The carbonara, in all its many variations is set to "pasta with tuna," the favorite dish by students of all ages, the reasons for this preference are obvious, the Carbonara is a rich dish, a dish almost the herbal ingredients are readily available and easy to prepare ... oh .. a moment ... I said, easy to prepare? maybe I spoke too soon!
The carbonara is one of those dishes very "simple" as "ajo oio and chilli "," cheese and pepper, "" gricia "traditional Roman dishes generally simple but then" very difficult "to prepare for if something is wrong you can easily see the final result, in short, if you fail to make a dish of usually becomes a mess, and if you eat it is only to hunger (the only ingredient that never fails to table the student) to imagine the idea redere long and complex equation, if there is a small error there 'll know if you're not math experts, the result will be different but the beauty and complexity of operations will remain unchanged, but think of a simple operation like "3x3 = 9" here, if you read "3x3 = 8" the whole is immediately acceptable, does not exist, and no one will ever accept it .. here, the carbonara is 3x3 and the result must always be 9!
There are several types of carbonara, carbonara with cheese, carbonara "vegetarian", swordfish carbonara, carbonara with bacon and zucchini flowers, classic carbonara.
The carbonara that I would now explain the so-called "Carbonara's 2-2," because this name? I'll tell you.
I was at the home of a friend of mine in the maze of Pigneto in Rome, the Europeans fought over 4 years ago and Italy won comfortably against Bulgaria, but our attention was not focused so much on the outcome of Italy but mostly the outcome of the other teams in the group, just Sweden and Denmark, where the match ended 2-2 Italy was eliminated.
The match between the two northern teams ended coincidentally just 2-2 (the typical face of honesty and fairness of the Scandinavian countries!) And the only positive note of that day was the fact that cooked carbonara dear friend Marco de Latina ", which along with numerous peroni ice refreshes the spirit destroyed by European disappointment ..
"CARBONARA OF 2-2"
to 4 students: 500 g
Bucatini
6 Eggs 200 gr. of smoked bacon
150 gr. Pillow
of a medium white onion
Olive oil
a little glass of white wine from Frascati
Black pepper chopped grated Pecorino
at will
First put the water from the pasta, the pasta rich because "they want a lot of water, do not forget to salt the boiling (just salt because the meats are already salted egg and a pinch of salt goes there).
When someone starts to uncork the beer break 5 eggs in a bowl and only the sixth egg yolk, start to beat them with a fork and add a bit of cheese, a pinch of salt and some black pepper (I say "a little "because if you put everything at the black pepper as you will see everything will be attached to the edges of the plate), when yolks and whites are mixed in the pot and rest stop where no one can topple him (in case happen "fateve na 'gricia" *).
Cut into strips or dice the bacon and the bacon, chopped onion with a Bezel or otherwise, do it with a knife, it does not matter, and slap everything in a pan with a little, some say, for olive oil (the pillow will melt and anoint the fried properly, so just a little oil, just to cook some onions) and sprinkled with black pepper.
When the onion is browned and the aroma of blond straw pillow invade the entire kitchen, then you can sprinkle the whole with a glass of white wine. Meanwhile, I hope you
made the pasta cooking water because the bubbles for a long time already!
Drain the pasta al dente! I recommend! otherwise the tooth is an inedible pap!
drain a couple of minutes before the cooking time, taste or cmq, bucatini a cut in two, and you still see the halo (the white circle that lies inside of bucatini even when not completely cooked) and bucatini it is not hard then you can drain it!
and here comes the fun! THE
creaming! (Carbonara depends on the success of 80% from a good creaming).
Whisk half a kilo of bucatini in a pan is almost impossible, unless you have professional chef's pans otherwise there I recommend using the pot of pasta, it's better for everyone!
In the pot is hot put the pasta well-drained mix and pour the eggs being careful to constantly turn it all with a spoon, then pour the contents of the pan, stirring constantly and loudly call some lazy to scratch tirelessly in Style that pot.
when everyone is in the pot then you have to have the sensitivity to understand when the "cream" is ready, or when they are not liquid, "a pancake", if in case there still seems to turn the liquid fire down please! dates and further stirring steaming!
Now that creaming is complete have everything in serving dishes and let everyone the burden and honor to grate the cheese like, ditto for the black pepper. The
frascati you used for the sauce to accompany the meal will be fine, but if you used "wine battle" then even a blonde sincere (peroni, moretti etc) is not bad at all! Music
Recommended preparation: "Jimmy Jazz" by The Clash album "London Calling". Buon Appetito
ps.
this year I hope to cook up a carbonara in the match with France, I know, maybe a carbonara to "Italy-France 4-0, will certainly tasty! Whatever the flavor!.
BYEEE
Nick
* gricia: A kind of carbonara without eggs, but this dish has a lot more dignity of the simplistic explanation that I've just given, there will be time to talk about it!
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