CARBONARA DAY RECIPE
On April 6th, it's Carbonara Day: guanciale or pancetta? The mystery surrounding the original recipe continues to spark debate. Guanciale or pancetta? Pecorino or Parmigiano? And oil? Does it go in the pan? Garlic or onion or neither? Yolk and white or just yolk? The ancient origins and the first recipe of Carbonara, one of the most famous dishes, have been shrouded in mystery for centuries. Take inspiration from this celebration to prepare our version of spaghetti alla carbonara, following our recipe. Pay homage to one of the most iconic recipes of Italian cuisine, contributing to the spread of its history and culinary charm. Join us in celebrating the love for Italian cuisine and its culinary heritage on April 6th, Carbonara Day
Enjoy this rustic and delicious dish accompanied by a good glass of wine. Buon appetito!
INFORMATION |
Difficulty: Medium |
Preparation: about 15 minutes |
Cooking time: about 7 - 8 Minuten |
Serving size: for 4 people |
Cost: Low |
INGREDIENTS
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| 200g Guanciale Terre Ducali |  |
4 eggs | |
Freshly ground black pepper to taste | |
extra Virgin olive oil (optional) |  |
| Salt aus Cervia (Quantity to taste) |  |
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ZUBEREITUNG
- slice the Guanciale iinto strips and brown them in a non-stick skillet until golden and crispy.
- In a large bowl, beat the eggs with the previously grated Parmigiano Reggiano KĂ€se uand plenty of freshly ground black pepper. Make sure to mix well until you have a homogeneous mixture.
- When the Spaghetti is ready, drain it, reserving a splash of cooking water for later use, and transfer it to the still-warm skillet with our guanciale of Terre Ducali. Mix well to flavor them with the meat fat.
- Remove the skillet from the heat and add the egg and cheese mixture to the spaghetti, stirring immediately to prevent the eggs from setting too quickly. Continue stirring until the sauce thickens and evenly coats the spaghetti. For an even creamier topping, add a splash of cooking water and continue stirring until completely absorbed.
- Serve the spaghetti alla carbonara hot, garnished with a generous sprinkle of freshly ground black pepper and a shower of grated Parmigiano Reggiano.
Enjoy this rustic and delicious dish accompanied by a good glass of wine. Buon appetito!
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