Most people make it wrong and let me show you why. Now this is boiled water
Which we add ten grams of salt per liter of water – should be like this
Then immediately place the macaroni in boiling water. In this case it’s kind
Of the Spaghetti. The largest size of spaghetti. While this cooks, it takes ten minutes to complete
And without oil please, without oil. You do not need it, you just need to move a bit
While they are in destiny and that’s it. Now for the original Carbonara, you need to go to Quanzal
The cheek, the cheek of the pig (replaced by the oxen) and the Romans were very special in that because they do so
Because they treat it like bacon or like panchetti meat which is very fresh, very tasty and fresh.
Now you have to cut them into large pieces, and you can use Panchetta.
The Panchetta is normal and this is here but I love the Cantonese when it is available.
This is a recipe for two people. Large pieces. The Romans are crazy about this pasta.
If there were Roman spaghetti, it would be delicious. This is very much for two people, let’s see.
The only thing we’ll do now to make the sauce is to take good olive oil and put it
In the pan. there he is. Put the Guanacial to it, and this is the beginning
The sauce is almost finished because the rest comes here in the bowl.
Now you can take some good eggs and two enough eggs. Oh beautiful color, look at this.
In order to be a little hooligan I will just take the egg yolk and beat it on this
No guest no cream. This of course is forbidden so this is a beginning
The sauce. So we put a little parmesan cheese in Rome also using the cheese pecorino which is cheese
Grated. There is a fresh pecorino and a piquorino cooked but nice to have
Little of this. Lots of peppers. And stir it again and this is the sauce.
I will not put any salt with it because the bacon here is salty, it is preserved.
Lower the fire a bit because I will see what the macaroni is doing. I can see it is still cruel
So I will return it again, three or four more minutes. Now here is the bacon that was produced
Too much fat. You may not want fat, I’ll show you a little trick.
This is it, and I do this. You absorb a little fat and graduated this way,
very simple. The pasta seems to work well. Let’s taste, and now it should be enough.
I turned off the guanacali because it is too hot and that is exactly what I do not want,
Be very hot. Now take the pasta and put it in, yes, there.
And you do so. Leave it cool to do so. It should not be too hot
Because what will happen now is enough temperature to cook eggs and pack noodles.
Now comes the irresistible, actual sauce. Here it is.
Now we move in this way. You usually see at this stage the heat is strong in cooking error
So that the eggs become flipped. Do not make it too flaky this is carbonara.
Now the final touch is for beauty. Parmesan or Pecorino, as you like,
In my opinion, also a nice touch of pepper. This is the decor for me. and that is
The real carbonara, the only. It should be exactly so, creamy without adding cream
Because this is the usual thing. Such a wonderful it.
Ummmmmmm, all of us
You have to taste it, it’s wonderful.
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