{"id":3123,"date":"2017-12-29T10:00:09","date_gmt":"2017-12-29T09:00:09","guid":{"rendered":"https:\/\/gusto.it\/?p=3123"},"modified":"2018-11-28T11:28:30","modified_gmt":"2018-11-28T10:28:30","slug":"spaghetti-carbonara","status":"publish","type":"post","link":"https:\/\/gusto.it\/en\/spaghetti-alla-carbonara\/","title":{"rendered":"The chef&#039;s recipe: Spaghetti alla Carbonara"},"content":{"rendered":"<p>Spaghetti carbonara is a <strong>typical dish of <a href=\"https:\/\/gusto.it\/en\/taste-of-the-tavern\/roman-cuisine\/\">Roman cuisine<\/a><\/strong> which includes two fundamental ingredients of this culinary tradition. Despite being a simple and quick to prepare dish, it is sometimes difficult to achieve a perfect one <strong>balance of flavors in the dish<\/strong>, since both the bacon and the pecorino, the fundamental ingredients, are particularly savory and strong in taste. Last but not least, it is important to know the best method for mixing the seasonings with the pasta to avoid creating lumps or overcooking the egg, another important ingredient. The recipe we recommend also suggests the choice of some <strong>quality raw materials<\/strong>, as the <strong><a href=\"https:\/\/gusto.it\/en\/butchers-shop-falorni-cheek\/\">bacon from the ancient Falorni butcher&#039;s shop in Greve in Chianti<\/a> (Florence)<\/strong>, they <strong>Spaghettoni from the Mancini pasta factory<\/strong> which will make your carbonara a real specialty.<\/p>\n<p><strong>Range:<\/strong> first<br \/>\n<strong>People:<\/strong> 4<br \/>\n<strong>Difficulty:<\/strong> average<\/p>\n<p><strong>In<\/strong>g<strong>redeemed:<\/strong><br \/>\n400 gr Spaghettoni pasta factory Mancini \u2013 Monte San Pietrangeli Fermo<br \/>\n200 gr Guanciale \u2013 Ancient Falorni butcher&#039;s shop Greve in Chianti (Florence)<br \/>\n3 whole yellow eggs and 2 yolks<br \/>\n100 g Pecorino romano<br \/>\n50 g Parmigiano Reggiano<br \/>\nBlack pepper to taste<\/p>\n<p><strong>Method:<\/strong><br \/>\nCombine the pecorino, parmesan, eggs and pepper in a bowl. Mix the ingredients with a whisk or fork until the mixture becomes frothy, then store in the fridge.<\/p>\n<p>Work the bacon by removing the rind and cutting it into strips. Heat the bacon in a pan over a low heat and cook until it has released its fat and become crispy. At this point, lower the heat on the stove and remove the strips of bacon from the pan, where only the melted fat will remain to which a ladle of pasta cooking water must be added.<\/p>\n<p>At this point, dip the spaghetti in plenty of lightly salted water. At the end of cooking, drain the spaghetti and add them to the pan with the bacon fat, let them flavor for a couple of minutes over high heat then remove from the heat and add the previously prepared egg mixture. If it is too liquid, let it thicken on the heat. being careful not to overcook the eggs. If, on the other hand, it is too thick, add some cooking water. Once you have reached the desired consistency, add the crispy bacon and serve with ground black pepper.<\/p>\n<p><strong>Chef&#039;s advice:<\/strong> use black peppercorns, freshly crushed in a mortar to give more aroma and fragrance to the recipe.<\/p>","protected":false},"excerpt":{"rendered":"<p>Gli spaghetti alla carbonara sono un piatto tipico della cucina romana che include due ingredienti fondamentali di questa tradizione culinaria. Pur essendo un piatto semplice e di veloce preparazione, \u00e8 a volte difficile riuscire a realizzare un perfetto equilibrio di sapori nel piatto, poich\u00e9 sia il guanciale che il pecorino, gli ingredienti fondamentali, sono particolarmente [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":3175,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"La Ricetta dello Chef: Spaghetti alla Carbonara | Ristorante 'Gusto","_seopress_titles_desc":"La migliore ricetta degli spaghetti alla carbonara. Ingredienti con materie prime di qualit\u00e0, procedimento di preparazione e i consigli dello chef per realizzare un primo piatto buonissimo.","_seopress_robots_index":"","footnotes":""},"categories":[14],"tags":[],"class_list":["post-3123","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gusto"],"_links":{"self":[{"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/posts\/3123","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/comments?post=3123"}],"version-history":[{"count":0,"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/posts\/3123\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/media\/3175"}],"wp:attachment":[{"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/media?parent=3123"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/categories?post=3123"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/tags?post=3123"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}