- Home
- Pasta
- How To make Biagio's Spaghetti Carbonara
How To make Biagio's Spaghetti Carbonara
1 lb Spaghetti (thin),
-rotini or equivalent -pasta 2 T Olive oil
1/2 lb Pancetta or bacon
1 md Yellow onion
-(chopped) 1/2 c Cold water
1/4 c Italian white wine,
-dry 4 Eggs
4 T Heavy cream
8 T Parmesan cheese
-(grated) Put large bowl in oven to warm at lowest possible setting. Soak chopped onion in cold water for 15 minutes to reduce pungency. Chop Pancetta or bacon into 1/4-inch x 1-inch strips. Beat eggs and cream together with a fork. Add about 4 T Parmesan cheese to the mixture. Wash pasta. Put on water to cook pasta. Add pasta when boiling. In the meantime... Dry onions and saute with pancetta or bacon in olive oil until onions are barely translucent. Add wine and reduce heat when initial boiling ceases. Meat should not be crisp. When pasta is cooked, drain, but DO NOT WASH. Quickly remove bowl from oven, put pasta in it and toss with egg, cream and cheese mixture so that heat from pasta cooks eggs. Add meat, onions and wine without draining fat and toss until thoroughly mixed. Sprinkle remaining cheese to taste, toss and serve immediately. NOTES: * Spaghetti Carbonara, Neapolitan Style -- My wife and I had the pleasure of staying at the Villa Virgiliana (owned by The Vergilian Society) in Cuma, Italy just outside of Naples in June, 1985. Biagio and Maria Sgariglia, the proprietors of the villa, served us excellent Italian farm meals for a week, each meal being more delicious than the last. This dish was the gastronomic highlight of our stay. * Pasta should be cooked AL DENTE so that it offers resistance to the teeth without crunching. Fresh pasta is desirable (dried pasta is a poor imitation of the real thing.) Pasta should be used immediately when done so as to stop its internal cooking. If both portions of the recipe cannot be completed at the same time, the meat and onion mixture should finish first. * I have made a very successful variation on this using hot country sausage. Make sure the sausage is fairly lean if you try it, however. All of the quantities are adjustable and may depend on the kind of pasta or meat you use. Too much cream will cause the egg mixture to separate from the pasta and meat. Too little cream will essentially give you scrambled eggs and bacon with pasta. : Difficulty: moderate to hard (timing is critical). : Time: 30 minutes. : Precision: measure the ingredients. : Byron Howes : North Carolina Education Computing Service, Research Triangle Park, NC : bch@ecsvax or {akgua,decvax}!mcnc!ecsvax!bch : Copyright (C) 1986 USENET Community Trust
How To make Biagio's Spaghetti Carbonara's Videos
진짜 까르보나라 스파게티!! - 정통 CARBONARA 파스타 만들기 최초로 리얼 까르보나라 레시피
최상 식재료 쇼핑 E-commerce
--------------------------------------------------------
저희회사 홈페이지 WWW.SELEZIONEUMBRIA.COM
------------------------------------------------------------
FOLLOW US ON FACEBOOK: INSTAGRAM:
---------------------------------------------------------------------------
Antico Pastificio Umbro 에서 만든 밸라이탈리아 스파게티 이용해서 비아지오 쉐프님 로마 정통 레시피 보여 드립니다
크림 들어가지 않고 계란만으로 맛있는 까르보나라 소스 만들고 구안찰레까지 사용해서 한국에서 쉽게 볼수 없는 CARBONARA 스파게티 입니다
Biagio e Fiore si gustano la carbonara di Aquila 15-08-18
By Wambli&Wambli
PASTA CARBONARA con ADRIANO CELENTANO ????
???????????????????? ????????????????????????????????????
⠀
????????????????????????????????????????????????????????
⠀
•300g de espaguetis
•150g de bacon ????
•4 yemas de huevo ????
•150ml de Nata para cocinar
•100g de queso parmesano
•1 diente de ajo ????
⠀
+perejil
+sal
+pimienta negra
⠀
????????????????????????????????????????????????????
⠀
•300g spaghetti
•150 g bacon ????
•4 yolks
•150 ml cream
•100g grated Parmesan
•garlic 1 clove
⠀
+parsley
+salt
+freshly ground pepper
⠀
???????????????? ????????????????????????????????!
⠀
#cooKING_lilia #cooking #pasta_lilia #pastacarbonara #pasta_carbonara #bacon #spaghetti #lunch #dinner #cena #almuerzo #segundoplato_lilia
PASTA ALLA CARBONARA - TUTORIAL- Ricetta di Chef Max Mariola
PASTA ALLA CARBONARA - TUTORIAL- Chef Max Mariola
La video ricetta di Casa Mariola. Io la carbonara a casa mia la faccio cosi!
