Best Rápida Pasta Philadelphia A La Carbonara Recipes
RáPIDA PASTA PHILADELPHIA A LA CARBONARA
Utilizar queso crema es el atajo con que se prepara esta clásica salsa italiana. El tocino (tocineta) realza el sabor. Con tan solo 20 minutos de preparación, es el platillo perfecto para esas noches de ajetreo.
Provided by My Food and Family
Categories Recetas de cena
Time 20m
Yield 4 porciones de 1-1/4 taza cada una
Number Of Ingredients 7
Steps:
- Cocina la pasta según las instrucciones del paquete, pero sin la sal. Mientras tanto, cocina el tocino mientras lo revuelves en una sartén grande hasta que quede crujiente. Retíralo de la sartén utilizando una cuchara con ranuras; escúrrelo en toallas de papel. Deshazte de toda la grasa de la sartén excepto de 2 cdas. de grasa.
- Agrega el resto de los ingredientes a la grasa que reservaste y, revolviéndolos con frecuencia, cocínalos a fuego bajo de 3 a 5 min. o hasta que se derrita el queso crema y todo quede bien mezclado.
- Escurre la pasta; colócala en un tazón grande. Agrega la salsa de queso crema y el tocino; revuélvelos un poco.
Nutrition Facts : Calories 490, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SPAGHETTI ALLA CARBONARA
Steps:
- Fill a large pot with 6 quarts of water and add the salt. Bring the water to a boil.
- Fry the guanciale in a skillet until crispy; do not drain the fat drippings. Set aside.
- In a large bowl, beat the whole eggs with the Pecorino Romano cheese for 1 minute. Then add the freshly ground black pepper.
- At this point your water should be boiling. Add your pasta and cook it for 8 to 9 minutes or according to the instructions on the box (or if using fresh pasta, cook for 4 to 5 minutes). When the pasta is cooked al dente (chewy and firm), drain the pasta well, add the pasta to the bowl with the mixture of eggs and cheese, mix quickly and then finally add the guanciale with all the fat drippings. Stir quickly for a few more minutes and serve in hot bowls.
- Heap the flour into a pile on a wood or marble countertop. Make a large well or crater in the center, big enough to the hold the eggs like a bowl. Break the eggs in the center and knead for about 10 minutes, pausing after 5 minutes in order to let the dough relax. Wrap the dough in plastic wrap, and let it rest in the refrigerator for at least 2 hours. After the time, or you can roll out some sheets with a pasta sheet roller and cutter or cut with a knife.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
