Kozminski Ambassadors 22 may 2018
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For pasta lovers!

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For pasta lovers!

from Sara Troisi, our Italian Kozminski Ambassador

Pasta is a typical Italian dish, famous all over the world. There are multiple and different types of pasta and different recipes. From “farfalle” to “spaghetti” from “penne” to “trofie”, pasta has different types of shapes and each type is suitable for a particular recipe.

Who doesn’t love pasta? As an Italian, I will provide you with two easy recipes that don’t require so much time and particular cooking skills. Let’s follow my advice and you will try an amazing Carbonara and a delicious Amatriciana!

1. “Carbonara”

Ingredients:

•Spaghetti (I suggest number 5 from Barilla) 400g

•“Guanciale”- Pork cheek 200g. If you can’t find it, you can buy bacon or pancetta

•“Pecorino romano” 80/100g. If you can’t find it, you can buy “parmigiano”

•Black pepper, as you prefer

•Salt, as you prefer

•Eggs: 1 full egg and 5 egg yolk

Yields: 3-4 servings

Timing: 10/15 minutes’ preparations +10 minutes cooking

Cost: low

Preparation process:

 

1. Bring a large pot of water to a boil. Add enough salt so that the water is very salty (just shy of sea water).

2. Cut into pieces (cubes shape) the Guanciale or bacon and put it in a pan.

3. Take a bowl and put eggs (5 egg yolk and 1 egg) and mix it as well with the cheese.

4. Add the spaghetti and cook until al dente. Usually the pasta box will suggest you the perfect timing.

5. While the pasta is cooking add 4/5 spoons of the boil water and the black pepper in the bowl with the eggs and the cheese.

6. When the pasta is done, drain it, and add the pasta to the pan with the Guanciale or bacon. Cook together for one minutes.

7. Put the pasta with the bacon in the bowl with eggs, cheese and black pepper and mix all together.

8. Serve immediately, you can add more cheese and black pepper.

 

2. “Amatriciana”

Ingredients:

•Spaghetti or bucatini 400g

•“Guanciale”- Pork cheek 150g. If you can’t find it, you can buy bacon or pancetta

•“Pecorino romano” 80/100g. If you can’t find it, you can buy “parmigiano”

•Black pepper, as you prefer

•Salt, as you prefer

•Extra virgin olive oil 1 spoon

•White dry wine 50ml

•“San Marzano” tomatoes 350g

•1 chilli pepper

Yields: 3-4 servings

Timing: 10/15 minutes’ preparations +20 minutes cooking

Cost: low

Preparation process:

1. Bring a large pot of water to a boil. Add enough salt so that the water is very salty (just shy of sea water).

2. Cut into pieces (cubes shape) the Guanciale or bacon

3. In a pan put the olive oil, the Guanciale and the chilli pepper. Cook for a 5/6 minutes at high heat.

4. Add the wine in the pan with the Guanciale and the chilli pepper. Cook until the wine will evaporate.

5. Add the spaghetti and cook until al dente. Usually the pasta box will suggest you the perfect timing.

6. Put the Guanciale in a bowl and keep it warm. In the same pan where you cooked the Guanciale put the chopped tomatoes. Add salt as you prefer and cook for 5 minutes. Then take off from the sauce the chilli pepper and add the Guanciale and keep going to cook all together

7. When the pasta is done, drain it, and add the pasta to the pan with the Guanciale or bacon and the tomatoes sauce. Cook and mix together adding the cheese for few minutes

8. Serve immediately, you can add even more cheese, if you want.

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