Pasta Alla Carbonara Recipe

carbonara Some facts:

There are so many types of carbonara that is difficult to sort them out. Usually carbonara made ​​with pancetta or guanciale, egg yolk, and parmesan cheese mixed in spaghetti. Pancetta is cured bacon that is seasoned with salt and nutmeg, pepper, fennel, dry soil and hot peppers and garlic are usually dried for about three months. It is usually smoked (I'll show you how to do it in a later article). On the other hand, the guanciale bacon pig jowls mixed in. I lean toward bacon and guanciale is rarely used (can not get used to the taste). In the U.S., sometimes the cream is used in the recipe, but it is not typical in Italy. I give some variation on carbonara, but the recipe below is my favorite. Oh, by the way, carbonara is Italian for coal has led to the idea that the miners spaghetti (nonsense - nobody knows the origin probably carbonara ).

treat

I'd like to think that my carbonara was more delicious than the hinge. That's less than a traditional recipe to be found in homes in Italy. But it's so creamy and tasty that my mouth water just thinking about it. Try my recipe below, and then move on to some of the variations suggest you see what you want. This is a great dish for social gatherings.

Ingredients (4-5 servings):
8 slices bacon (you can replace the Applewood smoked bacon, if you want a more typical American meal)

1 large onion chopped (you can use onions, but be sure to use only the tender white part)

2 large eggs, at room temperature

½ cup Parmesan cheese

1 tablespoon chopped fresh Italian parsley

1 pound linguine (you can use spaghetti, but I do not like it because it is difficult to mix with other ingredients)

bacon

Cook bacon in large skillet over medium-high heat until done - about 8 minutes (I do not like to clean, but you May want to reduce fat cooking until crisp). Remove bacon with a slotted spoon to a plate covered with paper towel to drain (dice or chop into fine pieces). Add the onion and saute over medium-high heat until tender (about 6 minutes ).

Pasta

At the same time, cook the pasta in salted water al dente style (it literally means to cook the pasta enough to still have a slight resistance when chewed pasta - but it's a matter of taste, and I recommend that you are comfortable with.) Drain the pasta but reserve at least ½ cup of liquid to cooked pasta in.

Mixing

Whisk the eggs and Parmesan cheese in a bowl, then whisk in ¼ cup of reserved pasta liquid. Meanwhile, add pasta and stir until onions are heating. Remove the pasta and onion, then pour the egg mixture over pasta. Stir until the sauce is a wonderfully creamy consistency and eggs are no longer raw (less than 2 minutes). Return mixture to very low heat (do not overcook as the eggs will curdle). Add some pasta liquid if the pasta seems dry. Stir in bacon and parsley and serve by adding salt, pepper and Parmesan cheese to taste.

Voila

love for the possibilities of variation in this jelo.Najčešći carbonara calls for egg yolks instead of egg. In this way, you can substitute 4 egg yolks 2 eggs in the recipe above (I hate to lose the whites). If you have a trim waste line you can add ½ cup of heavy cream to egg mixture and 2 cloves of garlic (diced ).

Jack Botticelli