Das Lieblingsrezept meines Mannes! Perfektes Pasta-Carbonara-Rezept
Das Lieblingsrezept meines Mannes! Perfektes Pasta-Carbonara-Rezept
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Heute zeige ich euch, wie sehr ich Pasta Carbonara koche ???? Spaghetti Carbonara mit Sahne und Bacon ist ganz einfach zu Hause nachzukochen und geht auch ganz schnell! Unbedingt ausprobieren! ????????????
Zutaten:
● Eier (Eigelb) - 2 Stk
● Sahne 20% - 200 ml
● Salz, schwarzer Pfeffer
● Roher geräucherter Speck - 150 g
● Parmesankäse - 70 g (oder jeder Hartkäse)
● Spagetti - 200g
● Ghee-Butter (oder anderes Pflanzenöl zum Braten)
● 4 Knoblauchzehen
Guten Appetit! ????
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Creamy Carbonara Filipino Style | Carbonara with Costing | Pinoy Style Carbonara Pasta Recipe
Creamy Carbonara Filipino Style | Carbonara recipe with costing | Christmas Recipe
Costing:
1 (400g) spaghetti pasta = 50.00
1 pack all purpose cream = 60.00
1 pouch of sliced ham = 50.00
1 can sliced mushrooms = 35.00
1 big can of evaporated milk = 25.00
1 onion = 3.00
4 cloves garlic = 3.00
salt and pepper to taste
grated cheese = 45.00
Total cost = 271.00
Cost of ingredients may vary according to your location and brand used. You may adjust and modify the ingredients according to preferences.
Happy cooking!
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Gennaro Contaldo's Authentic Italian Spaghetti Carbonara | Citalia
Spaghetti Carbonara is thought to originate in the Lazio region of Italy, first made for the carbonari (charcoal workers) and is an authentic recipe, now popular the world over. Perhaps one of the easiest and quickest Italian pasta recipes, a Spaghetti Carbonara can be rustled up at home for a tasty week night supper.
In Genaro’s authentic recipe, he uses guanchiale (pig cheek) rather than the pancetta that we might use at home, however pancetta is a perfectly acceptable substitute if you don’t have a good Italian deli near to you.
Although British versions of this dish often include cream, Gennaro’s classic recipe uses just seasoned pasta water, fresh egg yolks and pecorino cheese to create that delicious, creamy texture that you will know and love.
Gennaro has fond memories of eating Carbonara in the backstreet trattorie of Italy’s capital city, Rome. With so much to see and do in the Eternal City, including the Vatican, Colosseum, Spanish Steps and the Roman Forum, Rome makes a perfect destination for a city break, not to mention the ideal introduction to Italy for first time visitors.
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Ingredients
4 x servings
1 x tablespoons extra virgin olive oil
200g piece Guanciale (pork cheek), roughly chopped into small strips
4 x large free-range egg yolks
75g grated pecorino & extra for sprinkling
Salt & freshly ground black pepper
400g spaghetti
Method
Bring a large saucepan of salted water to the boil and cook the spaghetti until “al dente.”
Heat the extra virgin olive oil in a large frying pan, add the guanciale and on a medium heat stir fry until crispy.
In a small bowl beat egg yolks with pecorino, some salt & pepper. Set aside.
Drain the spaghetti, reserving some of the pasta water, add the spaghetti to the pan of guanciale, with a little of the pasta water and mix well. Remove pan from the heat, stir in the egg mixture, adding more cooking water if necessary. Serve immediately with some grated pecorino and freshly ground black pepper.
How To Make Pasta Carbonara - Spaghetti Carbonara Recipe #Carbonara #MrMakeItHappen #PastaCarbonara
Pasta Carbonara is a lot of things - but most importantly, it's my wife's favorite Pasta Dish. Basically, that means that I better be able to make it taste good, lol! While this recipe is not 100% authentic (they did not traditionally use onion or garlic.. but oh well!) it IS packed with flavor and I am confident that you will enjoy it! Now let's #MakeItHappen
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Shopping List:
12 oz thin spaghetti
4 oz Pancetta and 4-6 oz guanciale (or 4-6 strips thick cut bacon!)
1-2 tbsp minced garlic or garlic paste (optional but delicious)
2 whole eggs
2 egg yolks
1 cup pecorino romano cheese
1/2 cup parmesan cheese
1/4 cup diced parsley
1/2 onion diced (optional)
1 cup pasta water
salt & pepper
Directions:
In a large pot of boiling salted water, cook your pasta to package instructions. Drain well and reserve 1 cup of the pasta water. Toss with a tablespoon of butter or olive oil so that the noodles don't stick and set aside.
Whisk together eggs, yolks, and pecorino romano cheese and set aside.
Next, fry up your bacon or pancetta/guanciale until crispy and fat has rendered (over medium heat). Remove meat from skillet and leave behind the flavor (fat). Add diced onion and cook 2-3 minutes or until tender. Next, add in your garlic and cook for another minute. Add a splash of the pasta water and then add your pasta. Toss to coat in the bacon fat and onion/garlic mixture. Reduce heat to low or turn off completely. Begin to incorporate your cheese and egg mixture until a creamy sauce forms. Do not do this over high heat - you do not want to scramble the eggs! Low and slow makes all the difference here! The residual heat will cook the eggs to a safe level to consume. Once everything is mixed together, season to taste and garnish with fresh parsley. Enjoy!
How to Make Pasta Carbonara like a MasterChef! (VERY CREAMY)
I followed Chef Luciano Monosilio's Recipe, the King of Carbonara. The difference between Luciano's recipe and the authentic one is that he uses Pecorino and Grana padano AND he cooks the whole thing on a Bain Marie so the eggs are cooked perfectly.
Recipe:
-Fry cubed guanciale until crispy then strain and keep the fat.
-Toast black pepper and grind it.
-Add 3 Egg yolks to a bowl along with a handful of Pecorino cheese and a handful of Grana Padano then whisk.
-Add pasta to pot
-Add pasta water and Guanciale fat to the egg/cheese mixture while constantly whisking.
-Cook the pasta until it is shy of being al dente because you need to cook it a little bit more in the sauce.
-Add almost cooked pasta to the egg/cheese bowl.
-Finish cooking on a Bain Marie until the sauce is coating the pasta.
-Add fried guanciale and mix and immediately serve.
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Simple Pastas: Spaghetti Carbonara
My daughter Tanya and I prepare some delicious Spaghetti Carbonara. This recipe is definitely a crowd pleaser and it has some of the flavors loved most by Americans: bacon, eggs, cheese, and of course pasta.