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butini Al Caron for this pasta dish the star ingredients are eggs cheese and the meat I’ve just bought the Guan chal looks so tender it will taste amazing with the [Music] petta butter will give the meat a lovely rich flavor when it cooks and a splash of olive oil stops it from burning now is the time that the gual the petta go straight in you can always use stricky bacon here instead this Roman bucatini pasta is hollow so it can hold more sauce we want boiling hot water and don’t be shy with the salt see so butini goes in there onto my fresh Carbonara sauce and I promise you it’s really simple two eggs they’re going to go straight in there I’m keeping this recipe strictly Roman with local peino cheese you perhaps are more familiar with parano regano Parmesan cheese which is made with cow milk Pino is made with the milk from the ships carbonara comes from the Italian world for charcoal Legend has it that this dish was invented by charcoal makers who only had a camp fire to cook on and few ingredients there is no cream in my carbonara there aren’t any mushrooms that AR any peas because I’m showing you a traditional Carbonara sauce to finish some finally chopped flat leaf parsley parsley goes straight into the eggs [Music] now is the time where you have to be very quick and mix everything together so get your pasta that we still water coming down it goes straight into the petta can you see that sizzling there I need a little bit of the heat from the petta and the oil to completely cook my eggs so mix everything together take the pan away from the heat when you add the eggs in there mix everything together for about 10 seconds very very quickly the heat from the oil is going to make sure that the eggs they’re going to be cooked serve it straight away straight into your serving plates Fantastical and there you have it Coliseum in the back butin La carbonara on my plates
1 Comment
butter???????