Spaghetti a la carbonara
Spaghetti a la carbonarais a recipe.
- 450 g of spaghetti
- Pecorino roman 80 g;
- Parmesan 80 gr;
- eggs 1 piece;
- Beef brisket 200 g;
- Olive oil 3 tbsp. l.;
- garlic 5 tooth.;
- dry white wine (table) 150 ml;
- salt to taste;
- black pepper to taste;
- parsley to taste.
In a small container mix the grated cheese and eggs. Set aside.
Heat the oil in a large frying pan over medium heat. Add bacon and fry, stirring, for about 5 minutes. Add garlic and cook for about 1 min. If necessary, get rid of excess fat in a frying pan. Add the wine, and continue to simmer until half evaporate.
At this time, the spaghetti should already be ready. Mix them with the cheese mixture.
Add the pasta to the pan with the brisket, mix well. Season with salt and black pepper. Garnish with parsley and serve.
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