Cooking Italian Godetevi il Cibo Italiano!
Today we are going to discuss such a recipe which will give you the real taste of Italian cuisine. The name of this recipe is classic spaghetti Carbonara. This is a perfect creamy and savory pasta dish which is the best choice for busy days. Because it is easy and gets ready in 20 minutes. This dish is made with 4 ingredients like pasta, guanciale, egg yolk and pecorino cheese. It will give you the taste of Rome in every bite.
CONTENT OF RECIPE
| Ingredients/ingredienti | 2 Egg Yolk 250 Grams Spaghetti 50 Grams Pecorino Romano Cheese Freshly Ground Black Pepper as needed 100 Grams Guanciale |
| Cooking Time/ Tempo di Cottura | 20 Minutes |
| Cooking Temperature / Temperatura di Cottura | (250-300)o F~(121-149)o C |
| Utensils/Utensili | Large Pot Grater Tongs Skillet Mixing Bowl Pan Serving Plate |
| Cooking Method/Metodo di Cottura | Stove |
METHOD
Step 1: To cook spaghetti al dente we took a large vessel. Add water and salt in it and fry the spaghetti al dente. Step 2: Now take a frying pan and fry the Guanciale. For this, first cut it into small cubes and then cook it till it becomes crisp. Step 3: Now we made a nice mixture of egg yolks and grated pecorino cheese. Put them in a bowl and whisk well for a smooth mixture. Step 4: We took out one cup of water from the pasta that was kept for boiling and then drained the pasta. Step 5: Put the pasta in the pan along with the fried guacamole and mix it well. Step 6: After removing from the heat, put the cheese and egg mixture that we had made earlier. Avoid the egg scramble and toss it gently with tongs. Step 7: The pasta water that we had taken out in a cup, we used again if the sauce became thicker. By doing this it becomes smooth. Step 8: At the time of serving, put cheese or freshly cracked black pepper on top of the pasta. Enjoy your delicious dish.
FREQUENTLY ASKED QUESTIONS
What is the secret to spaghetti carbonara?
The secret of this recipe is that it has to be prepared quickly and without any delay. Everything should be ready and lying nearby.
Why is my carbonara sauce lumpy?
You may face this issue if the eggs are overcooked or you are using pre-grated Parmesan cheese. To resolve this, you should use grated fresh block cheese and keep the heat low for tossing the eggs. This will make it smooth.
What should not be added to carbonara?
It does not contain garlic, onion, pancetta, parsley, Parmigiano or bacon.
What kind of pasta is best for carbonara?
I will tell you the name of the best pasta for this, its name is Dried Semolina Flour Pasta. It includes spaghetti, rigatoni or bucatini. Egg noodles should never be used.
Why is it called spaghetti carbonara?
This name is derived from Carbonaro. There are many theories about it. Some people believe that this dish was first made for Italian charcoal workers but till now there is no proof of it.
