I-Carbonara: iresiphi ye-pasta evela e-Italy ngokwayo

Ukuze ulungise isidlo esisha esimnandi esidlweni sakusihlwa, akudingeki njalo uchithe inani elimangalisayo lomzamo nesikhathi. Isibonelo, ungazama ukwenza i-carbon fiber. Ukuze wenze lokhu, udinga cishe isigamu sehora futhi ubuncane bokuzikhandla, ngoba isidlo esinjalo singaphakathi kwamandla ngisho nomuntu ohlala naye. Akuwona wonke umuntu owazi ukupheka i-carbonara. Nokho, impendulo yalo mbuzo ilula.

Ngesikhathi sethu, lesi sidlo siyinto engavamile. Ku-Italy, kusuku zonke. Bathi ngokomlando i-carbonar yondliwe ngabasebenzi bamalahle (ngesiNtaliyane, igama lomsebenzi kanye nezindleko zendle). Ukupheka kusukela emanzini, ushizi kanye namahlathi angulube. Namuhla, ushizi eshibhile uthathwe esikhundleni se-Parmesan ushizi, futhi esikhundleni samathunga, kusetshenzwa ubhekeni olubhemayo. I-Carbonara, iresiphi eye yazithola izinguquko ezinjalo, isiye sahlanza kakhulu futhi sinambitha kakhulu.

Ngokwezinye izinguqulo, isidlo asidalwanga ngabomayini bamakha yamalahle, kodwa ngabaguquli base-Italy bekhulu le-XIX - iCarbonarias, emiphakathini eyimfihlo eyayinomkhuba wokushisa amalahle, okufanekisa ukuhlanzwa okungokomoya. Kodwa-ke, le nguqulo ayifuni, ngoba isitsha sibonakala ngekhulu lama-20.

Ngokwe-version yesithathu, i-carbonara yavela eRoma emva kwezwe lesibili, lapho abaningi behlala besendlala, bedla ukudla kwaseMelika kwangaphandle: i-bacon ne-egg powder. Nakuba kule nguqulo, akukhona konke okuxhunyanisiwe: leli gama livelaphi?

Kodwa-ke, ukuqonda indlela yokupheka i-carbonara, akunzima, ngoba cishe zonke izindlela zokupheka zifana kakhulu, zihlukile kuphela ekubunjweni kwezithako ezengeziwe. Okuqakathekile kwesidlo ispaghetti ephekwe kahle kanye nekhekhe elikhethekile le-egg yolk nge-cheese, elihlukanisa ukunamathiswa kwe-carbonara.

Iresiphi yalolu hlobo lwe-pasta lisencwadini edumile "Silver Spoon", evezwe iminyaka engaphezu kwamashumi amahlanu njengesipho somshado kwabashadikazi base-Italy. Indlela yobudala yokupheka ayihluke kakhulu kulabo abakhona namuhla, noma kunjalo, yonke inkosikazi izama ukwenza into entsha kulo.

I-Carbonara ukunamathisela ngokwayo ifana kakhulu nezinye izinhlobo zayo eziningi, kepha isoso esisinikiwe kuso lihlukile kakhulu. Akukho iresiphi eyodwa yokulungiselela kwayo. Kubaluleke kakhulu ukulungisa umquba ngokwawo kanye ne-sauce ngaso kanyekanye, ngokufanayo, ukuze ukwazi ukuwaxuba masinyane ekupheleni bese uhambisa ngokushesha etafuleni. Amaqabunga avela ekushiseni kwe-spaghetti afinyelela esimweni sokulungela ngqo kuma-plates.

Okuqukethwe kwe-caloric ka-carbonara kungaba ngu-600-650 kcal ngamagremu angu-100.

I-Carbonara: iresiphi ye-pasta evela e-Italy ngokwayo

Sika i-bacon (noma i-bacon) zibe yizicucu ezincane (zingenziwa zibe yizicucu). Grate 150 g we-parmesan nge-grater encane. Hlanganisa amaqanda amabili aluhlaza ukhilimu omuncu (150 g) ne-basil (2 wezipuni) kuze kube bushelelezi. Ingxenye yeshizi yengezwa ku-sauce, iyishaye nge-whisk kanye nenkathi nge-pinch ye-pepper emhlabathini omusha.

I-bacon gazinga emafutheni omnqumo kuze kufike umthunzi omnyama (cishe imizuzu engu-15-20). Emanzini anosawoti, thumba i-spaghetti ukuze ihlale kancane kanzima (al dente). Ukutshala i-pan nebhethoni kufakwe eceleni komlilo ophuthumayo, uthele umsila kuwo, uvuselele njalo ukuze ungapheli. Bese ufake i-spaghetti eshisayo epanini, hlanganisa konke. Khonza etafuleni ngokushesha, ufafaza i-parmesan esele phezulu.

I-Carbonara: iresiphi ngekhilimu

Fry i-bacon (250 amagremu) epanini elomile elomile lokushisa elisezingeni elimnandi (cishe imizuzu engu-8), lidlulisele emgqeni wephepha ukuze ususe amafutha amaningi.

Ngendlela ejulile, gcoba amaqanda amathathu amakhulu anamafutha angu-80 g), engeza pepper kancane nosawoti, uthele u-100 ml wekhilimu, uhlanganise konke.

I-spaghetti (i-linguine noma i-spaghettini) ibilise ngokuya ngemiyalo ephakheji ku-al dente. Gcoba amanzi bese ufaka umquba esitsheni esiqenjini seqanda, engeza i-bacon, mix. Masinyane thumela etafuleni.