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diff --git a/content/carbonara.md b/content/carbonara.md new file mode 100644 index 0000000..53dd941 --- /dev/null +++ b/content/carbonara.md @@ -0,0 +1,37 @@ +--- +title: "Carbonara" +date: 2021-03-11 +tags: ['italian', 'pasta', 'quick', 'cheesefare'] +--- + + + +Carbonara is a simple dish. The quality of your ingredients make or break it. +I recommend using the best ingredients you can source. +Suggestions: bronze extruded pasta, 24 months aged Parmigiano-Reggiano, 12+ months aged Pecorino Romano, guanciale from the butcher, and organic eggs. + +This recipe assumes medium eggs. + +- ⏲️ Prep time: 5 min +- 🍳 Cook time: 25 min +- 🍽️ Servings: 4 + +## Ingredients + +- Spaghetti: 320 g | 11 oz +- Eggs: 5 +- Guanciale or Smoked Pancetta (cleaned and cubed): 150 g | 5 oz +- Pecorino Romano or Parmigiano-Reggiano (grated)(optional) + +## Directions + +1. Crack the eggs in a bowl but only add the yolks. Add a generous amount of your preferred grated cheese (Pecorino or Parmigiano) around 35g (you can optionally add a dash of black pepper). +2. Fill a pot with water, and when it boils cook the pasta 1 minute less than advised. Use less salt than you would normally too. (see [Pasta](pasta.html)) +3. Fry the preferred pork (Guanciale or Smoked Pancetta) in a iron or nonstick pan (if using a different kind of pan add a dash of extra virgin olive oil) on low to medium heat until the sides are crisp but the insides are chewy. +4. While everything is being cooked and fried, beat the eggs manually using a fork until everything is entirely liquid. Remember to watch the time. +5. When your pasta is done (-1 minute), drain it and put it in the bowl with eggs. At this step you may consider the timing: if the pasta is too hot you will cook the eggs, and some people don't like it this way, so just wait for a minute. Keep moving and stirring to fully incorporate the eggs. Add guanciale and as many fats remaining in the pan as you want. Keep moving and stirring. +6. Plate and optionally garnish with the preferred grated cheese and black pepper. Voila. + +## Contribution + +Peter Piontek, Ladislao Blanchi |