![]() ![]() For 3 persons you use 1 whole egg and 3 egg yolks and for 2 persons you use 1 whole egg and 2 egg yolksĬut the guanciale into slices of about half a centimeter thick.Īdd the pasta to the boiling water and prepare according to the instructions on the package Put the yolks and whole eggs together in a large bowl (the bowl should be large enough to add the pasta later).įor 4 people you use 2 whole eggs and 2 egg yolks. The pecorino and guanciale are salty enough. Pecorino Romano is made from sheep's milk, which makes it a lot fatter and saltier.īoil the water. In addition, Pecorino Romano is used and therefore no Parmigiano. This bacon is softer and stronger in taste. If you don't have this nearby, you can use pancetta, which is made from pork belly, but for the real classic dish you need guanciale. We bought it at the Italian supermarket 'Little Italy' in Rotterdam. You can buy this in an Italian delicatessen or butcher. This is Italian pork cheek bacon, dried with salt and pepper. The recipe is originally from the Italian region of Lazio, but is now on the menu throughout Italy. Pasta alla carbonara thus means 'pasta the way of the coal miners'. Due to the large amount of fat, protein and carbohydrates, they got through the day with this pasta. They went to work with some handy ingredients and ate this dish during their break. Piero told us that the name 'Carbonara' comes from the word 'carbonaro', that is how the coal miners used to be called (carbone is coal). Piero explained how we make the authentic pasta carbonara. Yet, to the frustration of Italians, this dish is rarely made properly. Pasta carbonara is one of the most famous Italian pastas in the world. ![]()
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