Spaghetti Palermo
Spaghetti alla carbonara as it is made in Palermo
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Temps de préparation : 10 min
Temps de cuisson : 10 min
Temps de repos : 0 h
Temps total : 20min
Nbre de couvert : 8
Ingrédients
Pasta
Spaghetti : 0,800 kG
Water : 3 L
Salt : 0,020 kG
The sauce
Whole egg : 8 pieces
Egg (yellow) - 8 pieces
Parmesan : 0,240 airspace kG
Bacon nature : 0,500 kG
Oil d\'olive : 0,010 L
1) boil 3 litres of salty water in a Russian. When boiling, drop in pasta.
Attention ! Do not add oil in the water, at the risk of seeing the sauce does not adhere to the pasta !
Attention ! Do not add oil in the water, at the risk of seeing the sauce does not adhere to the pasta !
2) to Consolidate in a cul de poule the whole eggs and the yolks, and beat until homogenization. Add the parmesan, and mix everything together.
The mixture will then form a liquid paste.
In a frying pan, or a wok if in possession, blanch the bacon in the hot oil. Remove from the heat.
The mixture will then form a liquid paste.
In a frying pan, or a wok if in possession, blanch the bacon in the hot oil. Remove from the heat.
3) when pasta is al-dente (6 minutes), them dry, and then pour it over the bacon.
Pour over the sauce, and mix everything together. There will be a slow coagulation and regular eggs. To avoid any formation of a mixture of egg, otherwise you will end up with an omelette of dough. If needed, replace the wok on the plate still hot, but all the fire extinguished.
Arrange in a soup plate, sprinkle with parmesan cheese.
Pour over the sauce, and mix everything together. There will be a slow coagulation and regular eggs. To avoid any formation of a mixture of egg, otherwise you will end up with an omelette of dough. If needed, replace the wok on the plate still hot, but all the fire extinguished.
Arrange in a soup plate, sprinkle with parmesan cheese.
Notes du chef
This recipe has been entrusted to me and passed by one of my roommates, an Italian from Palermo. Traditionally, we prefer spaghetti n°5 or tagliatelle brand Barilla.And remember, pasta is eaten with a fork, and possibly large spoon. Avoid the knife, unless you want to upset the Italian who is sharing your table.
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