HOW TO MAKE A GOOD ITALIAN CARBONARA PASTA (read descriprion)

Preparation time 12 minutes
Ingredients:
-120g of linguine pasta (they are lightly flattened spaghetti)
-60g of pork cheek cut into cubes
-2 egg yolks
– black peppercorns
-salt
-pecorino cheese or parmesan (not used into this video)

TIPS
-Do not use oil or butter to cook the pork cheek, its fat will melt
-remember that you need a liter of water to cook 100 grams of pasta so use a liter and a half more or less, if you use less the pasta will be overcooked and too salty while if you use more insipid.
-Use fresh eggs, when you go to pour the melted fat from the bacon to cream the egg yolk, the heat will carry out the pasteurization and therefore kill any bacteria that may be present in the egg. So make sure the fat is hot and not cold. Just 75°C for two minutes then you’re OK
-The original recipe requires pecorino romano cheese and should be creamed together with the egg but since you live abroad I doubt you’ll be able to find it. Avoid like the plague what is sold in America as Parmesan because it is absolutely not Parmesan. I had a fight with a restaurateur the first time I was in NYC lol
-Important thing: DON’T break the pasta! Heresy!
– If you like wine, my advice as a pairing is a white Chardonnay. Enjoy your meal!
#pasta #carbonara #howtomake