Hogyan készül az igazi olasz carbonara? - egy kis olvasmány recepttel és szószedettel

Hogyan készül az igazi olasz carbonara? - egy kis olvasmány recepttel és szószedettel

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Egy olasz számára világvégét jelent, ha valaki tejszínt tesz a carbonárára ... na, de hogyan is készül az eredeti, és mi a recept története? 

How to make the perfect spaghetti carbonara

An authentic carbonara sauce should only have three ingredients.

Origins

Pasta alla carbonara (literally translated as 'coal workers’pasta) is one of the most well-known and loved Italian delicacies: the creaminess of the eggs contrasting with the crispy guanciale makes it a pleasure to eat.

The origins of carbonara sauce are still uncertain. However, the recipe doesn’t appear until 1944, which prompts some speculations on how this delicious recipe came to be.

The most widely recognized theory is that this beloved Italian dish is an American adaptation of the traditional cacio e ova: when the Allied troops were stationed in Italy toward the end of World War Two, they got fond of pasta cacio e pepe, but to give them a “back home” flavour, they added smoked bacon to the recipe.

Roman people enthusiastically adopted the new dish, and quickly added it to their cooking. They swapped the bacon for guanciale (the fat from a pig’s cheek) as they already had pasta recipes using guanciale and Pecorino cheese, the other two being pasta alla gricia and bucatini all’amatriciana.

Tips

Never use Parmesan cheese for this recipe. However, if you're having difficulties finding guanciale, pancetta can be used instead.

Never add cream to the recipe: the creaminess is given by the sheer amount of grated Pecorino – so don't skimp on it!

Ingredients

360 g spaghetti

120 g guanciale

4 eggs yolks

1 whole egg

150 g Pecorino Romano

salt and pepper to taste

Method

Step 1:

In a non-stick pan, fry the guanciale in its own fat until slightly crispy, taking care not to brown it too much.

Step 2:

In a large bowl, beat the egg yolks and the whole egg with salt and pepper. Stir in the grated cheese until a thick cream is obtained. Add the cooked guanciale and reserve.

Step 3:

Cook the spaghetti al dente. Reserve about 100 ml of the cooking water. Drain the pasta well, and immediately pour the pasta into the bowl with the eggs. The heat of the pasta will cook the egg.

Step 4:

Add a little bit of the reserved cooking water and mix well, so as to coat all the pasta. If the sauce is still too dense, add some more cooking water. If too runny, stir in more cheese.

Step 5:

If necessary, season with more salt and pepper. Serve immediately sprinkled with extra grated Pecorino cheese.

source: The Local

Vocabulary

ingredient

hozzávaló

origin

eredet

coal worker

szénbányász

the most well-known

a legismertebb

delicacy

finomság

creaminess

krémesség

to contrast with

szembe állni valamivel

crispy

ropogós

uncertain

bizonytalan

to appear

megjelenni

to prompt

sugallni

speculation

találgatás

the most widely recognized

legszélesebb körben elismert

theory

teória, feltevés

adaptation

adaptáció

to be stationed

állomásozni

to get fond of

valaminek a rajongójává válni

flavour

íz

to add

hozzáadni

enthusiastically

lelkesen

to adopt

adaptálni

to swap

cserélni, lecserélni

cheek

orca

to have difficulties

nehézségei vannak valamivel

instead

helyett, viszont

the sheer amount of

a teljes/jó adag ...

to skimp on

spórolni valamivel

egg yolk

tojássárga

non-stick pan

teflonedény

until slightly crispy

amíg enyhén ropogós lesz

to beat the egg

felverni a tojást

to stir in

belekeverni

grated cheese

reszelt sajt

thick

sűrű

to obtain

elérni

to drain

leszűrni

immediately

azonnal

to pour

önteni

bowl

tál

reserved

félretett

dense

sűrű

runny

folyós

necessary

szükséges

to season with

ízesíteni

to sprinkle

megszórni

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