Carbonara Italien

Carbonara Italien. Drain and return to the pot. Creamy and satisfying, pasta alla carbonara is one of the most irresistible Italian dishes, beloved by the whole world loves it.

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This will help the sauce stay creamy! Slice the pig cheek lard into strips. A plateful of pasta carbonara can transport you to a Roman trattoria.

A long pasta type is called for, the eggs have to be beaten apart - preferably only the yolks - and the pepper must be freshly ground: in fact, in this recipe it is considered an essential ingredient rather than just a seasoning.

In a small/medium bowl beat until well combined the egg yolks, add the grated pecorino and pepper, beat to combine.

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Combine the egg yolks with the grated cheeses and a pinch of black pepper. Preparation: Boil the water for the pasta. Mix it well, and leave it on the side.

Judul: Carbonara Italien
Rating: 100% based on 788 ratings. 5 user reviews.
Peter Baumgardner

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