Bacon Carbonara

Sobre esta receita

Um clássico tradicional com bacon carbonara. Este prato querido representa a essência da culinária confortável.

Ingredientes

Serve 4

• 400 gingrediente principal
• 200 gmanteiga ou óleo(or guanciale, diced)
• 4 largea gosto(plus 1 whole egg)
• 80 gPecorino Romano(finely grated)
• 30 gParmigiano-Reggiano(grated, optional)
• 2 tspblack pepper(freshly cracked)
• to tastesalt for the pasta water

Instruções

1. 1

   Prepare

   Prepare os ingredientes.

   Reserve more pasta water than you think you'll need.

2. 2

   Cozinhe

   Cozinhe em fogo médio até ficar pronto.

   Starting in a cold pan renders the fat without burning the meat.

3. 3

   Tempere

   Tempere com sal e pimenta.

4. 4

   Sirva

   Sirva quente.

   Add the water gradually while whisking constantly.

5. 5

   Combine off the heat

   Drain the pasta and add it to the skillet with the bacon, off the heat. Pour in the egg mixture and toss vigorously, adding splashes of pasta water until a glossy, creamy sauce coats every strand.

   Keep the pan off direct heat so the eggs thicken but don't scramble.

6. 6

   Adjust and serve

   If the sauce is too thick, loosen it with more hot pasta water; if too loose, toss over very low residual heat for a few seconds. Serve immediately with extra pecorino and cracked black pepper on top.

Variações

• •

  Adicione vegetais para variação.

Armazenamento

Dura 3 dias na geladeira.

Perguntas frequentes