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diff --git a/src/carbonara.md b/src/carbonara.md deleted file mode 100644 index dba94f5..0000000 --- a/src/carbonara.md +++ /dev/null @@ -1,37 +0,0 @@ -# Carbonara - - - -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 large eggs (63 g | 2 1/4 oz). - -## Ingredients - -- Spaghetti or linguine: 125 g | 4 1/3 oz pp. -- Egg: 1 -- Egg yolk: 1 pp. -- Parmigiano-Reggiano (grated): 30 g | 1 oz pp. -- Pecorino Romano (grated): 30 g | 1 oz pp. -- Guanciale (cleaned and cubed): 75 g | 2 oz pp. - -## Directions - -1. Combine the cheese, egg and egg yolks in a bowl, together with a generous amount of freshly ground black pepper and optionally a dash of whole milk. -2. Fill a pot with just enough water to be able to cook the spaghetti without it sticking together or burning. Use less salt than you would normally. The aim is starchy water. -3. Depending on the cooking time of your pasta, you can add it now (8+ minutes and you should be fine). Cook the pasta 1 minute less than advised. -4. Fry the guanciale in a dry pan on low to medium heat until the sides are crisp but the insides are chewy. Leave the resulting fat in the pan and set the guanciale aside. -5. When your pasta is almost done, add some tablespoons of the starchy pasta water to your egg/cheese mixture. Mix well, and add more water as needed. -An option here is to make a bain-marie over your boiling pasta pot to melt the cheese -- this will result in an extremely creamy and well integrated emulsion. -6. When your pasta is done (-1 minute), remove it to the pan with the fat. Keep it on low heat and mix the fat and spaghetti. -7. Now add the egg/cheese mixture and keep moving and stirring to fully incorporate the sauce. Add pasta water as needed. -The carbonara is done when the sauce looks a bit runnier than you would like, as it will start to thicken immediately after leaving the pan. -Add the guanciale back in and give it a quick toss to mix. Plate and optionally garnish with grated cheese and freshly ground black pepper. Voila. - -## Contribution - -Peter Piontek - -;tags: italian pasta quick |