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Fettuccine a carbonara
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
2 servings
Lorenzo Ravioli
@lorenzoravioli- Ingredients
- Recipe
- Fettuccine Pasta (package)1 unit(s)
- Obo gems5 unit(s)
- whole egg1 unit(s)
- Thread of olive oil to taste
- Bacon250 g
- Garlic Clove3 unit(s)
- sprig of rosemary1 unit(s)
- Glass of wine1/2 unit(s)
- Pecorino or Parmesan cheese400 g
- Saint and black pepper to taste
- Frying the bacon: In a wide and low frying pan, put olive oil, whole garlic and rosemary. Let the aromas release. Then add the bacon and let it cook slowly. Then add the wine and let the alcohol evaporate, reducing the liquid. Reserve. Egg time: In a bowl, mix the eggs gently without creating foam. Then add the freshly grated Parmesan cheese, until you get a smooth and velvety cream. Season with black pepper and set aside. Cook the pasta with a good handful of salt. If it's fresh pasta, cook it very quickly. If it is industrialized dough, follow the distributor's instructions. Finishing Carbonara Now the bidding is very fast! Drain the pasta and place in a bowl. Quickly add the bacon and flavored oil to the dough. Mix everything gently. Finally, add the egg cream and, if necessary, add a spoonful of the cooking water and more Parmesan. SERVE QUICKLY. This dough can't wait for its guests to arrive.
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