«Penne Rigata» carbonara sauce

«Penne Rigata» carbonara sauce

Ingredients:

Pasta «Penne Rigata» 500 g
Smoked bacon 200g
Yolk 4 pcs.
Cream 20% 200 ml
2-3 cloves garlic
1 tablespoon olive oil
Cheese (preferably Parmesan) 50 g
Ground black pepper — to taste
Salt — to taste

Preparation:

1. Boil the pasta according to package directions. In this case, it is better not Dowar 1 minute than digest!
2. While the pasta is cooked, — warm up the pan, cut into thin strips bacon (if bacon fat — brown simply a dry frying pan, heated with the right of it we lard. When the bacon — a real meat to the pan -nalivaem 1 table spoon of olive oil). A few minutes later browns and bacon, we put back chesnodavku squeezed through garlic. Just a minute — and remove from heat, set aside aside.
3. In a separate bowl put 4 egg yolks, slightly agitated them with a fork, add the cream, grated cheese, black pepper and salt. Use a fork or a corolla convert it all into a homogeneous mass.
4. At this time, our Penne Rigat ready, drain, put them back in the pan and pour the resulting mass. Mix thoroughly, add roasted garlic bacon, stir again, cover with a lid and leave on a hot plate just for a minute.
5. After that, we expand on the plates, sprinkle a little grated cheese and serve.

Bon Appetit!

"Penne Rigata" carbonara sauce

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