Carbonara from the Laterradelgusto miner
Pasta carbonara is undoubtedly much loved, and not only in our country. Here’s a tasty variant.
A pasta which in Italy, especially in Rome has become a myth, is certainly there carbonara. In fact, there is not a single restaurant in the entire Peninsula that don’t propose it in the menu. Despite everything, and this must be said for the record, it is a dish that absolutely works knew how to dosince it is not so simple for the truth to prepare.
There are very specific cooking times and above all, as regards the eggwhich it is the hero undisputed, since it is the latter that confers that flavor which then constitutes the soul of messenger real, it goes strictly added raw and only when the pasta was removed from the fire.
You should never, ever do this before, since then it would turn into a frittata, nullifying all the effort made to prepare it. Ultimately it was discovered that spaghetti alla carbonara they are, according to one of his confessions, also his favorite dish Prince Georgeeldest son of Principe William e di Kate Middleton.
A revisited carbonara
There is also a succulent and delicious variant, called la miner’s carbonara. The name of this dish comes from the fact that the flavors present in this small difference bring to mind the effort of the grandparents, who worked so hard sweated in the mines in the golden times. In fact, this dish, being very quick, was cooked during breaks in order to refresh yourself.
In terms of ingredients we will need them 150 g of diced Colonnata lard (the latter instead of the classic and traditional Pancetta), 75 g of Tropea red onion, 4 egg yolks80 g in pecorino romano350 g in spaghettiIn the end extra virgin olive oil, sale e pepe qb All we have to do now is start preparing.
Carbonara from the Laterradelgusto miner
Preparation of the dish
Put a first brown the lard cubes in a non-stick pan with someextra virgin olive oil. Meanwhile, aside, boil the pasta in a large saucepan with high edges salt water. Chop the Red onion and put it in pan a brown together with larduntil everything is perfect browned.
Drain the pasta and, in a separate pan, dissolve the grated pecorino with a few tablespoons of spaghetti cooking water. Place the pasta in the pan with the lard and the onion, add the pecorino cream and sauté it well. Once it is well creamed, place it in a bowl, beat the egg yolks seasoning with pepper and adding them to the spaghetti, mixing well. Plate and serve.
Continue Reading
2023-10-30 22:00:58
#Recipes #miners #pasta #modified #carbonara #Tradition #Tuscan #quarries #Laterradelgusto
