Julie Andrew’s method is to avoid spaghetti carbonara

Julie Andrew’s method is to avoid spaghetti carbonara

Simple and delicious food, happiness for the family. But beware, spaghetti carbonara may seem like a child’s game, but it is very easy to lose. And there is drama all around you. So, to be the best in cream and bacon dough, the recipe is here.

Preparation time; 15 minutes

Cooking time; 10 minutes

Inputs for 4 people;

  • 300g spaghetti
  • 100 g guanilla (or pansita) in thin slices
  • 4 egg yolks
  • 2 fresh onions
  • 80 g PECORINO ROMANO
  • 10 black peppercorns
  • 15 to 20 g of dry salt

Step by step:

1) Wash the onion and cut it into small green sticks. Peel a squash, grate it and cut it into 1 cm pieces. Heat on low heat. Add onion and brown immediately after stirring a little, stirring often over low heat. When well browned, turn off the heat but do not dry.

2) Bring a large pot of water to the boil (at least 3 liters). Add the raw salt.

3) Finely chop the cheese. In a large bowl, whisk together the egg yolks, 60 grams of chopped pecorino, and crushed pepper (either in a mortar or in a saucepan or on a rolling pin).

4) Pour the pasta into the water and fry until it starts to boil. After the pasta is cooked, take a bowl of boiling water and pour over the pasta. Reheat the glove for a few seconds over low heat. Boil the yogurt and cheese in a small saucepan to get a creamy broth and pour the pasta into a salad bowl, immediately stirring with two spoons or forks and mixing the pasta with the three without cooking the eggs. Add the onion and onion, mix again, add a little boiling water and make the soup cream and serve.

5) For a more refined approach, wrap the pasta in a meat grinder and place it in a deep, pre-heated bowl. Serve with the remaining cheese.

Now you can use and abuse pasta carbora with your guests!

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