Cooking Italian Godetevi il Cibo Italiano!
This delicious dish is made with classical carbonara sauce. It gives such a pleasure to eat with the texture of rigatoni, which is so satisfying and unforgettable. This is such a timeless dish that is very suitable for dinner parties and also for comfort food at home. This dish was started from Rome which is famous for its creamy texture and rich taste. This dish is proof of the beauty and simplicity of Italian food. Made with freshly ground black pepper, spaghetti, egg yolk, Roman pecorino cheese and ganache.
CONTENT OF RECIPE
| Ingredients/ingredienti | 14 Ounces Of Rigatoni 1 Cup Shredded Pecorino Romano Cheese 7 Oz Of Guanciale 4 Egg Yolks Freshly Ground Black Pepper To Taste Salt According To Taste |
| Cooking Time/ Tempo di Cottura | 30 -35 Minutes |
| Cooking Temperature / Temperatura di Cottura | 300-320o F~150-160o C |
| Utensils/Utensili | Large Bowl Fork Large Skillet Grater Serving Plate |
| Cooking Method/Metodo di Cottura | Stove |
METHOD
Prepare the Ingredients
Step 1: First of all, cut the guanciale into cubes. Then grate the Pecorino Romano cheese.Cook the Pasta
Step 2: Take a large vessel. Then boil salted water in this large pot. cook the rigatoni according to the time indicated on the package instructions.Cook the Guanciale
Step 3: Take a large pan. Brown the guanciale on medium heat without adding oil to it. Step 4: For about 5 to 7 minutes the guanciale will release its fat and become crisp. Step 5: Remove from heat when the ganache is well browned and crispy. Now leave it in the pan along with the fat.Prepare the Egg and Pecorino Cheese Cream
Step 6: In a bowl, whisk the egg yolks with the Pecorino Romano. Add a good amount of freshly ground black pepper.Combine the Ingredients
Step 7: When the rigatoni is cooked, take them out. Keep the remaining water aside. Step 8: Add the rigatoni to the ganache and its fat to the skillet. Step 9: Then give the pasta a good stir. Step 10: Now remove the pan from the heat (this is important to prevent the eggs from overcooking and cracking). Step 11: Now we will pour the egg and pecorino cream over the spaghetti, then give it a quick stir to mix well. Add a little water to cook the pasta if the cream is too thick.Serve:
Step 12: You can sprinkle pecorino Romano cheese and freshly ground black pepper to enhance the flavor. Then serve the carbonara. Step 13: Enjoy this tasty treat.
FREQUENTLY ASKED QUESTIONS
What is rigatoni carbonara made of?
Rigatoni Pasta
- Pecorino Romano Cheese
- Guanciale
- Egg Yolks
- Freshly Ground Black Pepper To Taste
What is carbonara in Rome?
This is a creamy pasta dish made with cheese, ganache, eggs, and black pepper.
Why is carbonara famous in Italy?
If we look at the history of Carbonara, we see two possible origins. Bacon was introduced to Italy in the early 19th century with the presence of American troops, most likely related to the liberation of Italy from coal burners and after World War II.
What is pasta alla carbonara made of?
It's made with:
- Parmesan spaghetti
- Salt
- Carbonara pancetta
- Eggs
- Olive oil
- Pepper
Is carbonara a meat?
Carbonara is traditionally made with guanciale. They are fatty, salty and deeply delicious.