When you're in the mood for pampering and old-fashioned scents, there's nothing better than pasta 'alla carbonara'. Of course it is not dietetic, but every now and then you need it, it makes you happy. This is my humble recipe.
For 2 people:
about 3 hundred grams of rigatoni
65g of guaciale
3 egg yolks,
25g grated pecorino cheese
Pepper to taste
Boil the water, and in the meantime slice the guanciale into small cubes, not too small.
As soon as the water boils, use a colander to soften the guanciale for a couple of minutes, so that the cooking water takes on some of the flavour of the guanciale,
Then remove it and brown it in the pot. This operation makes the guaciale soft inside and crunchy outside.
Then remove it and brown it in the pot. This operation makes the guaciale soft inside and crunchy outside.
I mix eggs, pecorino cheese and pepper, add a little bit of "guanciale juice" and stir to amalgamate the mixture.
When the pasta is cooked, I pour it into the pan with the guanciale, pouring the mixture over it, turning everything over the heat. Enjoy your meal.
Pasta alla 'carbonara' is a typical dish of the Roman cuisine, whose origins are not clear, it is said that it was born after the war, 1945, but of mixed origins, Neapolitan, Abbruzzesi ... Roman. It tells of Americans who during the war, fed up with spaghetti cacio e pepe, added a compound that they had in the ration kappa, made of liquid cream, bacon and egg powder.
Another story tells of American soldiers in the Abbruzzo region who tasted 'cacio e ova' pasta, cooked by charcoal burners, who added guanciale (bacon) and hence the name. And many other legends.....
Translated with www.DeepL.com/Translator (free version)
Translated with www.DeepL.com/Translator (free version)
