The good and the bad pasta carbonara.
Today we are cooking spaghetti carbonara 2 ways and is up to you to decide which one is good and which one is bad,or do you like both?
Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, cured pork, and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century. The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the two.
Spaghetti is the most common pasta, but fettuccine, rigatoni, linguine, or bucatini are also used. Normally guanciale or pancetta are used for the meat component, but lardons of smoked bacon are a common substitute outside Italy.
For the first recipe I am using:
1 whole egg
1 egg yolk
50ml double cream (heavy cream)
50gr pancetta
1 tbsp Olive Oil
Black Pepper
Parmesan cheese about 50gr
2 cloves crushed garlic
100/110 spaghetti per portion
For the second recipe I am using:
50gr pancetta oooor if you have guanciale even better (cured pork cheek with spices)
1 whole egg
1 egg yolk
Black Pepper
Pecorino Romano about 50gr
2 cloves crushed garlic
100/110 spaghetti per portion
Classic carbonara HAS NO CREAM, important to remember!
For both recipes please ensure you keep some pasta water so you can adjust the sauce when adding the spaghetti.
You can either take some liquid when the pasta is almost ready or you can do that when you strain the spaghetti making sure you don't drain the water completely.
Don't forget to cook your pasta the Italian way (al dente) and happy days!
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Негізгі бет Тәжірибелік нұсқаулар және стиль The GOOD and The BAD Carbonara
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