Pasta Classic in Deutschland entstellt – italienische Oma dreht sich im Grabe um

Spaghetti Carbonara is often not bought, only in restaurants. This recipe proves, who is a classic art from traditional art.

If a man orders Spaghetti Carbonara in a German restaurant, chances are not bad that he will get a Sahneso, which is as far removed from the original as Nonna Maria’s wooden specialty Tiefkühlpizza. And the Schlimste? Even in Italian restaurants, Sahne is often used as a missing piece of the puzzle in the new pasta question. Spoiler: This is not the case.

Die Wahrheit ist: In Italy Sahne in der Carbonara is verpönt wie Ananas auf Pizza. Since many German restaurants have a “creative” interpretation of carbonara serving, there is no mystery. Clearly, Sahne power everything creamier and is a smart Abkürzung – aber Carbonara braucht keine Abkürzung, under Einfachheit.

Free recipes, food hacks and more money are useful for a tasty newsletter in our own post. Sign up now.

The traditional recipe: Spaghetti Carbonara, which is the Italian delicacy

If you are Italian to get into the grip, if you are in the Carbonara, you often can not keep your hand above the kopf in Germany. Zum Glück has received a real answer here – and that is the Sahne-Sünde. And the Zubereitung is a fact.

Suitable for 4 persons (or 2 very hungry):

• 400 grams of spaghetti
• 200 g Guanciale (alternative Pancetta)
• 4 Acorns
• 1 time Egg
• 100 g Pecorino Romano (prepared)
• Schwarzer Pfeffer (fresh gemahlen)

Support:

• Die Spaghetti in reichlich gesalzenem Wasser al dente kochen, also not bissfest.
• In the Zwischenzeit den Guanciale in dünne Streifen schneiden and in a Pfanne at Mittlerer Hitze cozy braten. No oil hinzuufügen – the Guanciale brings pleasure Fett mit.
• Egg whites, egg and pecorino in a Schüssel gut, bis a creamy Masse entsteht. With fresh gemahlenem Pfeffer würzen.
• Abgießen the spaghetti, then wait until it is freshly washed.
• The next moment comes: Mix the spaghetti directly in the Pfanne with the Guanciale geben and gut.
• Take the pan from the herd and guess the egg-cheese mixture. If it is good, the egg will have become creamy due to the residual heat and will no longer be filled.
• Now we don’t: a Schuss Nudelwasser hinzufügen, for the perfect Consistenz zu erreichen.

Want more answers? In the PDF Library of einfach-tasty.de you will find a large number of articles that are reloaded after a thorough registration of costs. You can find the inspiration you need in the PDF library and find inspiration in your PDF library. Enjoy your search.

If you’re also in a restaurant the next time you see “Sahne” on the menu, whatever you do, your next step should be: Fingers crossed for the Carbonara – or maybe it’s a self-service on the house, entirely according to Nonna’s recipe.