Pasta Carbonara

Wij hebben twee heerlijk gegeten in restaurant InRoma in Rome. Toen wij terug naar Nederland gingen kregen wij het authentieke Pasta Carbonara recept mee. Ik moet het nog vertalen, maar hier volgt het:

Recept voor 2 personen

Guanicale (dried pork cheek)
50 gr. Pecorino kaas
3 eieren
20 gr. Parmesaanse kaas
200 gr. spaghetti
zwarte peper (uit Madagascar, maar wij gebruiken de gewone zwarte peper).

Put a large pot of salted water on to boil. While the water is coming to boil, heat guanciale in a pan and saut├ę 6 minutes. Take off half soft guanciale and continue to cook the other until crispy. Turn off the heat and put the crispy guanciale into a bowl and the soft guanciale into the pan with its fat. In a small bowl beat the eggs, black pepper pecorino and parmesan cheese and mix them.

Once the water has reached a rolling boil add the spaghetti and cook, unvovered, at a rolling boil. When the spaghetti is al dente drain and move them into the pan with the soft guanciale. Whisk. Turn off the fire and add the eggs cream into the pan, whisk to create a creamy sauce. Sprinkle with te pecorino cheese, papper and crispy guanciale.
Pasta Carbonara