Classic Spaghetti Carbonara - Gennaro Contaldo - the recipe is taken from the book Jamie Oliver and FoodTube present the cook - FLAVORS OF ITALY - Gennaro Contaldo - 50 phenomenal recipes.
In cooperation with Vulkan publishing house for the best recipe of the month of September, on the given topic the best recipe of Italian cuisine, we are giving away a book presented by Jamie Oliver and Food Tube Tastes of Italy, Gennaro Contaldo, 50 Phenomenal Seasonal Recipes, Vulkan Publishing.
This great handbook contains 50 recipes for the Italian favorite, which is, of course, pasta! Pasta is the basis of Italian cuisine and most traditional Italian families consume it at least once a day.
The charm of pasta lies in the fact that it is prepared quickly, simply and in a variety of ways - from simple tomato sauces, which are simply poured over spaghetti, to ragùs that are cooked for hours and dishes from the oven. It can be extremely light, but also very rich, depending on the season and your budget. The recipes in this cookbook are sorted by season - if you follow this philosophy, your meals will be tastier and more nutritious.
Classic Spaghetti Carbonara - Gennaro Contaldo - Recipes and Cookbook online
Classic Spaghetti Carbonara - Gennaro Contaldo - the recipe is taken from the book Jamie Oliver and FoodTube presents the cook - FLAVORS OF ITALY - Gennaro Contaldo - 50 amazing recipes.
Classic spaghetti carbonara, ingredients:
- 3 egg yolks (from large organic eggs)
- 40 g Parmesan cheese (add a little more for serving)
- sea salt (to taste)
- ground black pepper (to taste)
- 150 g of pancetta (1 piece, from organic production)
- 200 g of spaghetti
- 1 clove of garlic (peeled)
- extra virgin olive oil
Classic spaghetti carbonara, preparation:
- Place the egg yolk in a bowl, finely grate the Parmesan cheese into it, season with pepper, mix well with a fork and set aside. Remove the hard skin from the pancetta, if any, and set aside, and chop the meaty part.
- Add the spaghetti to a large pot of boiling salted water and cook until al dente. Meanwhile, coat a medium pan with pancetta skin (it will give the sauce a fantastic flavor, if you don't have a skin, replace it with 1 tablespoon of oil) and place it over medium-high heat. Crush a clove of garlic with the palm of your hand, add it to the pan and leave it to absorb the fat for about a minute. Stir pancetta into it, then fry for 4 minutes, until it becomes slightly crispy.
- Remove the garlic from the pan, then, reserving some of the cooking water, drain the spaghetti and add it to the pan along with some of the reserved water. Mix well, season with pepper and add the egg mixture - the eggs will fry gently in the pan, so you don't have to constantly stir them. Mix everything well and add a little more of the saved water, so that you get a great smooth mixture. Serve with grated parmesan cheese and some pepper.
Note:
If you can't find pancetta in a piece, use good quality sliced pancetta. Spaghetti traditionally goes with this recipe, but it also goes well with bucatini and rigatoni.
About the author of the book Flavors of Italy, Gennaro Contaldo
GENNARO CONTALDO is one of the most famous, best and most extravagant Italian chefs in the world, as well as Jamie Oliver's mentor. He taught Jamie how to prepare Italian food and, according to Jamie, shaped his entire career. In this cookbook, Gennaro presents 50 pasta recipes for all seasons. The recipes in this book, as well as the budget-friendly cooking tips and tricks from his Food Tube videos, will give you a wide variety of ideas for making the most beautiful pastas you'll want to keep coming back to.
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
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