INGREDIENTI x 2 persone:
Spaghetti @pastaliguori n. 3 - 250 g
guanciale 2 fette @salumiGrufà
Uova intere 2 pz + 2 tuorli
Pecorino romano grattugiato finemente - 80 g
Pepe nero macinato al momento
vino bianco per sfumare
ISCRIVITI AL MIO CANALE YOUTUBE per non perdere le prossime video ricette SUBSCRIBE
▼ LISTA AMAZON▼
● Attrezzatura da cucina ●
PADELLA WOK che usa Max
PADELLA WOK economica
GRATTUGIA professionale stretta
GRATTUGIA Micropline professionale larga
GRATTUGIA Micropline economica (multiuso 4 grattughe in una)
PALETTA IN SILICONE con manico in legno
PALETTA IN LEGNO D’ULIVO
PINZA DA CUCINA
SCHIACCIA PATATE comodo prezzo medio
PENTOLA IN GHISA per lunghe cotture (arrosti, stufati e zuppe)
TERRINA DA FORNO ovale in ceramica
COLTELLO CHEF 20 cm (trenciante) economico
COLTELLO CHEF 20 cm (trenciante) professionale
COLTELLO SANTOKU (multiuso) economico
● Prodotti alimentari che uso e consiglio ●
PASTA Di Campofilone
OLIO Toscano
OLIO Ligure
● Libri ●
LIBRO I panini li fa Max
LIBRO Chef in tasca
FACEBOOK
INSTAGRAM
IL MIO SITO
RICETTA STAMPABILE
ISCRIVITI AL MIO CANALE YOUTUBE per non perdere le prossime video ricette SUBSCRIBE
Business email info@maxmariola.com
Naples Chef experience in South Korea | Biagio Aprea X Foreign Hero *trailer
Biagio Aprea is a renowned Chef from Naples, Italy. He started his career in Italy working for one of the most important Hotel chains in the world and later decided to move to Korea seeking new experiences. His talent and hard working attitude has brought him to be one of the best Italian Chefs in Korea.
As a matter of fact he worked with one of the biggest food corporations in South Korea being in charge of the quality and management of more than 12 restaurants. He is also often asked to participate to Korean Tv food programs and competitions.
For Biagio the most important thing is sharing his culture and authentic recipes from Italy, quality and originality are his focus points, and he is the first Chef to introduce typical Naples dishes in Korea such as “Pizza fritta” and many others.
He also started a collaboration with Alberto Mondi, a famous Italian star in Korea, to create a line of original premium quality Italian dishes for the food distribution industry called “Tavola”.
In 2018 he opened his own restaurant “Il Muretto”, crowning his ultimate dream of owning his 100% original Italian experience restaurant, in Sinsa-dong.
From the name “il Muretto” we can start understanding the soul of his cuisine, in fact in Italian “il muretto” is the definition of a short wall, a place where people gather and sit on to talk and share moments together.
——
Follow Biagio online:
IG @ilmurettosinsa
@apreabiagio
FB
——
Shout out to Kimchi Slap Media for video and editing: kimchislapmedia.com
——
In this first videography series Foreign Hero has the goal of creating a cultural bridge between the brave and the Korean locals. It illustrates and showcases stories of fearless expats, entrepreneurs who left their comfort zones and found Korea as their new home and Korean globetrotters. Beyond being a digital destination, Foreign Hero gives a platform to inspire aspiring individuals who would like to start new adventures and businesses in Korea.
Follow Foreign Hero:
IG @foreignhero_official
FB @foreignhero.official
Website: foreignhero.com
——
Voglia irrefrenabile di PASTA PATATE E PROVOLA????????????
L'estate è finita, basta ricette dietetiche: oggi cuciniamo un piatto perfetto per riscaldarvi nella stagione fredda, tipico della cucina povera napoletana: pasta patate e provola.
Vi lasciamo qui di seguito le proporzioni, dicendovi però che si tratta di una classica ricetta che va a sentimento e che esistono tantissime varianti.
Ingredienti per 2-3 persone:
400-500g patate
200g pasta
200g provola (affumicata)
1 fetta spessa di pancetta affumicata
1 carota
1 cipolla
1 gambo di sedano
1 cucchiaio di passata di pomodoro
olio, sale e pepe q.b
Procedimento:
1. Prendere parti uguali di carota, cipolla e sedano e tritarli finemente
2. Metterli in pentola insieme alla pancetta tagliata a cubetti e far rosolare con un po' di olio
3. Aggiungere le patate tagliate a cubetti e far cuocere per 20 minuti circa, non facendo attaccare le patate sul fondo
4. Verso fine cottura delle patate, aggiungere un cucchiaio di passata di pomodoro, o in alternativa 4 pomodorini tagliati a spicchi
5. Aggiungere 800ml/1l di acqua, e portare ad ebollizione
6. Dopo essersi assicurati che i cubetti di patata siano cotti, aggiungere sale e la pasta
7. Terminato il tempo di cottura della pasta, spegnere il fuoco e aggiungere la provola a cubetti
8. Mantecare bene a fuoco spento, fino a completo scioglimento della provola e amalgama del tutto
9. Correggere di sale e pepe se necessario
Seguiteci su:
- Twitch:
- Instagram:
- Facebook:
---------------------------------------------------------------
Se volete supportare il canale potete effettuare una donazione qui:
Se volete sapere:
- che attrezzatura usiamo per il canale ????
- quali sono i nostri libri di cucina preferiti ????
- cosa usiamo per cucinare ????
trovate tutto qui
Dove prendiamo le musiche per i nostri video:
---------------------------------------------------------------
Per contatti: gianoefranci@gmail.com
---------------------------------------------------------------
#cosamangiamooggi #pastapatateeprovola #ricette