{"id":20629,"date":"2023-12-13T15:01:59","date_gmt":"2023-12-13T14:01:59","guid":{"rendered":"https:\/\/czechrepublic.afssite.afs.org\/2023\/12\/neapolitan-pizza\/"},"modified":"2023-12-14T13:45:32","modified_gmt":"2023-12-14T12:45:32","slug":"pasta-carbonara","status":"publish","type":"post","link":"https:\/\/www.afs.cz\/en\/2023\/12\/pasta-carbonara\/","title":{"rendered":"Pasta Carbonara"},"content":{"rendered":"

Submitted by:<\/b> Luca V.
\nRecipe Source Country:<\/b> Italy
\nCooking\/Prep time:<\/b> 10 to 30 minutes<\/p>\n

Ingredients (2 portions)<\/h3>\n
    \n
  • 200 g pasta<\/li>\n
  • 3 eggs<\/li>\n
  • 60 g pecorino cheese or parmesan cheese<\/li>\n
  • Salt<\/li>\n
  • 50 g Bacon<\/li>\n
  • Pepper<\/li>\n<\/ul>\n

    Directions<\/h3>\n
      \n
    1. First, heat a pan of water. As for salt, just a little is needed: about half the usual quantity, given that the pecorino is already very tasty. When it has reached the boil, boil the chosen pasta: long pasta such as spaghetti or bucatini, but mezze sleeves are also perfect.<\/li>\n
    2. Take the bacon, remove the rind, and cut it into rather thick strips, about half a centimeter thick. Let it sizzle in a pan over a moderate heat until the fat becomes transparent. There is no need to add more oil, as it will already cook in its abundant fat. Pour the fat into a small bowl. Put the bacon back on the heat to make it crispy for a few minutes, then turn off the heat and keep the bacon separately.<\/li>\n
    3. Place the egg yolks in a bowl, add the pecorino (keeping two spoons for decoration) and a sprinkling of freshly ground black pepper. Mix briefly with a spatula.<\/li>\n
    4. Add 2 ladles of bacon fat to make the egg yolk mixture creamy, dense and velvety, mixing with the spatula. Set aside a glass of the pasta cooking water and drain it al dente.<\/li>\n
    5. Pour the pasta into the pan where you cooked the bacon, with the heat off, and add the egg yolk and pecorino cream and a ladle of cooking water. Mix very well to mix everything together. If necessary, add more water. This operation must be done strictly out of focus.<\/li>\n
    6. When the carbonara pasta has become super creamy (but not liquid), thanks to the heat of the pasta and the starches contained in the water, add the bacon (keeping a few strips for decoration), mix briefly and serve on the various dishes.<\/li>\n
    7. Decorate with a sprinkling of pecorino and a little more pepper. Your Carbonara is ready!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      Submitted by: Luca V. Recipe Source Country: Italy Cooking\/Prep time: 10 to 30 minutes Ingredients (2 portions) 200 g pasta…<\/p>\n","protected":false},"author":351,"featured_media":20657,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[174,167],"tags":[],"class_list":["post-20629","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-european-mediterranean-recipes","category-recipes"],"yoast_head":"\nPasta Carbonara - Mezikulturn\u00ed programy<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.afs.cz\/en\/2023\/12\/pasta-carbonara\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pasta Carbonara\" \/>\n<meta property=\"og:description\" content=\"Submitted by: Luca V. 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