I am a fairly flat trivial to prepare, yet I had never done before ... I personally can not stand the smell of raw egg, but it is a dish that I always liked a lot, and every time we eat them covered with a ton of grated parmesan and I am enjoying the last to leave the cubes of bacon and eat together:) In short, the other day I was just felt like carbonara, I resisted for a week, then by Monday I have no right spending more and bought eggs and bacon cubes ...
Usually when I prepare something that I've never done this before but I have eaten many times at home, I ask my mother the recipe (
eh well, raise your hand if you do not think their parents at home you ever eat better than anywhere else! ), but this time I did my own thing and I tried a recipe that I liked on the internet. The choice fell on one of
GialloZafferano , followed closely the proceedings but a little 'less ingredients, and halving the portions as I prepared just for me and Faith.
Ingredients for four people two Pillow 150 gr. fresh diced bacon 100 gr. oil 2 tablespoons idea Pecorino 100 gr. Parmesan cheese 30 gr. pepper to taste Spaghetti 350 gr. 175 gr. about 4 eggs yolks + 1 whole 1 Internal + 1 yolk I boiled the water, I have moderately salted, and put to cook spaghetti (I used the big ones of the Coop) . Meanwhile, I put the bacon in a frying pan with a trickle of olive oil EVO invisible, and I did not started to fry until lightly browned.
Separately in a bowl I whisked the egg and half and added to eye about 30 grams of grated parmesan cheese, until the mixture has become slightly thick. Since I was not sure that would be so dense, I added two tablespoons of the cooking and I've toned down slightly. I added the bacon (drained away the fat) with the eggs just before draining the spaghetti, I paid them in the bowl so as not to miss dressing for the road and I poured everything into the cooking pot, stirring until I saw the eggs begin to curdle. I served in my beautiful black Ikea bowls with more grated Parmesan cheese and pepper macinatina.
A friend of baseball great gourmet cooking advice which I get often from one provider and now that the contents of my stomach, told me last night from a different recipe that I have followed the Roman and DOC, and tried to explain last night , although I say that do not exactly remember the exact steps (make it up as soon !!)... the differences are:
- use the pillow as GialloZafferano recipe and not my beloved bacon (I like ;__;);
- a different timing of the cooking of various ingredients: bacon / bacon should be cooked later still hot and should be added to eggs and pasta to help accelerate the cooking of the egg with its heat;
- replacement in preparation of the cheese grated with a touch of butter, and the subsequent addition of the cheese grated once it is mixed with pasta, egg, butter and bacon;
- the mixture of parmesan and pepper before mixing the dough, rather than on flat ground finished.
What about ... we'll do it and try to explain better;) Meanwhile, however, the spaghetti was delicious! ^ _ ^
