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Špageti karbonara sa gvančaleom i pekorino romanom

Špageti karbonara sa gvančaleom i pekorino romanom
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Nutritivne vrednosti

Po porciji od 330 g

% dnevne vrednosti na osnovu ishrane od 2000 kcal

Kalorije 760 kcal
38% DV
Ukupne masti 39.0g
60% DV
Mononezasićene masti19.5g
Polinezasićene masti3.5g
Zasićene masti14.0g
Trans masti0.2g
Ukupni ugljeni hidrati 70.0g
23% DV
Vlakna3.0g
Skrob65.0g
Šećeri2.0g
Proteini 31.0g
62% DV
Životinjski proteini19.0g
Biljni proteini12.0g

O proizvodu

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.

Sastojci

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluvreme
Biotin (B7)16.0mcg53%
Holin185.0mg34%
Folat (B9)95.0mcg24%
Niacin (B3)4.8mg30%
Pantotenska kiselina (B5)1.9mg38%
Riboflavin (B2)0.5mg37%
Tiamin (B1)0.6mg46%
Vitamin A290.0mcg32%
Vitamin B121.1mcg46%
Vitamin B60.2mg14%
Vitamin D1.6mcg8%
Vitamin E2.1mg14%
Vitamin K8.0mcg7%

Minerali

NutrijentKoličinaDV%Poluvreme
Kalcijum360.0mg36%
Bakar210.0mcg23%
Gvožđe3.2mg18%
Magnezijum42.0mg10%
Fosfor430.0mg61%
Kalijum340.0mg7%
Selen48.0mcg87%
Natrijum980.0mg43%
Cink3.1mg28%

Špageti alla Carbonara sa guanciale i sirom Pecorino Romano

Uvod


Carbonara je studija uzdržanosti: nekoliko sastojaka, obrađenih s preciznošću, postaju sos neobične dubine i svilenkaste teksture. Guanciale mora da pusti masnoću čisto, žumance mora da se emulguje bez zgrušavanja, a pecorino treba da zaoštri ukus, a ne da dominira. Kada je pravilno pripremljena, testenina je sjajna, ujednačena i precizna.

Osnovne informacije o receptu


Kategorija jela: Testenina
Kuhinja ili poreklo: Rim, Italija
Vrsta obroka: Glavno jelo
Prinos: 1 porcija
Veličina porcije: 330 g
Vreme pripreme: 10 minuta
Vreme kuvanja: 15 minuta
Ukupno vreme: 25 minuta
Težina: Napredno

Oprema


Veliki lonac
Veliki tiganj za sotiranje
Posuda za mešanje
Kuhinjska hvataljka
Fino rende
Kašika s prorezima

Sastojci


Špageti 110 g
Guanciale 55 g, isečen na štapiće
Žumance 22 g
Pecorino Romano 28 g, sitno narendan
Crni biber 2 g, sveže mleven
Maslinovo ulje 5 g
So 8 g
Voda od kuvanja testenine 120 g, sačuvana

Postupak


  • 1. U velikom loncu dovedite vodu do snažnog ključanja. Dodajte so i promešajte da se potpuno rastvori. Voda treba da bude primetno začinjena, jer će odrediti ukus same testenine.


  • 2. U posudi za mešanje sjedinite žumance, pecorino romano i crni biber. Mešajte dok ne dobijete gustu pastu. Treba da bude kompaktna, guste i kremaste teksture.


  • 3. Stavite veliki tiganj za sotiranje na srednju vatru i dodajte maslinovo ulje. Dodajte guanciale i kuvajte 6 do 8 minuta, povremeno mešajući, dok se masnoća ne istopi, a meso ne postane hrskavo po ivicama, ali i dalje mekano u sredini. Sklonite tiganj sa vatre.


  • 4. Kuvajte špagete u ključaloj vodi 8 do 10 minuta, dok ne budu tek malo manje od potpuno mekih. Testenina treba da zadrži čvrsto jezgro, jer će se dovršiti u sosu. Sačuvajte 120 g vode od kuvanja pre ceđenja.


  • 5. Prebacite oceđene špagete direktno u tiganj sa guanciale. Vratite tiganj na vrlo tihu vatru na 30 sekundi, mešajući da se testenina obloži otopljenom masnoćom.


  • 6. Sklonite tiganj sa vatre. Dodajte mešavinu jaja i sira, pa odmah počnite da mešate. Postepeno dodajte sačuvanu vodu od kuvanja testenine, 20 do 30 g odjednom, neprekidno mešajući dok sos ne postane sjajan i ne prione uz špagete u glatkoj emulziji. Gotov sos treba da bude kremast, ne redak, bez vidljivih grudvica.


  • 7. Probajte i po potrebi korigujte sa malom količinom preostalog bibera. Završno začinjavanje treba da bude izraženo, puno i uravnoteženo pecorinom.


    • Serviranje


    Uvijte špagete u toplu plitku činiju, ravnomerno raspoređujući guanciale kroz niti testenine. Završite finim posipanjem sira pecorino romano i poslednjim okretom crnog bibera. Poslužite odmah, dok sos ostaje tečan i blistav.

    Profesionalne napomene


    Tiganj mora biti sklonjen sa vatre kada se doda mešavina sa žumancetom; preostala toplota je dovoljna da se emulguje bez zgrušavanja. Dodajte vodu od kuvanja testenine u malim količinama, ne odjednom, kako biste kontrolisali gustinu sosa. Pravilna carbonara treba da obloži testeninu čvrstim, svilenkastim slojem i da ne ostavi lokvu u činiji.
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