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How To make Rigatoni Alla Carbonara
3 oz Pancetta
1/4 c Chopped onion
1 sm Dried red chile
3 tb Butter
3 tb Olive oil
4 Eggs
1/2 c Grated Parmesan cheese
1/2 c Grated pecorino
1 tb Salt
1/2 ts Salt
Freshly ground black pepper 1 tb Chopped parsley
1 lb Imported Italian spaghetti
FINELY DICE THE PANCETTA and saute it gently with the onion and chile in the butter and olive oil until pancetta is rendered and the onion soft, about 10 minutes. Discard chile. Beat the eggs with the 2 cheeses, 1/2 teaspoon salt, several grindings of black pepper and the parsley. Bring 4-to-5 quarts of water to the boil. Add 1 tablespoon salt and put in the
pasta. When pasta is still slightly underdone, drain it and add it to the pan with the pancetta. Over low heat, toss thoroughly to coat the pasta with the oil and butter. Off heat, stir in the egg-cheese mixture and toss vigorously. Serve at once.
How To make Rigatoni Alla Carbonara's Videos
Why I'm Fully Obsessed with Rome's Secret Pasta
This secret pasta from Rome combines their 4 most famous pastas, Cacio e Pepe, Carbonara, Alla Gricia and Amatriciana, to form what may be one of the most delicious pastas I've ever had.
Recipes:
Pasta alla Zozzona: Rome’s Secret Pasta That Combines All 4 Roman Pastas
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THE 4 ROMAN PASTAS
CACIO E PEPE
CARBONARA
AMATRICIANA
ALLA GRICIA
SOURCES:
SUPERMARKETITALY.COM
Rigatoni alla Gricia with Guanciale and Pecorino Romano
Pasta alla Gricia is the most underappreciated of the 4 Roman pasta dishes (cacio e pepe, amatriciana, and carbonara are the other 3). But, it's such a good one! It has guanciale (you can sub pancetta or bacon), Pecorino Romano cheese, and black pepper. The trick to making this one special is to finish the very al dente pasta in the guanciale fat and pasta water.
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Rigatoni con salsa carbonara. Rigatoni alla carbonara
Rigatoni con salsa carbonara. Rigatoni alla carbonara
Cómo hacer unos rigatoni con salsa carbonara. Rigatoni alla carbonara, una receta italiana paso a paso para celebrar el Carbonara Day, este 6 de Abril. Una receta perfecta para disfrutar de lo mejor de Italia.
Apunta todos los ingredientes y a cocinar:
Ingredientes
400 g. de pasta rigatoni de Garofalo
100 g. de queso parmesano o parmigiano reggiano
200 g. de guanciale (panceta curada podría valer)
4-3 unidades huevos, según tamaño
2 cucharadas de aceite de oliva virgen extra
Sal y pimienta negra recién molida (al gusto de cada casa)
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Rigatoni alla Carbonara by Chef Antonio Magliulo
Andrew Zimmern Cooks: Pasta Carbonara
This elegant Roman pasta is simple to make and one of the most soul satisfying meals I can think of. It’s superb even without fussy ingredients, but it becomes HEAVENLY with a seriously good cheese, and orange-yolked farm fresh eggs. It will change your life.
Get the full recipe:
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
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PALETTA IN LEGNO D’ULIVO
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