Original Italian Carbonara easy recipe
Original Italian Carbonara
½ pound macaroni no 6
2 tsp. tablespoons butter
2 tsp. olive oil
125 gr. bacon, cut into small pieces
1 / 2 cup wine, white wine
4 egg yolks
6 tbsp. tablespoons grated Parmesan cheese
2 tsp. tablespoons grated Parmesan
2 tsp. tablespoon very finely chopped parsley
Salt and pepper
Outturn
In a small saute pan tompeikon without oil or butter until crisp. Store in a dish.
Cook the spaghetti in plenty of salted water. The strain, keeping the tip broth 1 glass spaghetti.
Inside the pot boiled pasta, add the butter and oil and heat thoroughly. Pour in the pasta pot and stir well to voutyrothoun. Sprinkle bacon and roasted, stir.
In a bowl beat the egg yolks (as you would an omelet). Add the wine and the juice from the pasta. Immediately pour the yolk mixture to egg and stir quickly, not quickly grasp the egg, but to create a creamy sauce. Add grated cheese, stir last and serve the dishes.
Sprinkle with freshly ground pepper and some chopped parsley.
Tip: Greece becomes the carbonara with cream. True but about makaronozoumo. If you like the taste of garlic in the butter to boiling pasta 1skelida add garlic, leave a little to remove the toast and: so will the scent of garlic butter. |
