اسباجيتي هو الشريك العريق لصلصة كاربونارا ، وهي مفضلة رومانية مصنوعة من بانسيتا ، الثوم ، جبنة البارميزان والرو رومي ، الكثير من الفلفل الأسود المطحون الطازج ، والبيض – التي تقذف ، غير مطبوخة ، في المعكرونة الساخنة قبل التقديم.
المصدر: مارثا ستيوارت ليفينغ ، شباط / فبراير 2005
حصص
مكونات
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ملاحظات كوك
البيض في هذا الطبق غير مطهو بالكامل. لا ينبغي أن تكون مستعدة للحوامل والرضع والأطفال الصغار وكبار السن ، أو أي شخص يتم المساس بصحته.
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the given text in English.
Spaghetti is the classic partner of Carbonara sauce, a favorite Roman dish made with pancetta, garlic, Parmesan cheese, Romano cheese, lots of freshly ground black pepper, and eggs – which are thrown, uncooked, into the hot pasta before serving. Source: Martha Stewart Living, February 2005 6 servings Ingredients Coarse salt 1 pound pasta 4 ounces pancetta, chopped 2 tablespoons extra-virgin olive oil 3 cloves garlic, chopped 4 large eggs 1/2 cup freshly grated Parmesan cheese 1/4 cup freshly grated Pecorino Romano cheese Freshly ground black pepper Directions 1. Bring a large pot of water to a boil. Add salt. Add pasta; cook until al dente. Drain. While pasta cooks, cook pancetta in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, 6 to 7 minutes. Using a slotted spoon, transfer pancetta to a large bowl. 2. Reduce heat to medium-low. Add oil to skillet; heat until hot but not smoking. Add garlic; cook until golden, about 3 minutes. Crack a little of the eggs into a large bowl; set aside. Add pasta to skillet. Toss. Transfer to bowl with eggs. Add cheeses and pancetta. Toss. Season with pepper. Notes Cooks Note: The eggs in this dish are not fully cooked. It should not be prepared for pregnant women, infants, young children, elderly persons, or anyone whose health is compromised.
27.04.2023 @ 16:37
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the given text in English.
Spaghetti is the classic partner of Carbonara sauce, a favorite Roman dish made with pancetta, garlic, Parmesan cheese, Romano cheese, lots of freshly ground black pepper, and eggs – which are thrown, uncooked, into the hot pasta before serving. Source: Martha Stewart Living, February 2005 6 servings Ingredients Coarse salt 1 pound pasta 4 ounces pancetta, chopped 2 tablespoons extra-virgin olive oil 3 cloves garlic, chopped 4 large eggs 1/2 cup freshly grated Parmesan cheese 1/4 cup freshly grated Pecorino Romano cheese Freshly ground black pepper Directions 1. Bring a large pot of water to a boil. Add salt. Add pasta; cook until al dente. Drain. While pasta cooks, cook pancetta in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, 6 to 7 minutes. Using a slotted spoon, transfer pancetta to a large bowl. 2. Reduce heat to medium-low. Add oil to skillet; heat until hot but not smoking. Add garlic; cook until golden, about 3 minutes. Crack a little of the eggs into a large bowl; set aside. Add pasta to skillet. Toss. Transfer to bowl with eggs. Add cheeses and pancetta. Toss. Season with pepper. Notes Cooks Note: The eggs in this dish are not fully cooked. It should not be prepared for pregnant women, infants, young children, elderly persons, or anyone whose health is compromised.