Coal Miners’ - Style Spaghetti Made with Filippo Berio Extra Virgin Olive Oil
Pancetta browned in Filippo Berio Extra Virgin Olive Oil is what gives this dish its scrumptious, savory taste. Toss your pasta with whisked eggs and Parmesan cheese to make a simple, yet hearty dish that will have everyone asking for more.
Did you know there’s a correct water ratio when cooking pasta?
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SPAGHETTI CARBONARA
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Barry makes a simple, quick and easy carbonara!
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From Wikipedia:
Pasta alla carbonara (usually spaghetti, but also fettuccine, rigatoni or bucatini) is an Italian pasta dish based on eggs, cheese (pecorino or Parmigiano-Reggiano), bacon (guanciale or pancetta), and black pepper. The dish was created in the middle of the 20th century.
The pork is fried in fat (olive oil or lard), then hot pasta is dropped into the pan to finish cooking for a few seconds. A mixture of raw eggs, cheese, and a fat (butter, olive oil, or cream) is then combined with the hot pasta away from additional direct heat to avoid coagulating the egg, which must remain a liquid component of the sauce as it cooks. Guanciale is the most usual meat, but pancetta, or local bacon are also used.
Cream is not common in Italian recipes, but is often used elsewhere. Other variations on carbonara outside Italy may include peas, broccoli, mushrooms, or other vegetables. Many of these preparations have more sauce than the Italian versions.As with many other dishes, there are ersatz versions made with commercial bottled sauces.
Like most recipes, the origins of the dish are obscure, and there are several hypotheses about it. As the name is derived from carbonaro (the Italian word for charcoal burner), some believe that the dish was first made as a hearty meal for Italian charcoal workers. The etymology gave rise to the term coal miner's spaghetti, which is used to refer to spaghetti alla carbonara in parts of the United States. It has even been suggested that it was created by, or as a tribute to, the Carbonari (charcoalmen), a secret society prominent in the unification of Italy.
Carbonara was included in Elizabeth David's Italian Food, an English language cookbook published in Great Britain in 1954.The dish is not present in Ada Boni's 1927 classic La Cucina Romana, and is unrecorded before the Second World War. It was first described after the war as a Roman dish, when many Italians were eating eggs and bacon supplied by troops from the United States #barrylewis
PERFECT SPAGHETTI CARBONARA...the easy way
Roman chef, Luciano Monosilio, has a trick for how to make authentic carbonara sauce EASY. Luciano Monosilio is known as, “The King of Carbonara”. I studied his technique, translated and adapted his recipe so that we can enjoy perfect carbonara without any hassle. This is one of my new favorite cooking techniques for pasta, I believe it’s as close to a fool-proof carbonara recipe as a traditional Italian pasta can get. Here’s how he makes it.
#Carbonara #SpaghettiCarbonara #NotAnotherCookingShow
Links to the 3 Other Roman Pasta...
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Frankie's Carbo-LOAD of Fun: The Ultimate Spaghetti Carbonara Recipe!
Creamy, classic carbonara doesn't need to be complicated to be delicious.
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Italian Carbonara Recipe - The Only Recipe You'll Ever Need! | No Talking | Make Eat Home
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Legend has it that coal miners brought the carbonara dish to Rome. Whether this legend is true or not, carbonara is a wonderful pasta dish that’s simple and easy to make. Here’s my take on the Italian carbonara recipe.
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One of the unforgettable food memories for me when I lived in London many years ago was the late Antonio Carluccio’s delicatessen. I would sometimes go to his deli and order some french beans salad and sardines, just the right amount that I could afford with my student budget. One of Carluccio’s popular recipes is that for carbonara, and as with other authentic carbonara recipes, Carluccio’s recipe uses eggs to add a velvety richness to the dish. You can watch Carluccio’s “Real Spaghetti Carbonara” by following this link:
Legend has it that coal miners brought the carbonara dish to Rome. Carbonara is a wonderful pasta dish that’s simple and easy to make. Here’s my take on the Italian carbonara recipe. I used center cut bacon as a substitute for the Italian guanciale or pancetta. I also used fettuccine instead spaghetti and I added butter to add more richness to the sauce.
Make “eat” home! Try this recipe and let me know what you think.
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► Italian Carbonara Recipe - The Only Recipe You'll Ever Need!
Ingredients:
1 egg, beaten
¼ cup parmesan cheese, grated
6 cups water, to cook pasta
Salt, for boiling pasta
1 serving fettuccine pasta (50-60 g)
2 tbsp butter
1 tbsp olive oil
2 strips bacon, chopped
Pepper, to taste
Directions:
Mix grated parmesan cheese and beaten egg in a bowl. Set aside.
Pour water in a large pot and heat on high. Add salt to water. When the water comes to a boil, add fettuccine. Cook according to directions or until al dente.
Heat pan on medium heat. Add butter and olive oil. When the butter and olive oil mixture is ready, add the chopped bacon. Fry until the edges of the chopped bacon starts to brown. If there’s too much fat, feel free to remove as much as you desire. Add the cooked pasta in the pan and stir. Cook for a minute until the bacon is distributed evenly in the pasta.
Remove the pan with the bacon and pasta from the stove and place on a trivet. Add the egg and parmesan cheese mixture and mix well. The residual heat in the pan will cook the egg but it should not be too hot that it will scramble the egg. Sprinkle with pepper, to taste.
Serve immediately.
► Tips
This recipe serves 1-2 persons.
Watch out for the butter when heating it in the pan. Make sure that it doesn’t burn.
Add a tablespoon or more of pasta water in the pan with the bacon and pasta if needed (e.g. if the mixture is too dry).
Cooked carbonara is tricky to reheat. When reheated, you’ll most likely end with pasta with scrambled eggs. If you really need to reheat carbonara, place it in a microwave-safe dish and heat in the microwave, checking and stirring every 30 seconds until heated evenly.
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왜 난 35000원 내고 이걸 먹었단 말인가 Coal Miner's Spaghetti
⭐️까르보나라⭐️
- 물을 끓이고 1t 소금 넣고 스파게티면을 익혀준다
- 판체타를 쓰면 그냥 익혀주고
- 기름이 많이 필요하기에 베이컨을 구우면 올리브오일을 추가해준다
- 볼에 달걀 노른자 2인분 기준 3-4개를 볼에 넣고
- 페코리노 치즈나 파마산 치즈를 많이 갈아준다
- 후추도 넣고 섞어준다
- 면을 볼에 추가해주고, 베이컨, 베이컨오일 한스푼, 면수 조금 넣고 섞어준다
- 맛있게 드세용
⭐️Carbonara⭐️
- Add 1t salt to boiling water and add spaghetti
- chop the 100g pancetta and fry it under low heat
- if you don't have pancetta you can use bacon
- Put 3-4 egg yolks in a bowl per 2 servings
- add grated pecorino cheese or parmesan
- add some black pepper and mix well together
- When your pasta is done, add your pasta to the bowl
- add bacon, a spoonful of bacon oil, a bit of pasta cooking water and mix well together
- serve and enjoy!
#까르보나라레시피 #정통까르보나라 #까르보나라맛있게만드는법 #파스타레시피 #파스타맛있게만드는법 #까르보나라 #carbonara #howtomakecarbonara #carbonararecipe #carbonarapasta #carbonaraday #야식 #야식추천 #야식만들기
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