I am new here, looking kind advise to book my propertly more...
Latest reply
I am new here, looking kind advise to book my propertly more frequently.
Latest reply
This article is part of the Community Center's Festival of Hospitality 2022. The original topic was posted in the Italian-speaking Community Center by @Dario0 and we have translated it below.
---------------------------------------------------------------------------------------
Carbonara recipe
Meeting many guests sometimes also means sharing a nice plate of pasta... Cooked well. Have you ever eaten with your guests?
Well, I may not be able to offer everyone a dish of good Italian pasta, but I can share the real recipe for pasta alla carbonara with you. And believe me, I'm from Rome: I've been practicing the art of pasta alla carbonara for many years.
Here's the recipe: think of me when you eat it and it will be like we've eaten together with our guests virtually!
Ingredients for 2 people:
- 200 g of pasta
- 100 g of pecorino (hard sheep's cheese, typical of the Rome area)
- 150 g of pork cheek
- 2 whole eggs
- pepper to taste
As for which type of pasta to use to make this dish, I suggest you choose from spaghettoni, tortiglioni or mezze maniche.
There aren't many ingredients, so opt for quality. The flavor of this simple dish lies in the ingredients that you pick.
You need pork cheek, eggs and pecorino, a lot of pecorino.
Remove the rind (the hard part) from the pork cheek, cut it into small cubes and fry it in a pan without adding oil. I make it nice and crunchy by frying it twice. I do it once, wait for it to cool down a bit and let it brown again. Then I beat the eggs well in a glass salad bowl. I add the pecorino cheese and pepper and make a kind of cream. If it's too dry I add a little cooking water, but if it's too liquid you can add more pecorino cheese.
From here on you can follow two paths. For the fattier option: toss the drained pasta into the frying pan of used for the pork cheek, which will have a lot of melted fat, like oil, and then put everything in the glass salad bowl. Mix it up very fast, add a drop of cooking water if necessary and cover with film for a couple of minutes to "cook" the egg a little without turning it into an omelet, taking advantage of the heat from the pasta.
The less fatty way is to drain the pasta in the glass salad bowl with the creamy egg and pecorino mixture, adding water if it's too dry. Put all the pork cheek in and as much "pork cheek oil" as you want, but without using more than half. Then mix it well and cover it with film for 2 minutes.
Then put the pasta in the dish. I add more pecorino cheese and pepper on top.
For an extra tip, the pasta is better cooked in water that is not too salty, because between the pecorino and the pork cheek there will be no shortage of salt.
