100 g queijo parmesão (ralado)
130g bacon aos cubos
75g fiambre em cubos
1 c. chá sal
2 pitadas pimenta
(Colocar no copo os queijos e ralar 10 seg/ vel 9. Retire e reserve.)
Colocar no copo a cebola e picar 3 seg/ vel 6.
Adicionar o bacon, o azeite e refogue 5 min/Varoma/vel 1. Reserve juntamente com o fiambre.
No copo colocar os ovos, o queijo ralado, o sal e a pimenta, e programar 15 seg/ vel 4. Reserve (juntamente com o bacon e fiambre).
Sem lavar o copo, colocar a água, ½ c. chá de sal e programar 10 min/ 100°C/ vel 1.
Juntar o esparguete pelo bocal e programar o tempo indicado na embalagem/ 100°C/ colher inversa /vel 1. (Na embalagem referia 6 minutos para ficar al dente.)
Escorra o esparguete no cesto e junte à mistura reservada.
Misture tudo e sirva de imediato.
Carbonara is an Italian pasta dish from Latium, and more specifically to Rome, based on eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), and black pepper. Spaghetti is usually used as the pasta, however, fettuccine, rigatoni, or bucatini can also be used. The dish was created in the middle of the 20th century.The pork is cooked in fat, which may be olive oil, lard, or less frequently butter. The hot pasta is combined with a mixture of raw eggs, cheese, and a fat (butter, olive oil, or cream) away from additional direct heat to avoid coagulating the egg, either in the pasta pot or in a serving dish. The eggs should create a creamy sauce, and not curdle. Guanciale is the most commonly used meat, but pancetta and local bacon are also used. Versions of this recipe may differ in how the egg is added: some people use the whole egg, while other people use only the yolk; intermediate versions with some whole eggs and some yolk are also possible.
Cream is not common in Italian recipes, but is often used elsewhere. Garlic is similarly found mostly outside Italy.Other variations on carbonara outside Italy may include peas, broccoli, mushrooms, or other vegetables. Many of these preparations have more sauce than the Italian versions. As with many other dishes, ersatz versions are made with commercial bottled sauces.