When a genuinely classic dish appears on the dining table, it seems as though the time it takes to disappear from people’s plates is inversely proportional to the time taken for its preparation in the kitchen. The food seems literally to literally dissolve from sight, as if you had invited to dinner one of the most skilled magicians. Have you ever tried, for example, making a dish of spaghetti carbonara and then measuring the reaction times of the guests as soon as the aroma of this popular Roman dish spreads through the house? To make it well you should follow a few key tips from our friend chef Andrea Valentinetti, with the help of which you will create a perfectly delicious pasta carbonara.
Bronze-drawn semolina spaghetti
“Celline” black olives in brine
Tasting and tasting of artisan pastes
Pottery Soup Plate 23 cm Brown
The flavors of the Apulian Sunday
White chickpeas (ready) with vegetable broth
Dairy Mix: burrata, mozzarella, primo sale, yogurt, stracciatella, treccione and mini balls of mozzarella cheese)
Sweet Caciocavallo 500gr
Whisk the egg yolks with the blender with the olive oil, pepper, aniseed, salt, cheese and cream until you have a smooth sauce. Cook the spaghetti al dente, drain and mix the sauce in a bowl. Add smoked pancetta pieces.
Beat the egg yolks in a blender with the oil, pepper, aniseed, salt, cheese and cream until you obtain a smooth sauce