Thursday, 17 June 2010

Spaghetti Carbonara 白汁煙肉意大利粉

Spaghetti Carbonara - Rezept auf Deutsch
白汁煙肉意大利粉 - 中文食譜


Spaghetti Carbonara
Spaghetti alla Carbonara
Ingredients for 4 servings
  • 400g Spaghetti
  • 350g La Pancetta
  • 50g Pecorimo Romano Cheese
  • 50g Parmesan Cheese
  • 3 egg yolks
  • few stalks fresh parsley
  • 1 tablespoon olive oil
  • salt and black pepper for seasoning

Preparation

  • Cut the Pancetta into small pieces, chop the parsley and grate the cheese finely. Set the ingredients aside.
  • In a deep pot, cook the spaghetti in salted boiling water until al dente according to the packing instruction.
  • Heat olive oil in another frying pan, fry the Pancetta until crispy and golden brown, turn off the heat and set aside.
  • Beat the egg yolks into a bowl, gradually add grated cheese and mix well to form a egg sauce, add some egg white if the sauce is too thick.
  • Turn off the heat when the spaghetti is done, pour out excess water and leave about ¼ of the spaghetti portion. Add the cheese sauce and Pancetta … don't forget the frying oil!!! Finally sprinkle with parsley, salt and black pepper to finish. The mouth watering Spaghetti alla Carbonara flowing with creamy cheese sauce and savory Pancetta. It is an unquestioned perfect comfort food.

    Carlo Buti - Facetta Nera
    This classic Italian dish just can be done by few simple ingredients, if you don't have Pecorimo Romano Cheese, use Parmesan alone also fine.
    Cut the Pancetta in small pieces, and grate the cheese finely.
    Combine the cheese end egg yolk to form a rich cheese sauce.

    Cut the spaghetti in the middle and put it under the light, check the middle uncooked part is thin like silk. Oh! this is what we call "Al Dente".

    ... Sorry! When I mixed all the ingredients, because the Carbonara was too tempting, I forgot to take picture for you. 

    Mini Tips:
    La Pancetta, which is translated to Italian bacon. In fact, the real Pancetta are not smoke processed. The Italian use pork belly, with natural sea salt, nutmeg, pepper, fennel, chili pepper and garlic, to dry-cure the meat for 3 months. The process is difference from the US smoked bacon.

    There are many stories about the origin of Spaghetti alla Carbonara. According to legend, the coal miners using the only ingredients they had "eggs and Pancetta", and prepared with the simplest method. It was said that "Carbonara" came from italian word "Carbone", meaning coal. The story went on until the second world war. At that time italian only received rations of bacon and egg from the american troops, so Carbonara became their main dish. For sure, after the american soldiers tried the tasty Carbonara, they brought the recipe to their hometown, added cream and other ingredients. But I believe, the most basic is the best to experience the simplicity of Carbonara. 


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