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Receta Penne Alla Carbonara
by Global Cookbook

Penne Alla Carbonara
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  Raciónes: 6

Ingredientes

  • 200 gm pancetta cut into matchsticks
  • 1 Tbsp. extra virgin olive oil
  •     sea salt and freshly grnd black pepper
  • 6 x egg yolks
  • 120 ml double cream
  • 150 gm parmesan freshly grated
  • 250 gm penne rigate

Direcciones

  1. In a large pan fry the pancetta in the extra virgin olive oil slowly so which it releases its own fat before becoming crisp.
  2. Add in some black pepper.
  3. Beat the egg yolks with the cream and season with salt and pepper.
  4. Add in half the Parmesan.
  5. Meanwhile cook the penne in a generous amount of boiling salted water then drain thoroughly.
  6. Combine immediately with the warm pancetta and the oil and then pour in the cream mix.
  7. Stir to coat each pasta piece; the heat from the pasta will cook the egg slightly.
  8. Finally add in the remaining parmesan and serve.
  9. Variation:Asparagus: instead of the pancetta cut 675g blanched asparagus into short pcs and fry briefly in oil with a handful of basil leaves. Add in to the pasta before combining with the egg sauce.
  10. Serves 6