Mistakes not to make if you want to eat a creamy carbonara-proiezionidiborsa.it
So hungry and longing for a dish with a strong taste? Nothing better than a carbonara! But few really know how to bring a royal dish to the table.
also atabroad talk about this condiment of the Italian tradition but, to eat with satisfaction balance they must be perfect. It must not be pasta with scrambled egg, nor must a sauce based on raw and drooling egg remain on the bottom.
Let’s see how to live up to a chef.
Mistakes not to be made in the kitchen when preparing a nice plate of spaghetti
The main format for this recipe is lo spaghetti. Some people prefer short pasta. In this case I recommend choosing rigatoni or fusilli.
But, to make the carbonara perfectly donethe main thing is not to commit i 5 errors which we are about to talk about.
The eternal dilemma between bacon and bacon has animated many debates. There are areas of Italy where it is said that, due to American culinary influences, one should use la bacon. But that would be a remake. For the real carbonara you need the guanciale, obtained from the processing of the cheek, neck or throat of the pig that is at least 9 months old. The guanciale is fatter and also more expensive. The cut of meat, including the rind, is processed with salt, pepper and aromatic spices. It can then be seasoned or
smoked. For the carbonara, I recommend choosing the smoked version. Being very fat, the guanciale must be browned without adding oil.
The pecorino dilemma and the modifications for the most refined palates
If the recipe has to be offered to palates who don’t like flavors that are too strong, it can to mitigate the taste of pecorino with that of parmesan. But it would be a sacrilege. Choosing to enjoy a good plate of spaghetti alla carbonara means wanting to make your taste buds vibrate with pleasure. Then use only grated pecorino.
A firm no and convinced he must be put to the use of cream. Carbonara includes a significant amount of fat that comes from eggs, bacon and cheese. It would be useless to add more fat and, above all, to smother the flavors with the milk cream.
There are those who invoke grated garlic or onion. Inserting them is like adding thepineapple on pizza. The acrid taste of the garlic or the sweetness of the onion does not make sense in the savory and rounded taste of the carbonara.
How to cream pasta so as not to get scrambled eggs
While the pasta is cooking, whisk in one boule glass or ceramic eggs with pecorino and pepper. Drain the spaghetti keeping a little cooking water and toss them in the pan with the guanciale. Pour the contents of the pan into the boule and stir away from the fire. If the sauce appears too thick, dilute it with a little cooking water that you have saved previously. In order for the cream to have the right consistency, you will need to use 200 grams of pecorino cheese for 4 people for 5 yolks. Remember not to put the egg whites because they coagulate more slowly and remain viscous, releasing too much of the flavor of the egg and ruining the creaminess. Here are the mistakes not to make for a top carbonara.
