The kings of Carbonara. An authentic and affordable option to have a fabulous Spaghetti Carbonara in central Rome. There are 3 restaurants chains competing against each other with porchetta, supplì and all-you-can-eat menus. About thirty locations in the heart of the capital are covered off by these 3 brands: Dar Bottarolo, Mattarello, or Anvedi. Dar Bottarolo is the largest Roman cuisine chain whose restaurants are scattered throughout the capital. It offers substantial dishes rich in flavours, capable of satisfying even the most demanding palates. Mattarello also covers a number of locations across Rome and offers the authentic Roman cuisine at affordable prices. Anvedi states that is it is known for its crunchy pizza and professionally made Roman cuisine. Where you can find a killer carbonara that doesn't cost you a fortune and you enjoy the good, genuine stuff, cooked as it was once done in Rome.
Spaghetti alla Carbonara - Roman Recipe
Spaghetti alla Carbonara or simply Carbonara; it is a typical first course of Roman cuisine, appreciated all over the world! Made with pasta, eggs, bacon, pecorino cheese! A peasant dish, but of heavenly goodness, which apparently was born/created in 1944 in a trattoria in Vicolo della Scrofa in Rome, in the days of liberation; from the ingredients available to the American soldiers put together by a Roman chef. Follow this Carbonara Recipe accompanied by all the step-by-step tips and secrets and you will prepare a perfect Pasta Carbonara at home! Creamy and delicious! In just 15 minutes and a few moves! Just as good as the best restaurants in the capital! Grazie a Tavolartegusto.
Ingredients:
320 g of Spaghetti (alternatively Rigatoni); 140 g of thickly cut bacon (single piece); 5 fresh egg yolks (about 1 and a half per person); 50 g of pecorino romano DOP (the one with the black skin); pasta cooking water; black pepper; salt
Preparation:
First of all, cut the bacon into strips of about 2 cm after removing the rind and place it in the pan: In the meantime, place a large pan with water and coarse salt on the heat to boil the spaghetti. At the same time, heat the bacon in a pan over a low heat, without oil or butter.
the bacon must not harden too much, but must soften gently, releasing all its 'fat', which will be used to sauté the spaghetti in the pan. In the meantime the water will have come to the boil, cook the spaghetti. How to make egg yolk cream for a perfect Carbonara. First of all, mix the egg yolks with pepper and most of the pecorino (leave 1 teaspoon for the seasoning). Also add 1 tablespoon of the pasta cooking water to avoid the omelette effect. The cream must be soft, but at the same time full-bodied and velvety. Intense color so not too pale. It will take about 2 minutes:Drain the spaghetti very al dente directly into the hot pan with the bacon (keeping a little boiling cooking water aside). Then add 2 – 3 tablespoons of pasta cooking water. Sauté everything together for 1 minute on high heat, almost making a risotto, they should already be quite creamy and not dry. Finally, turn off the heat and remove the pan from the stove and let it cool for a few seconds to avoid the omelette effect. Pour the egg yolk cream over the spaghetti with the heat off. Mix for a few seconds, stir in pecorino cheese, with 1 – 2 tablespoons of boiling cooking water to promote creaminess and a sprinkling of pepper! There are your hot and succulent Spaghetti Carbonara ready; serve them with a light sprinkling of pecorino and a pinch of pepper!
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