Carbonara
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Recipe-Ingrediants
A highly discussed dish... carbonara originated from northern Italy, where poor farmers used simple and, above all, economical ingredients to make their pasta. They had an abundance of pasta, eggs, cured meat, and cheese. The economical meat they used (instead of the bacon commonly used here) is pancetta, which is obtained from the pork belly (the same part used to make bacon, but it is not smoked). They also used guanciale, which is the cheek of the pig, equally fatty like pancetta and also unsmoked. However, since we may have to search for places that provide guanciale, we will adapt and make our carbonara with readily available ingredients such as smoked pork or bacon. We'll prepare it in just 10 minutes and enjoy it!
Ingredients:
500g spaghetti or linguine or tagliatelle
1 tbsp unsalted butter
200g smoked pork or bacon or pancetta (if guanciale is not available), sliced into thin strips
100g Parmesan cheese
100g pecorino cheese
5 egg yolks
Salt and freshly ground pepper
Directions
Instructions:
1. Start by boiling the pasta according to the package instructions. While the pasta is boiling, heat a deep skillet and add the pork or bacon with the butter, and saute.
2. In a deep bowl, place the egg yolks and whisk them vigorously with a spoon. While stirring, gradually add a little water from the pasta (about 2-3 tablespoons).
3. Once the pork is cooked, add the boiled pasta to the skillet, approximately 2-3 minutes before the recommended cooking time, along with the cheeses. Then pour in the beaten eggs with water. Mix everything together thoroughly.
4. Serve the carbonara with freshly ground pepper and grated cheese.
Note: It is important to note that the addition of eggs to the hot pasta creates a creamy sauce, and the residual heat from the pasta cooks the eggs just enough to achieve a smooth and creamy texture.
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