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Spaghetti carbonara

For four servings you will need:

spaghetti — 300 grams

bacon — 200 grams

raw egg yolks — 3 pieces

Parmesan cheese — 70 grams

Pecorino Romano cheese — 30 grams

dry white wine — half a cup

three tablespoons of olive oil

garlic — 3 cloves

a teaspoon of sea salt

ground black pepper

What to do?

Cut bacon into thin strips and fry in hot oil for 5-7 minutes.

Finely chop the garlic, add to the bacon.

Add wine to bacon and heat until the smell of alcohol evaporates.

Remove the pan from the heat, but remove far, keep it warm.

Separate the yolks from the proteins, rub the cheese on a fine grater, mix with the yolks.

Spaghetti cook "al dente", remove from boiling water and immediately shift into a bowl with an egg-cheese mixture. Add bacon and ground black pepper.

Stir, put on a preheated plate.

Garlic is one of the most popular seasonings in the world: there are more varieties of garlic.

eat most people around the world.

It is this which gives a person energy, health and physical strength.

Edible eggs of absolutely all birds — and not just edible, but useful.

Traditionally, the word «pasta» refers to the so-called pasta, which is prepared.

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Pasta Carbonara is one of the most charismatic and irreplaceable dishes of the capital’s menus. Whatever the orientation.

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Pasta carbonara is a spaghetti with thin slices of bacon, poured on top with egg and cheese sauce.

Have you noticed that the cook has a knife — Japanese Santoku?

This presented recipe does not fully correspond to my idea of ​​carbonara, and in general, my Italian friends who work with me in the same kitchen, were also slightly at a loss.

But MAKFA struck me most of all because it is a flour product, not spaghetti.

The only thing true, inappropriately in the batch of yolks to add cream, absolutely not in Italian.

I had the idea to cook Carbonara for several days, listened to the advice of an Italian chef, read the Italian cookbook presented to them, and decided to consult with the Deli. And the first thing I saw when I opened the site, to my surprise, was this video !! And she decided to do everything, as the Russian cook advises.

And that was my mistake! Because the connection of the egg-cheese mass with spaghetti should be done in the reverse order, i.e. In the ready yet warm pasta (preferably still in a skillet on the fire) enter the egg, stirring everything well, so that it is like a boil. And I have an egg left in the form of liquid on a plate.

Here is a first experience.

Thanks for the simple recipe. The chef told everything intelligibly and clearly, well done!

Girls (and boys), salmonella live on eggs, so that they fall into the middle you need eggs so that they are not very fresh and cracked. so wash the eggs thoroughly with soap and you can make this taste.

Hello! I live in Italy and work in an Italian restaurant as a cook. Do not try to add cream, sour cream or other dairy products to spaghetti alla carbonara-spaghetti alla carbonara.

If there is no guanciale-guanchale ie the cheek can be used pancetta-bacon, and garlic is added when frying the next.

One of the participants adds the same white wine, to be honest, at first I hear, maybe he confuses with another classic Italian dish, bucatini all’amatriciana-bucatini al amatriciana, in which, as in the carbonarare, one of the principal ingredients is cheek in that dish White wine.

Cheese is added to pecorino-sheep cheese, and in general, if desired, who prefers Grana Padano-grana padano, who parmigiano-parmesan.

A whisper of black allspice in an already prepared dish does not hurt. I also suggest a slightly different option, the cooking procedure is the same, then try adding some crushed fresh garlic at the end of cooking, i.e. when you are already mixing all the ingredients together, who likes garlic fingers; lick.)))))))

Be sure to try to cook)))

BLIN, straight heart paused when a fork on the griddle! =)))) And who will buy a new one?

You chtol.

Sorry, this is really at home =) And I have only one question about the dish itself. Have the yolks reached you?

It’s just there salmonallosis and all that. not scary.

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