𝐂𝐚𝐫𝐛𝐨𝐧𝐚𝐫𝐚 𝐢𝐬 𝐧𝐨𝐭 𝐚𝐧 𝐨𝐩𝐢𝐧𝐢𝐨𝐧.
However, if you know the real one like us Romans, you can add some twists to the classic recipe. So…
𝘾𝙖𝙧𝙗𝙤𝙣𝙖𝙧𝙖 𝙬𝙞𝙩𝙝 𝙥𝙞𝙨𝙩𝙖𝙘𝙝𝙞𝙤𝙨.
Ingredients for 2: guanciale (if you don’t have it though, you can use a smoked pancetta, I had a package of very fatty smoked pancetta opened in this case so I used it, because we are in Doha and pork products are rare), pecorino cheese, a yolk per person, savory pistachio pesto, fresh pistachios and black pepper.
It follows the traditional recipe by placing guanciale in the big pan and let it fry in its own fat on low heat, otherwise it burns, instead we want this to be just crunchy. I brought back from Italy a very good smoked pancetta, which is actually fattier than the usual ones, so although, as a Roman, I never use it in carbonara, I used it here and it gave me almost the same result. In fact it released a lot of its own fat, basically like a guanciale.
Once the guanciale is crunchy take it aside.
Grate a good amount of pecorino and stir it with the yolks and freshly ground pepper until you have a cream. Cook your pasta. I used @pasta_granoro , the dedicato line, which is made with Apulian wheat free from glyphosate. I took a ladle of the boiling pasta water and mixed it with the yolk and pecorino cream.
Once pasta is al dente drain straight into the pan where there is the guanciale fat. Add the yolk and pecorino cream, add a 2/3 teaspoons of pistachio pesto and mix far from the heat. The pan should not be on the fire!
Add the crunchy guanciale and serve on dishes.
The final touch is some pistachios crumbles and fresh black pepper.
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