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Offlineevenlock
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Registered: 05/21/13
Posts: 52
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Spaghetti Carbonara - my easy and best recipe * 1
    #18798284 - 09/04/13 07:46 AM (10 years, 4 months ago)

Well, I'm Italian and Carbonara is a very common recipe here and there are also many recipe (with/without onion, with/without garlic, with/without cheek lard, bacon...).

The secret is: INGREDIENTS! they must be high quality!

you need
- high quality piece of cheek lard (from a trusted butcher, or better from a truck farmer/breeder) I bought mine from Toscana
- Italian sheep cheese called pecorino
- organic egg yolk bought from a farmer that has chicken. 1 per person + 1 per pan + 1 because I like!
- black pepper
- and spaghetti :smile:

Cut cheek lard in small cubes

Put water in a big pot under middle flame (you can cover it to make fast boiled), this is for spaghetti

Put cheek lard cubes in a pan lowest flame (without nothing! no garlic, no oil, no onion, nothing!)...if you have a good cheek lard you'll see many lard to come out, if isn't I suggest to add some extravirgin oil. When they have crust (not too much crust) turn off flame

In the meantime put egg yolk in a bowl and mix with a fork
Add pecorino, black pepper (not too much) and continue to mix.

When water boil add salt to water and then spaghetti. When they are ready (look time cook) strain them fast and put them in the bowl (where there are egg yolk mixed with pepper and pecorino). Add also cheek lard to bowl and start mix all.
Remeber that spaghetti and cheek lard must be very hot to make a good cream with egg yolk. Egg yolk have not be cook, but have not to be row too...
You could add also a little bit of cooking water (from pasta)

Sorry for my bad english...

Buon appetito :smile:


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OfflineGoldenEye
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Registered: 05/24/13
Posts: 4,340
Loc: Amsterdam
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Re: Spaghetti Carbonara - my easy and best recipe [Re: evenlock]
    #18798334 - 09/04/13 08:12 AM (10 years, 4 months ago)

I love how its all about the quality of the ingredients in the Italian cuisine.


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