martes, 25 de junio de 2013

Tallarines Carbonara

Aquesta recepta és realment autèntica, és molt completa i la trobareu realment bona; no la fareu de cap altra manera a partir d'ara.
Anem per feina:
Ingredients per a 6 persones:
Per coure la pasta els italians fan servir el ratio 1000/100/10 (1 L aigua / 100 gr pasta / 10 gr sal); amb aquesta proporció no és necessari afegir oli, la pasta no s'enganxarà: 
  • 6000 gr aigua
  • 600 gr. pasta (100 gr. per persona)
  • 60 gr sal
Per a la salsa carbonara: 
  • 250 gr escalunies
  • 50 gr bacó
  • 50 gr pernil a dauets o tiretes
  • 300 ml crema de llet
  • 150 ml llet
  • 2 c. soperes de parmesà
  • oli, mantega
  • sal i pebre
  • 6 rovells
Coure la pasta segons indicacions del productor i reservar. Reservar 4 o 5 cullerades soperes d'aigua de la cocció per a integrar millor la salsa.
Pelar i tallar les escalunies en làmines i coure-les amb oli i mantega fins que agafi un color mel, que quedi ben cuita. Afegir el pernil i el bacó a dauets o tiretes.
Per una altra banda, reduir la llet i la crema de llet a una paella i a continuación afegir el sofregit (havent-hi colat prèviament per extreure'n l'excés d'oli), afegir també el parma i salpebrar.
Afegir l'aigua reservada a la pasta, remenar. Afegir la salsa carbonara, remenar i servir de seguida.
Els tallarins carbonara els servirem acompanyats d'un rovell d'ou per ració.
Que vagi de gust!


9 comentarios:

  1. Em sembla que si que ho provaré de fer d'aquesta manera!! tenen molt bona pinta

  2. A mi el rovell cru no m'agrada gaire, però a casa els encantaria! Així que recepta guardada a pendents ;)

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  5. Fa bona pinta! Però jo la faig sempre sense crema de llet, com l'original carbonara ;-)

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