Why I'm Fully Obsessed with Rome's Secret Pasta
This secret pasta from Rome combines their 4 most famous pastas, Cacio e Pepe, Carbonara, Alla Gricia and Amatriciana, to form what may be one of the most delicious pastas I've ever had.
Recipes:
Pasta alla Zozzona: Rome’s Secret Pasta That Combines All 4 Roman Pastas
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THE 4 ROMAN PASTAS
CACIO E PEPE
CARBONARA
AMATRICIANA
ALLA GRICIA
SOURCES:
SUPERMARKETITALY.COM
MEZZI RIGATONI ALLA CARBONARA. Ricetta perfetta.
Oggi SUPER MEZZI RIGATONI ALLA CARBONARA, con tutta la sua gustosissima cremosità????????????
INGREDIENTI ????????????
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Rigatoni con salsa carbonara. Rigatoni alla carbonara
Rigatoni con salsa carbonara. Rigatoni alla carbonara
Cómo hacer unos rigatoni con salsa carbonara. Rigatoni alla carbonara, una receta italiana paso a paso para celebrar el Carbonara Day, este 6 de Abril. Una receta perfecta para disfrutar de lo mejor de Italia.
Apunta todos los ingredientes y a cocinar:
Ingredientes
400 g. de pasta rigatoni de Garofalo
100 g. de queso parmesano o parmigiano reggiano
200 g. de guanciale (panceta curada podría valer)
4-3 unidades huevos, según tamaño
2 cucharadas de aceite de oliva virgen extra
Sal y pimienta negra recién molida (al gusto de cada casa)
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How to Make SPAGHETTI CARBONARA (Approved by Romans)
Spaghetti carbonara recipe – original and approved by Romans! Before we start, the number one rule is simple –REAL SPAGHETTI CARBONARA RECIPE IS MADE WITH EGGS, NOT CREAM!
Combine fresh eggs, with crispy guanciale, salty pecorino cheese and pepper to create the perfect, classic Roman pasta dish, Carbonara. In this video recipe, I tested out my traditional version with some locals from Rome and they loved it! Make this classic the right way and I promise, your tastebuds will thank you.
#spaghetticarbonara #howtomakespaghetticarbonara #carbonara
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HOW TO MAKE SPAGHETTI CARBONARA
INGREDIENTS:
5L Water
Pinch rock salt
300g/10 oz Spaghetti (or Spaghettoni/Rigatoni/Paccheri)
150g/5.3 oz Guanciale
200g (2 cups) Pecorino cheese
4 eggs
Pepper
UTENSILS:
Large pot for cooking pasta
Chopping Board
Knife
Large fry pan
Mixing bowl
Fork
Ladle
Long set of tongs
METHOD:
1. Spaghetti carbonara takes just a short time to make so first up, boil the water to cook your pasta in a large pot.
2. Cook the pasta according to the packet instructions when it comes to time, making sure the pasta is al dente.
3. Cut the skin off the guanciale (making sure to leave the peppery/seasoned crust), then slice it into thin strips.
4. Put the large fry pan on the stove at a low to medium heat. For the spaghetti carbonara recipe to be just right, add the guanciale into the pan, let it cook very slowly and it will create its own delicious oil.
5. Let the guanciale simmer and crisp up very gently.
6. Get your mixing bowl and add 4 eggs, then whisk them really well.
7. Next, add the pecorino cheese to make this spaghetti carbonara recipe, and lots of pepper before mixing it together really well. This will create a scrumptious cream for you to add to your pasta.
8. Once the pasta has boiled to your preferred taste, using a set of tongs, take out the pasta from the boiling water and add it straight to the pan, making sure small drops of the water mix into the pan too.
9. Turn off the cook top, so the pasta and guanciale stop cooking.
10. Next, using the ladle, get a full scoop of pasta water out of the pot and add it to the egg and cheese cream, then mix through well using a fork.
VINCENZO’S PLATE TIP: The pasta water is the KEY to making the Spaghetti Carbonara recipe PERFECTLY! Don’t miss this step!! It will help to combine all the ingredients well and they will stick to the pasta better.
11. Now, turn the cook top back on a low heat, add some pasta water to the pan, and now, pour the cream over the top, then mix it through using your tongs – be gentle, but fast! Let it cook through but don’t let the eggs scramble or you will end up with a frittata!
12. Keep mixing the cream through until it just starts to thicken, stir is through and then serve.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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Rigatoni alla Carbonara
Authentic rigatoni alla carbonara recipe from Rome! No sauce needed, everything is cooked in the same pot.
Ingredients:
250 g rigatoni
100 g pancetta or bacon substitute
100 g parmigiano regiano/pecorino/grana padano
2 organic eggs
Sea Salt
Extra Virgin Olive Oil
Black Pepper