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To start with let me define what "Spaghetti Carbonara" is.
The pasta sort "spaghetti" should have 1.9mm diameter , no less.
The sauce called "carbonara" should have "pancetta" Italian bacon, egg yolk, cream or plenty of pecorino Romano cheese and virgin olive oil, plenty of freshly ground black pepper.

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The "pancetta" needs to be simply warmed up in virgin olive oil. Do not over cook it.

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Follow the cooking time mentioned on the package, do not cook any longer.
"Al Dente" is the key for enjoyable pasta dish.
Do not forget the salt in cooking water(about 1% of the water).

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Drain the pasta and pour it out into the serving bowl wherein the mixture of eggs, cream or cheese is. And then put the pancetta olive oil sauce on top and mix well.

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Freshly rasped pecorino Romano to accentuate the pasta.

Capellini 0.9mm
Fedelini 1.3mm
Spaghettini 1.5-1.7mm
Spaghetti 1.9mm
by moulegai | 2008-10-04 21:25 | 麺飯パンNoodleRiceBread | Trackback | Comments(0)