{"id":427,"date":"2020-03-25T10:26:05","date_gmt":"2020-03-25T09:26:05","guid":{"rendered":"https:\/\/www.lacanonicaristorante.it\/le-ricette-della-canonica-la-carbonara\/"},"modified":"2020-03-25T10:26:05","modified_gmt":"2020-03-25T09:26:05","slug":"le-ricette-della-canonica-la-carbonara","status":"publish","type":"post","link":"https:\/\/www.lacanonicaristorante.it\/en\/the-recipes-of-canonica-the-carbonara\/","title":{"rendered":"THE RECIPES OF THE CANONICAL-LA CARBONARA"},"content":{"rendered":"<p style=\"text-align: center;\">INGREDIENTS<\/p>\n<ul>\n<li>400 g of rigatoni<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n<li>4 yolks<span class=\"Apple-converted-space\"><span class=\"Apple-converted-space\">\u00a0<\/span><\/span><\/li>\n<li>1 whole egg<span class=\"Apple-converted-space\">\u00a0<img class=\"\" \/><\/span><\/li>\n<li>200 g of guanciale<\/li>\n<li>90 g of pecorino romano cheese<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n<li>30 g of grated cheese<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n<li>black pepper to taste.<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n<li>salt to taste<\/li>\n<\/ul>\n<p>PROCEDURE<\/p>\n<p>Beat the eggs in a bowl and add the pecorino and grated cheese, mixing well until the consistency is nice and creamy.<\/p>\n<p>Boil a pot of salted water, and when it comes to temperature, lower the rigatoni. Heat a nonstick skillet and saut\u00e9 the guanciale cut into strips without adding any other fat. Turn off once it has become crispy. Finish with plenty of freshly ground pepper. Saute the pasta in the fat released from the guanciale, adding a little cooking water to facilitate the release of the starches. Add the egg and pecorino cream to the pasta with the guanciale, performing this off the heat and after waiting a minute, and once the sauce is in, put in the cooking water and stir-fry by tossing or turning quickly.<\/p>\n<p>PRESENTATION<\/p>\n<p>Finish the dish with sprinkling of cheese and a grinding of pepper.<\/p>\n<p>TIPS<\/p>\n<ul>\n<li>For a perfect carbonara: salt the water very little! The pecorino cheese and guanciale, in fact, will help give the dish just the right amount of flavor.<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n<li>The cut of meat: don't make it too thin, but thick enough to make it crispy on the outside but not dried up on the inside!<\/li>\n<\/ul>\n<p>Enjoy your meal!<\/p>\n<p style=\"text-align: center;\">The carbonara<\/p>\n<p style=\"text-align: center;\">***<\/p>\n<p style=\"text-align: center;\">Er supreme intercourse between the pillow and the ova,<\/p>\n<p style=\"text-align: center;\">mist'ar grated cheese and pepper,<\/p>\n<p style=\"text-align: center;\">is the \"nunpiusurtra\" for throats and palates,<\/p>\n<p style=\"text-align: center;\">da f\u00e0 god\u00e9 co un emozzione nova.<\/p>\n<p style=\"text-align: center;\">***<\/p>\n<p style=\"text-align: center;\">Even bachelors and ammojas know this,<\/p>\n<p style=\"text-align: center;\">That the best dish in the world can't be found<\/p>\n<p style=\"text-align: center;\">And that magn\u00e0 la \"carbonara\" giova,<\/p>\n<p style=\"text-align: center;\">To allignate tongue, mouth and stomach.<\/p>\n<p style=\"text-align: center;\">***<\/p>\n<p style=\"text-align: center;\">Use penne or spaghetti,<\/p>\n<p style=\"text-align: center;\">rigatoni are not to be disdained,<\/p>\n<p style=\"text-align: center;\">All you have to do is abbonni, when you put them on.<\/p>\n<p style=\"text-align: center;\">***<\/p>\n<p style=\"text-align: center;\">Don't let the cooking go to mush!<\/p>\n<p style=\"text-align: center;\">Ch\u00e9 de la pasta scotta, through gritted teeth,<\/p>\n<p style=\"text-align: center;\">it's better to have a carcio in the middle of the cojones....<\/p>\n<p style=\"text-align: center;\">***<\/p>\n<p style=\"text-align: center;\">Stephen Augustine<\/p>","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS 400 g rigatoni pasta 4 egg yolks 1 whole egg 200 g guanciale bacon 90 g pecorino romano cheese 30 g grated cheese black pepper to taste salt to taste PREPARATION Beat the eggs in a bowl and add the pecorino cheese and grated cheese, mixing well until the consistency is [...].<\/p>","protected":false},"author":2,"featured_media":428,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[14,7,19,16,20,21,22,18],"class_list":["post-427","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-tradizione-romana","tag-carbonara","tag-cucina-romana","tag-food","tag-lericettedellacanonica","tag-osteria","tag-ristorante-trastevere","tag-roma","tag-trastevere"],"blocksy_meta":{"styles_descriptor":{"styles":{"desktop":"","tablet":"","mobile":""},"google_fonts":[],"version":8}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.3 - 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