Italiano
The recipes typical Neapolitan.
The carbonara recipe was born, according to sources who arrive until Ippolito Cavalcanti, the end ‘700, while another line of research says that was born here in other region, Lazio, after World War II. And ‘one of the cornerstones of Neapolitan cuisine and still simultaneously Italic. But in the kitchen, it is having. And the combination with a pesto spinacine, is a must try. Trust.
Ingredients for 4 people.
For the pesto: 80g spinacine, two tablespoons of pine nuts, two tablespoons of Parmesan cheese, two tablespoons of grated cheese, two coffee cups extra virgin olive oil
For the carbonara: 400g bucatini, 125 grams diced bacon (or bacon), 3 whole eggs., 40 g of grated parmesan cheese, extra virgin olive oil
Making or recipe pesto: Rinse thoroughly spinacine leaves under cold water and dry them well for making them remain a bit ‘in the colander. Then put together with these, all the necessary in a bowl high. The minipiper will do the rest. Blend depending on the consistency you prefer. Remember that the blend, the more soft pesto because it will contain too much air that makes it creamy. Keep aside and then add it to the dough during its creaming in pan.
Making of recipe pasta carbonara: in a large pan (to contain the pasta to stir) with olive oil enough, to crackle the bacon pieces. In a separate dish, whisk well to the eggs which will add 40 grams of Parmesan. Boil the pasta al dente. Any long pasta would be fine, we used the pasta because I adore the thickness and texture. Pasta, al dente, is poured into the pan with the bacon and the beaten eggs. Stir at most a minute, then pour into even the pesto. Continue to stir for long enough that all blend (not more than a minute). Serve in shallow dish or cone-shaped floor but with a nice diced bacon or bacon on top of the pyramid.
