Text 29754, 78 rader
Skriven 2015-08-06 03:31:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1775
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Carbonara (Guanciale, Egg & Pecorino Romano)
 Categories: Five, Pork, Pasta, Cheese
      Yield: 4 servings
 
MMMMM-------------------------CONDIMENTO------------------------------
      4 oz (115 g) guanciale; in 1/4"
           - (1/2 cm) dice
      2 tb (generous) extra virgin
           - olive oil
      3 lg Eggs; room temp
     10 tb Rounded (100 g) fresh grated
           - pecorino romano, or half
           - pecorino romano and half
           - parmigiano-reggiano
           Fresh ground black pepper

MMMMM---------------------------PASTA--------------------------------
      1 lb (450 grams) pasta (see note
           - below)
 
  TO MAKE THE DISH: Put the guanciale and oil in a large
  skillet. Sauté over medium heat until the edges of the
  guanciale pieces are just turning brown, about 2 minutes.
  Don't let it get too crisp. Set the pan and its contents
  aside but keep warm.
  
  Bring 5 quarts (5 liters) of water to a boil in an 8-quart
  (8-liter) pot over high heat. When the water boils, add 3
  tablespoons kosher salt, then add the pasta and cook,
  stirring occasionally, until al dente.
  
  While the pasta is cooking, break the eggs into a small
  bowl and add all the cheese and a generous grinding of
  pepper. Whisk gently until the mixture is smooth.
  
  Drain the pasta (reserving and keeping warm a cup of its
  water) and put it in the skillet with the guanciale over
  low heat. Toss quickly to mix well.
  
  Holding the skillet slightly above but not touching the
  burner, pour the egg and cheese mixture in a stream into
  the pasta. Now, if you have the skill, toss the pasta with
  a deft movement of the wrist to blend all the contents of
  the pan. If you don't, remove the pan from the heat and
  mix quickly with two wooden spoons. If you have a warm
  spot, such as a food warmer or even over a pilot light,
  rest the pan there while you work.
  
  Whatever you do, work fast or the pasta will get cold and
  the eggs will stay raw and runny. Ideally the heat of the
  pasta will cook the egg just enough, and the sauce should
  be creamy. You can mix in a tiny bit of the reserved water
  to smooth things out, but you probably won't need to.
  
  Transfer to individual heated bowls or plates and serve
  instantaneously.
  
  Pasta shapes: The canonical pasta for carbonara is
  spaghetti, but bucatini are close behind. Penne and
  rigatoni are short formats often found alla carbonara and
  easier to handle in quantity.
  
  by Oretta Zanini De Vita and Maureen B. Fant; Sauces &
  Shapes: Pasta the Italian Way
  
  Epicurious | February 2014
  
  MM Format by Dave Drum - 12 February 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I am not drawn to terrible novelty items from fast food chains.
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