Italian dishes are very popular among Russians. Lasagna, pasta, pizza and various salads are very satisfying and delicious food, saturated with Italian flavor. And even at home, you can repeat the famous carbonara paste, having in your stock some cooking secrets.
Real Italian pasta is pasta made from durum wheat. They contain a large amount of gluten, they contain a minimum amount of fats and starch, so you can not be afraid to gain extra pounds from their use.
It is durum wheat pasta that can become the main secret of high-quality preparation of real carbonara pasta. This means that it is not worth saving on this component in any case.
Carbonara paste consists of several components: first of all, it is the pasta itself, which can now be purchased in any store. The second component of the famous dish is the meat component. In Italy, this is pancetta - pork belly, which is kept in salt for a long time.
Guanciale, which Italians also love, can also become a meat component. These are pork cheeks rubbed with red pepper, salt and thyme seasoning. Italians prepare this ingredient for carbonara at home, brining the meat for three weeks.
In Russia, guanchiale or pancetta is quite problematic to find, of course, you can buy a pork head and belly, salt them at home. But the process takes quite a lot of time. Therefore, to make a delicious carbonara paste, it is enough to use low-fat bacon. Cut it into thin strips or small cubes.
In order for the meat to reveal its full taste and aroma, it is necessary to add a few drops of dry red wine to it during frying. Do not be afraid, such a dish can be given even to children. Additionally, during frying, it is worth adding finely chopped garlic to bacon, because it is he who goes well with meat products.
One of the secrets to making real carbonara paste is adding egg sauce to it. Eggs must be fresh, only yolks are used in the dish. Pepper them very well, mix with cheese. To make the sauce more tender and not as thick, you can add cream to it. Some cooks believe that the water in which the pasta was cooked is better for the sauce, it will give the dish a real Italian flavor.
Cooks do not advise adding salt to the sauce; it is better not to regret ground black pepper when preparing it.
Do not be afraid to use raw yolks for the sauce, because under the influence of hot water and just cooked pasta, they will cook and there will be no harm to the body from them.
The last ingredient in carbonara pasta is cheese, which is added to the sauce. To achieve the perfect taste. There are two types of cheese worth using. In Italy, parmesan and pecorino romano are used.
Pasta carbonara must be served hot until the pasta has lost its dense consistency under the influence of the sauce.
As you can see, there are many secrets of making real Italian carbonara pasta, but they are all simple. This will allow you to cook your favorite dish at home so that it will be difficult to distinguish it from the restaurant version.
