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How To make Rigatoni Alla Carbonara
3 oz Pancetta
1/4 c Chopped onion
1 sm Dried red chile
3 tb Butter
3 tb Olive oil
4 Eggs
1/2 c Grated Parmesan cheese
1/2 c Grated pecorino
1 tb Salt
1/2 ts Salt
Freshly ground black pepper 1 tb Chopped parsley
1 lb Imported Italian spaghetti
FINELY DICE THE PANCETTA and saute it gently with the onion and chile in the butter and olive oil until pancetta is rendered and the onion soft, about 10 minutes. Discard chile. Beat the eggs with the 2 cheeses, 1/2 teaspoon salt, several grindings of black pepper and the parsley. Bring 4-to-5 quarts of water to the boil. Add 1 tablespoon salt and put in the
pasta. When pasta is still slightly underdone, drain it and add it to the pan with the pancetta. Over low heat, toss thoroughly to coat the pasta with the oil and butter. Off heat, stir in the egg-cheese mixture and toss vigorously. Serve at once.
How To make Rigatoni Alla Carbonara's Videos
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
The Perfect Carbonara
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PASTA ALLA CARBONARA - TUTORIAL- Ricetta di Chef Max Mariola
PASTA ALLA CARBONARA - TUTORIAL- Chef Max Mariola
La video ricetta di Casa Mariola. Io la carbonara a casa mia la faccio cosi!
INGREDIENTI x 2 persone:
Spaghetti @pastaliguori n. 3 - 250 g
guanciale 2 fette @salumiGrufà
Uova intere 2 pz + 2 tuorli
Pecorino romano grattugiato finemente - 80 g
Pepe nero macinato al momento
vino bianco per sfumare
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PADELLA WOK economica
GRATTUGIA professionale stretta
GRATTUGIA Micropline professionale larga
GRATTUGIA Micropline economica (multiuso 4 grattughe in una)
PALETTA IN SILICONE con manico in legno
PALETTA IN LEGNO D’ULIVO
PINZA DA CUCINA
SCHIACCIA PATATE comodo prezzo medio
PENTOLA IN GHISA per lunghe cotture (arrosti, stufati e zuppe)
TERRINA DA FORNO ovale in ceramica
COLTELLO CHEF 20 cm (trenciante) economico
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COLTELLO SANTOKU (multiuso) economico
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RIGATONI ALLA CARBONARA
Ecco qui la nostra versione di un piatto classico che rende tutti subito più felici ????.
Nel video sono descritti gli ingredienti e tutti i passaggi per preparala.
Preparatela anche voi e fateci sapere se vi è piaciuta.
BUON APPETITO A TUTTI ????
Se il video vi è piaciuto mettete un Like e Seguite il nostro canale.
#ioemiomaritoincucina #carbonara #carbogang #uovo #pecorinoromano #pepe #rigatonibarilla #cremadipecorino #foodpornography #confortfood #gusto #pranziamoinsieme #pranzodigusto #saporiforti #pecorino #carboidrati #eladieta #quarantena #fase2 #lockdown #ngulchescief #masterchefitalia #fame #pranzo #goduriaperilpalato
#carbonaraday #roma #ricettaromana
Rigatoni Alla Carbonara
Breakfast for Dinner? Carbonara dates back to WWII when American soldiers asked for eggs and bacon, but didn’t expect it to come with some pasta! An amazing dish and so easy to make!
Grab 3 egg yolks
2 cups of Pecorino grated
Freshly ground pepper
And mix until the mixture is creamy
Cook up some Bacon, pancetta or guanciale in a hot pan until slightly brown
Add a tbsp of bacon grease to the egg mixture and stir to blend
Remove the bacon from the heat and pour the rest of the grease slowly into the mixture while you whisk away so as to avoid cooking the eggs and hardening this creamy heavenly goodness.
Bring water to a boil, add salt and some olive oil, add your pasta (I used Rigatoni) and cook all the way through.
To help keep the egg mixture from hardening, you can place the mixing bowl on the pot where the pasta is cooking. Just keep an eye so it doesn’t harden or clump up.
When the pasta is ready, ladle some of the pasta water into the mixture as you stir. Add your cooked bacon and then gently add your pasta and stir until everything has come together! Serve and tear it up!!! So good! Thanks for Watching!
Rigatoni alla carbonara
Rigatoni alla Carbonara is a classic Roman dish that represents the city's gastronomic heritage. This creamy and indulgent pasta is made with rigatoni, guanciale (cured pork jowl), aged Pecorino-Romano cheese, and organic egg yolks. To prepare this dish, cook the rigatoni until al dente, then sauté the guanciale until crispy. In a bowl, mix the egg yolks and grated pecorino cheese, then combine with the cooked pasta and guanciale, adding a little pasta water to create a creamy sauce. Finally, garnish with black pepper and more grated pecorino before serving. This recipe serves 4 people and is a true representation of Roman culinary excellence. Here one of the best in the city prepared at Perilli Restaurant in Testaccio.