Iresiphi ye-Authentic Spaghetti Carbonara ne-Pancetta

Isidlo se-pasta saseRoma esivamile esine-sauce ekhilimu eyenziwe ngamaqanda noshizi ngaphandle kokhilimu.

Izithako

Ipasta

• I-spaghetti engu-400g
• I-pancetta engu-150g, eqoshiwe
• Amafutha omnqumo angu-15ml

Isisekelo

• Amaqanda amakhulu amathathu
• Iqanda elilodwa elikhulu
• Ushizi we-Pecorino Romano ongu-100g, oqoshiwe
• Upelepele omnyama osanda kuqhekeka

Ukulungiselela

Ukupheka

1. Bilisa imbiza enkulu yamanzi anosawoti bese upheka i-spaghetti engu-400g imizuzu engu-8 kuya kweyi-10 kuze kube yilapho i-al dente
2. Ngesikhathi i-pasta ipheka, shisa amafutha omnqumo angu-15ml epanini elikhulu bese uthosa i-pancetta engu-150g emlilweni ophakathi imizuzu engu-6 kuya kweyi-8 kuze kube yilapho iqina
3. Endishini ehlukile, hlanganisa amaqanda amathathu, i-yolk eyodwa, ushizi ongu-100g, kanye nopelepele omnyama ongu-5g kuze kube yilapho kwakheka unamathisela ojiyile

Ukuhlanganisa

1. Gcina amanzi okupheka epasta angu-100ml bese ukhipha i-spaghetti bese uyifaka ngqo epanini eline-pancetta
2. Susa ipani ekushiseni ngokuphelele ukuze uvimbele amaqanda ukuthi angaqhubuki
3. Thela ngokushesha ingxube yeqanda kanye nengxenye yamanzi epasta, uphonsa njalo imizuzu emi-2 kuze kube yilapho isoso lixubene libe yi-creamy coating.

Amathiphu

• Sebenzisa kuphela ukushisa okusele kwepasta kanye nepani ukupheka isoso ukuqinisekisa ukuthungwa okusilika esikhundleni samaqanda aqhekeziwe
• I-Pecorino Romano inikeza usawoti obukhali wendabuko kodwa ungasebenzisa ingxube ye-50/50 ne-Parmesan ukuze uthole ukunambitheka okuthambile
• Sebenzisa njalo upelepele omnyama osanda kuqhekeka njengoba kuyingxenye yokunambitheka okuyinhloko kwesitsha kunokuba kube nje isinongo