This Traditional Carboanara with San Daniele ham It is a simple but decadent dinner. The tender pasta is thrown into a rich and velvety sauce, then finished with ham, artichoke hearts and a splash of Grana Padano cheese.
Carbonara pasta is one of those simple and timeless dishes that will always be of style. It is comforting, delicious and satisfactory every time!
In essence, the recipe involves the mixing of egg yolk in the hot pasta to create a velvety coating. The addition of seasoned meat, raised hard cheese and freshly ground black pepper improves the luxury of the dish.
The traditional carbonara pasta consists of pasta, egg yolks, seasoned ham, cheese, black pepper and salt. For this recipe, however, I added a little to the dish by launching hearts of artichokes rinsed and using the San Daniele ham and Grana Padano cheese.
And it’s so damn good!
Necessary ingredients
Since this carbonara recipe is So simple, The key is to use the ingredients that shine! I assure myself to work with nothing less than the best.
- Pasta – I use the spaghetti pasta for this recipe, but you can use any form of pasta you prefer. The thickness of the spaghetti allows the yolk to perfectly cover the pasta. Other shapes and thicknesses will change the results.
- Egg yolks – The yolk is what creates the classic rich and light but creamy sauce for carbonara.
- Olive oil – The oil mixes with the egg yolk to create the sauce.
- Spaces – I use a simple mixture of salt, black pepper and mixture of excessive spices of carnivorous, but also salt, pepper and the classic Italian seasoning work.
- Artichoke hearts – Make sure to drain and rinse before adding to the pasta.
- San Daniele ham – Even the well -kept ham, the bacon or even the cooked bacon.
- Grana Padano – I love Grana Padano in this recipe, but any rigid cheese like Romano or Parmigiano will work. You can find Grana Padano on the cheese counter with small wedges.
How to prepare traditional carbonara with San Daniele ham
This carbonara recipe takes 15 fast minutes to get together!
Begins with Cooking the pasta al dente according to the indications of the box. Drain, then quickly Add the yolks And it launches to cover.
Add the oil and condiments, Then mix until the pasta is uniformly covered with spices. Fold in artichoke hearts and ham, Then serve With freshly grated Grana Padano and fresh herbs.
Does carbonara pasta have cream?
No! The rich and creamy sauce is created using only egg yolk and condiments. No necessary cream.
Is carbonara pasta safe?
YES! The addition of eggs in the hot pasta forms the sauce and cooks the eggs at the same time. So as long as you use pasteurized eggs, it is perfectly safe to eat.
FAQs and suggestions for recipes
When adding the egg, mix immediately and constantly until the pasta is covered. The mixing immediately when the yolk is added to the hot pasta is the key. The heat of the pasta helps the yolk to easily cover everything. If you don’t work quickly, you risk cooking the yolk. We want a smooth sauce, not pieces of scrambled egg!
I recommend serving the pasta on heat -resistant plates that you can heat in advance. I set mine in the oven at 180ºF for a few minutes before serving. This helps keep the pasta warm.
Jump the bulk pepper and grind yours. The flavor cannot be beaten.
I love this recipe as it is, but feel free to accumulate it with some vegetables if you want. Try onion, peas, mushrooms, broccoli, peppers, call it.
Serve suggestions
I recommend serving your carbonara pasta seasoned with freshly grated Grana Padano cheese and a splash of fresh chopped herbs (fresh chopped basil better).
If you want to accumulate the meal a little, serve the pasta with one side of roasted broccoli, Smoking Brussels sproutsor a simple green salad.
How to store
While carbonara pasta is certainly better served immediately, the leftovers will last in an airtight container in the refrigerator for a maximum of 3 days.
To heat, Heats on the stove with a splash of water for thin or in small explosions and small portions in the microwave with a sprinkling of water.
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This classic Italian recipe is so incredibly simple! But it is the beauty of its simplicity and a quick hand that works the egg yolk in the hot pasta that creates the luxurious velvety coating for timeless carbonara that makes it perfect!
Prevent the screen from going to sleep
Mix the egg
Quickly add the egg yolks to the hot pasta and mix to cover.
Add oil, salt, pepper and girlcarnivore on an easy mixture and continues to launch until the pasta is uniformly covered and stained with everything with spices.
Serve
Divide uniformly on the plates.
Grate the fresh grain Padano directly on each dish.
Garnish with fresh herbs like basil, if you wish.
If you don’t mix the egg yolk while the pasta is hot, you will not get the creamy consistency you want. It is the warmth of the pasta that creates the smooth layer from the yolk, covering the pasta.
Keep the leftovers in an airtight container for a maximum of 3 days.
Heats up in small portions with a splash of water in small explosions in the microwave.
This recipe uses GirlCarnivore on Easy Egg and everything mixesHowever, a mixture of standard Italian spices works as a substitute.
Service: 1G | Calories: 565Kcal | Carbohydrates: 51G | Protein: 18G | Fat: 31G | Saturated fat: 8G | Trans fat: 1G | Cholesterol: 121mg | Sodium: 899mg | Potassium: 241mg | Fiber: 5G | Sugar: 3G | Vitamin A: 1305Iu | Vitamin C: 21mg | Soccer: 273mg | Iron: 3mg
