Buongiorno princesas and princesos! Today we are going to make a recipe with Italian tradition, but also enjoyed in other countries, especially in the United States: Macarrones to Carbonara .
This delight, super easy to prepare, is an ideal option to make a rich meal in a few minutes and with few ingredients. If they are pasta lovers like us and are looking for a special sauce, do not stop preparing this macaroni recipe to carbonara without cream . Very traditional and very simple.
Content table
About the macaroni to the carbonara
Carbonara macaroni are a variant of the famous pasta with Italian carbonara sauce, which is characterized by its simplicity and exquisite flavor. Unlike other preparations with paste, such as macaroni with tomato , traditional carbonara sauce is based on a mixture of eggs, cheese, bacon (bacon) and pepper . The result is a creamy paste, of intense and deep flavor.
Origins of the Macarrones Recipe to Carbonara
The history of macaroni to carbonara as many traditional recipes have a humble origin. Although there are different theories about its origin, one of the most accepted is that the recipe originated in the Lacio region, in Italy, during World War II .
American soldiers, parked in Italy during the war fell in love with this recipe and took her to the United States , where she became even more popular.
Key ingredients for macaroni to carbonara without cream
To prepare carbonara paste without cream, simple but tasty ingredients are needed. The traditional recipe does not include cream, although some modern variants incorporate it.
Macarrones are a short and hollow paste . Among the most traditional are the Penne Rigati, the Rigatoni or the Tortiglioni , which when they are rough texture allow the sauce to adhere better. Anyway, another type of pasta can also be used, even long pasta, as in the traditional recipe from spaghetti to carbonara .
To give texture to the sauce, eggs are needed, which gives it creaminess and Roman pecorino cheese, an Italian cheese of intense flavor, fundamental to give the untosity that the sauce needs.
Very important is also the role of the bacon or bacon in the carbonara sauce, because it is the solid and meat touch that returns to this irresistible dish . For an end with a slight itching, the black pepper is the infallible detail in every good carbonara.
What is the name of the Carbonara bacon?
The bacon used in the Macarrones recipe to Carbonara is an essential component . In Italian, he is known as "Pancetta." The bacon is similar to bacon, but usually cures and season differently . The bacon has a more delicate flavor than bacon and is commonly used in Italian cuisine, especially in pasta or pizzas recipes.
6 tips to prepare macaroni to carbonara without cream
- Ingredient quality: use fresh eggs with intense yolks, and a good cheese, if possible an authentic Roman pecorino. Also pay attention to the quality and freshness of the bacon. They make the difference in the recipe.
- Do not cook the sauce: combine eggs and cheese quickly with hot paste, but out of fire. The cooked pasta temperature is enough to create a creamy sauce without boiling.
- Drain the noodles: Once the sauce ingredients are ready to preserve the heat that will help cooking the sauce. It is important to do everything in time.
- Add black pepper: Black pepper is a distinctive element of macaroni recipe to carbonara . Do not spare on it, since it brings a delicious spicy touch.
- Save the bacon: before adding it to the pasta, sauté the bacon so that it is crispy. This will give a special texture to the dish and enhance the taste of the bacon.
- Reserve some cooking water: if the sauce is thicker too much can be added a bit of the cooking water of the paste to adjust the consistency.
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Carbonara macaroni recipe
Yield : 4 portions
Preparation: 15 minutes
Ingredients
- 400 gr of macarrones
- 200 gr of bacon or bacon
- 3 eggs
- 100 gr of grated Roman pecorino cheese
- Black pepper to taste
How to make macarrones to the carbonara step by step
- Cook the macaroni in salt water until they are at the dente.
- While the macaroni are cooked, cut the bacon into small pieces and sauté it in a large pan until it is crunchy.
- In a bowl, beat the eggs and mix with grated Roman pecorino cheese and a generous amount of black pepper.
- Drain cooked macaroni, reserving a bit of cooking water and adding them to the pan with the bacon. Remove well.
- Remove the pan from the heat and quickly pour the mixture of eggs and cheese on the macaroni. Remove vigorously so that the sauce adheres to the pasta.
- If the sauce is very thick to add a little of the reserved cooking water.
- Serve in individual dishes and sprinkle with additional Roman pecorino cheese and black pepper.
