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Spaghetti alla carbonara cum guanciale et pecorino romano

Spaghetti alla carbonara cum guanciale et pecorino romano
0 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 330g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 760 kcal
38% DV
Adeps totalis 39.0g
60% DV
Adeps monoinsaturatus19.5g
Adeps polyinsaturatus3.5g
Adeps saturatus14.0g
Adeps trans0.2g
Carbohydrata totalia 70.0g
23% DV
Fibra3.0g
Amylum65.0g
Sacchara2.0g
Proteinum 31.0g
62% DV
Proteinum animale19.0g
Proteinum vegetabile12.0g

De

A rich pasta dish likely made in the style of carbonara, with spaghetti coated in egg yolk and cheese, topped with guanciale and black pepper. High in calories and fat, with moderate protein and substantial refined carbohydrates.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)16.0mcg53%
Cholinum185.0mg34%
Folatum (B9)95.0mcg24%
Niacinum (B3)4.8mg30%
Acidum pantothenicum (B5)1.9mg38%
Riboflavinum (B2)0.5mg37%
Thiaminum (B1)0.6mg46%
Vitaminum A290.0mcg32%
Vitaminum B121.1mcg46%
Vitaminum B60.2mg14%
Vitaminum D1.6mcg8%
Vitaminum E2.1mg14%
Vitaminum K8.0mcg7%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium360.0mg36%
Cuprum210.0mcg23%
Ferrum3.2mg18%
Magnesium42.0mg10%
Phosphorus430.0mg61%
Kalium340.0mg7%
Selenium48.0mcg87%
Natrium980.0mg43%
Zincum3.1mg28%

Spaghetti alla Carbonara cum Guanciale et Pecorino Romano

Praefatio


Carbonara studium continentiae est: pauca ingredientia, cum cura tractata, in condimentum rarae profunditatis et serici vertuntur. Guanciale pure liquefieri debet, vitellus sine coctione in emulsionem redigi debet, et pecorino acuere potius quam dominari. Si recte fit, pasta nitida, cohaerens, et exacta est.

Elementa essentialia recipe


Categoria ferculi: Pasta
Culina sive origo: Romana, Italia
Genus cursus: Ferculum principale
Portio: 1 portio
Magnitudo portionis: 330 g
Tempus praeparationis: 10 minuta
Tempus coctionis: 15 minuta
Tempus totale: 25 minuta
Difficultas: Provecta

Instrumenta


Olla magna
Patella magna ad sautandum
Crater miscendi
Forcipes
Radula tenuis
Cochleare pertusum

Ingredientia


Spaghetti 110 g
Guanciale 55 g, in bacillos sectum
Vitellus ovi 22 g
Pecorino Romano 28 g, subtiliter gratum
Piper nigrum 2 g, recens tritum
Oleum olivae 5 g
Sal 8 g
Aqua coctionis pastae 120 g, reservata

Methodus


  • 1. Aquam in olla magna ad fervorem validum adduc. Sal adde et move ut omnino dissolvatur. Aqua distincte condita sapere debet, quoniam ipsam pastam definiet.


  • 2. Vitellum ovi, pecorino romano, et piper nigrum in cratere miscendi coniunge. Misce donec pasta crassa fiat. Cohaerere debet textura densa et cremosa.


  • 3. Patellam magnam ad sautandum super ignem medium pone et oleum olivae adde. Guanciale adde et coque per 6 ad 8 minuta, interdum movens, donec adeps liquefactus sit et caro ad margines crispa sit sed in medio adhuc mollis. Patellam ab igne remove.


  • 4. Spaghetti in aqua ferventi coque per 8 ad 10 minuta, donec paene plene tenera sint. Pasta nucleum firmum retinere debet, quoniam in condimento perficietur. 120 g aquae coctionis ante colaturam reserva.


  • 5. Spaghetti colata directe in patellam cum guanciale transfer. Patellam ad ignem valde humilem per 30 secundas redde, iactans ut pasta adipe liquefacto obtegatur.


  • 6. Patellam ab igne remove. Mixturam ovi et casei adde, deinde statim iactare incipe. Aquam coctionis pastae reservatam paulatim adde, 20 ad 30 g uno tempore, continue iactans donec condimentum nitidum fiat et spaghetti in emulsione leni adhaereat. Condimentum perfectum cremosum esse debet, non fluidum, sine granis visibilibus.


  • 7. Gusta et, si opus est, parva quantitate piperis reservati corrige. Condimentum finale firmum, sapidum, et a pecorino libratum esse debet.


    • In patinam ponere et servire


    Spaghetti in catinum calidum et humile contorque, guanciale aequaliter per fila distribuens. Perfice tenui aspersione pecorino romano et ultimo versu piperis nigri. Statim servi dum condimentum fluidum et lucidum manet.

    Notae professionales


    Patella ab igne removenda est cum mixtura vitelli additur; calor residuus sufficit ad emulsionem faciendam sine coctione confusa. Aquam pastae parvis incrementis adde, non totam simul, ut corpus condimenti regas. Carbonara rite facta pastam strato arto et sericeo obtegere debet nec ullam lacunam in catino relinquere.
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