted and the sauce is formed.
Ideally, muller the brisket should be smoked (in Italy called "pancetta"). 400 g spaghetti (spaghetti) 100g smoked bacon 3 tablespoons olive oil 150g grated "Parmesan" or "Pecorino" 4 eggs Black pepper to taste sliced brisket and fry. Pepper heat a dry frying pan, cool and cover with a cloth, crushed with a rolling pin. Beat eggs slightly, add the grated cheese and olive oil. Spaghetti to cook, discard, add bacon and immediately fill the egg mixture. Mix. Sprinkle with crushed black pepper.
wife of Julius writes:
16/02/2010 at 02:09
Pancetta - not smoked, and brisket and jowl. Almost our fat, just from the other parts of the carcass and other spices. And here is wrong pancetta cut, need cubes or strips of equal sides, but not thin slices.
Julius, muller well, what does not taste good, tasty? If you cut into thin slices, fried pancetta on two sides, if ice or parallelepipedikami - then at least with four. Obviously, the difference will be noticeable and the correct option - it's this here. That's right - in the sense that the other option may also have a right to exist, but it will no longer spaghetti carbonara, but something else.
Well, as everyone can see that all the recipes that we post, it's not our "copyright" recipes and recipes of different chefs, in this case I am only quoting Ilya Lazerson, he has written, cut into slices, you can have it on the website to ask
So I do not pretend to have a purely Italian classics, though I'm sure that in Italy, in the restaurants, muller and you will easily find a variation and it will be called Carbonara, because the name only talks about using bacon, but does not say how it should be cut, apparently without reason .
very strange that do not use the cream - the first time I see a recipe for carbonara with cream cheese, but without the cream, although it is one of my favorite pasta recipes. muller and in Italy just prepared with cream cheese instead. at least the North! surprised by such a variation ..
Natalia, muller well, if you read the beginning of the recipe, it says that it is the largest moot point in this recipe, and if you dig into the internet, you will find that the recipe is a classic Italian recipe without cream, for example, it is said on the website of the Italian Academy Kitchen - Accademia Italiana della Cucina (http://www.accademiaitalianacucina.it) and then assembled it classic Italian muller recipes. But as I said, many will argue about it for years to come ...
"In Italy and accurately prepared with cream," I love when people write! No offense, but you were in ALL areas of Italy, in every town they ate, a few schools? or is it only in the north?
Years in blogging helped muller me crystallize one rule that I now follow relentlessly never, in any case, under any circumstances, enter into a debate about Italian cuisine.
I could not agree with you about the man with the poet's name glorified! I will add only prosaically muller from itself, it can be argued that even with regard to Greek cuisine. but it is less popular, and it makes life easier.
No, no, no, not exactly. According to argue any kitchen can and should be, the truth and the truth may be born, but even if not - this is perfectly normal. But Italian cuisine - is something special. In the course are arguments that can not be parried, are authorities that can not be refuted, but to limit the conversation to the person - the case of two or three responses replicas. So there is really.
Made spaghetti for this recipe and I have not turned the sauce. Eggs and cheese rolled up in the pellet and liquid sauce is not. What is wrong?
I tried the Italian Carbonari in a cafe in Paris, very tasty, but the sauce was very uniform, it is difficult muller to believe that there was a protein. Sometimes gave a raw egg yolk poolvinke shell, I got rid of it with disgust. I think I know what this delicious sauce made from raw egg yolks, is unlikely to be able to enjoy. Maybe advise any acceptable option, similar to the right, maybe cheese and cream sauce without the risk of salmonella earn?
This morning I cooked the sauce in a water bath .. dissolved the Parmesan and cream and add the pepper, salt and garlic. And bacon, of course, razzharila. It turned out delicious, but not carbonara, of course. Sauce with parmesan cheese, parmesan cheese wakes up all of this, but nothing else in the fridge was not ... I think if the sauce using pekkorino or strew them will be interesting. Soon as I had never breakdown
