Spaghetti Carbonara Recepie

Carbonara is a Roman pasta dish with eggs, hard cheese, cured pork, and black pepper. The plate took its modern form and name in the middle of the 20th century.

The cheese is usually Pecorino Romano, parmesan, or a combination. Spaghetti is the most common pasta, but fettuccine, rigatoni, linguine, or bucatini are also used. Commonly guanciale or pancetta are used for the meat component, but lardons of smoked bacon are a common substitute outside Italy.

Prepration And Cooking :

The pasta is cooked in moderately salted boiling water. The guanciale is briefly fried in a pan in its fat. A mixture of raw eggs (or yolks), grated Pecorino romano, and a liberal amount of ground black pepper is combined with the hot pasta in the pasta pot or a serving dish, but away from direct heat to avoid curdling the egg. The fried guanciale is then added, and the mixture is tossed, creating a rich, creamy sauce with bits of meat spread throughout. Although various pasta shapes can be used, the raw egg can only cook appropriately with a form that has a sufficiently large ratio of surface area to volume, such as the long, thin types of fettuccine, linguine, tagliatelle, or spaghetti.

Guanciale is the most commonly used meat dish in Italy. Still, pancetta and pancetta affumicata are also used; in English-speaking countries, bacon is often used as a substitute. The usual cheese is Pecorino Romano, occasionally Parmesan. Recipes differ in how eggs are used—some use the whole egg, others only the yolk, and others a mixture.



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