I love the carbonara

traditional Carbonara
I love the Carbonara, as you have already seen many versions do, then get a Saturday morning that there are two girl friends sole for lunch and. .. by Let's eat together!  But what do you prepare? then just get a butcher under home compare some Bacon and resolves with a lovely carbonara in company, accompanied by a good bottle of wine (that never fails) so it's raining outside!

Carbonara on the table!!


CARBONARA Version tradition


Ingredients for 4 people
4 whole eggs
pecorino and parmesan (I do 50 and 50)
120 gr of Bacon (I prefer it with Bacon)
both pepper and a little salt
80/90 g durum wheat spaghetti extruded through bronze dose Pack (depends on your fame)
PREPARATION
While the noodles are cooking you put in a pan the bacon cut into strips to Brown (alone without adding more), while in a bowl put the eggs on pepper and a pinch of salt, beat together, then add as much pecorino and parmesan and stir until a smooth cream!! (add cheese until the eggs will not become cream, then you'll have the right dose)
Then different thinking philosophies state that the bacon browned and left to cool cream is added, but I'd rather, add to creamed just the fat has melted to give flavor, while the strips of bacon I like to add them only to the finished dish, so remain beautiful crisp!!!
When the pasta is cooked, drain and place in a large bowl, then rovesciateci over the cream, mix well add the crispy strips and Bon Appetit!
but I, like I said, I love the carbonara in various versions, mostly because in my house it's hard to find the bacon or bacon on hand when I get home and have to get ready, then I make versions that could be called light, but out of respect I wouldn't call carbonara!
So as you may have guessed at this point after proving that he can do the traditional one will make a version without the swine flu!!! 
We could call her Spaghetti with egg cream and vegetables.

Carbonara alternate version

Ingredients for 2 peopleVegetable Carbonara
80/90 g per serving Spaghetti, for this version, kamut (I love them)
2 Eggs
Parmesan and/or perocrino at will
2 carrots (or a carrot or Zucchini some assorted green vegetables)
1/2 onion
Some grated ginger
A teaspoon of turmeric
Oil, salt, pepper, nutmeg

PREPARATION

While cooking the noodles put in a pan to sauté the finely chopped onion in a little olive oil, then cover with a lid after a few minutes add the diced carrot (or your favorite vegetables into cubes or strips) and some grated fresh ginger, replace the lid and cook together a few min. The carrot (or vegetables) should remain slightly crisp/crunchy!
Meanwhile beat the egg in a bowl with salt, pepper, nutmeg, and turmeric (enhances the color of the egg) add freshly grated Parmesan to taste until it forms a thick creamy (creamy dense is always the Basilar Artery).
Drain the spaghetti and place in the Pan where you'll make them jump sometimes with vegetables, then turn off the heat and pour the egg cream turn quickly without the egg cooks, then go into the pot, a little olive oil and you're done!
the vegetables that you can use?
Onion, cartota, celery, Zucchini, or those that you like! … Also depending on the season, tasty summer version with peas!!!
Courgette Carbonara

Courgette Carbonara

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