There are many cooking options for spaghetti alla carbonara. Try to cook the most classic version of this dish. Let's see what ingredients we need for cooking spaghetti alla carbonara for 4 people:
360 grams of spaghetti;
250 grams of guanchale;
Pecorino Romano cheese;
5 eggs;
Black pepper peas;
Olive oil (only if you use bacon, not guanchale).
Guanchale looks like bacon, but that’s a completely different thing. This is pork cheek, it has more fat, so you do not need to use oil. If you have not found guanchale, you can use bacon. Then you will need to add a couple of tablespoons of olive oil. Pecorino Romano is sheep’s cheese. It tastes very salty and satisfying. If you have not found pecorino romano, you can use parmesan. First you need to clean the guanchal from the skin, then cut it into pieces. Let's start making the sauce. We will need eggs and cheese. How many eggs and cheese do you need for the sauce? 2-4 persons:
1 whole egg;
1 yolk and 2 tablespoons of cheese per person.
Example: serving for 4 people - 1 whole egg + 4 yolks + 8 tablespoons of cheese. 5-8 persons:
2 whole eggs;
1 yolk and 2 tablespoons of cheese per person.
Example: serving for 8 people - 2 whole eggs + 8 yolks + 16 tablespoons of cheese. Serving of pasta per 1 person = 90-100 grams. Beat the eggs with a fork, add a lot of pepper and no cream! Add cheese, mix - the sauce is ready. Put the water on a strong fire. Now we will cook the guanchal over medium heat. No onions need to be added! Cook the guanchal until it is a little crispy. Guanchale is ready, look how much fat came from it. Meanwhile, the water was already boiling. Add one tablespoon of salt and paste to the water. Never add oil! To prepare the paste, it will take about 10-11 minutes. The pasta is ready. Drain the pasta through a colander. Never wash the pasta! Now add the pasta to the frying pan with the finished guanchal and hold it a little over medium heat, stirring occasionally. This procedure is needed to make the pasta even tastier, the Italians say: "Mantecare". Now add the sauce. No fire, because we don’t want to eat scrambled eggs! Stir the pasta so that it is saturated with the sauce. Real Italian carbonara is ready. It remains to lay the paste on a plate with a slide, decorating the top with crispy guanchal.
Watch the video: Real Spaghetti Carbonara. Antonio Carluccio (November 2024).
One of the largest and most popular resorts of the Ligurian coast is located 30 km southeast of Genoa. A city with more than a thousand-year history, from a medieval outpost that protected the bay from pirates, by the middle of the 19th century turned into a fashionable resort. From this article you will learn how Rapallo is remarkable, what to see here and how easy it is to get to the resort.
Carnival in Venice is a celebration with a history of almost a thousand years. True, from the beginning of the 20th century until 1979, the event was banned for political reasons and only thanks to the legendary Federico Fellini, who enlisted the support of Pope John Paul II, the masquerade tradition was restored.
Claude Josephine Rose Cardinale (Claude Josephine Rose Cardinale) - a popular actress of Italian cinema in the sixties of the twentieth century. Stage name - Claudia Cardinale (Claudia Cardinale). The list of films of the actress has more than 50 films, she worked with directors: Federico Fellini, Luchino Visconti di Modrone, Gianfranco Corsi, Frenchman Claude Lelouch and others.
The Academy of Fine Arts in Florence (Accademia di belle arti di Firenze) is the first European art educational institution. The Academy's art collection is one of the most valuable in Italy. Most tourists go to Florence in order to get into the gallery of the Academy. History In the middle of the XVI century, Florence ceased to be a republic, but art to some extent still remained the property of the people.
In the frame of Italian sights along with large "stones" like Lake Maggiore, Garda and Como, another emerald shines - Lago di Iseo (Italian: Lago d'Iseo). Fans of the Italian mountains greatly appreciate high-altitude resorts, alluring with white snow caps and extreme types of recreation. However, even the most active tourist will not resist the beauty and crystal clearness of mountain lakes.
In the north of Lombardy, very close to the Swiss border, lies Lake Como (Italian: Lago di Como). Like a gem, the waters of Como glisten in the rim of the Alpine mountains. The extremely deep and fabulously beautiful lake is loved by the original Italians and numerous guests of the country. Mountain landscapes framed by fluffy clouds serve as a source of inspiration for writers, artists and film industry workers.
Lago Maggiore (Italian: Lago Maggiore) is one of the four great Italian lakes. The literal translation of the name of the reservoir sounds like a "big lake". And that is the true truth. Located at the very top of the “boot”, Lago Maggiore washes its waters with Italian and Swiss lands. Sheltered by the mountain range of the Alps from the sharp influence of the outside world, Maggiore is famous for its excellent mild climate, clear waters and breathtaking views.
On the outskirts of Lombardy, just a 1.5-hour drive from Milan, lies one of Italy's natural attractions - Lake Garda (Italian: Lago di Garda). The blue waters of this pond are surrounded by the lush greenery of Italian nature and the mighty slopes of the Alpine mountains. Garda is the largest lake in the country, its length is 52 km, width - 17 km, surface area of the water - 370 km 2.