SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE ...
This dish was created in the Lazio region (the area around Rome) in the middle of the 20th century, after World War Two. We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). This isn't the Italian-American version, it's the real, creamy carbonara and it comes right from Italy, where I live. Buon appetito.
Provided by ivan zeta
Categories Pasta Carbonara
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
- Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
- Whisk eggs, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.
Nutrition Facts : Calories 763.7 calories, CarbohydrateContent 85.1 g, CholesterolContent 199.8 mg, FatContent 28.4 g, FiberContent 3.6 g, ProteinContent 39 g, SaturatedFatContent 10.1 g, SodiumContent 1181.6 mg, SugarContent 3.4 g
TRADITIONAL ITALIAN WEDDING SOUP RECIPE: HOW TO MAKE IT
You don’t have to be Italian to love this easy-to-make soup with tiny round pasta! Add homemade meatballs but use ready-made stock and rotisserie chicken.—Mary Sheetz, Carmel, Indiana
Provided by Taste of Home
Categories Lunch
Total Time 01 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 7 ingredients. Crumble beef and sausage over mixture and mix lightly but thoroughly. Shape into 1/2-in. balls. , In a Dutch oven, brown meatballs in small batches; drain. Add the broth and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in chicken and pasta; cook 5-7 minutes longer or until pasta is tender. Stir in spinach; cook until wilted. Sprinkle with shredded Parmesan cheese if desired.
Freeze option: Before adding cheese, cool soup. Freeze soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Sprinkle each serving with cheese.
Nutrition Facts : Calories 253 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 797mg sodium, CarbohydrateContent 18g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 21g protein.
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- Meanwhile, rub the pancetta skin, if you have any, all over the base of a medium frying pan (this will add fantastic flavour, or use 1 tablespoon of oil instead), then place over a medium-high heat.
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TRADITIONAL ITALIAN WEDDING SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 10 minutes
Category Lunch
Cuisine Europe, Italian
Calories 253 calories per serving
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