PASTA/TALLARINES A LA CARBONARA

Hey everyone, I hope you are having an amazing day today. Today, we're going to make a distinctive dish, PASTA/TALLARINES A LA CARBONARA. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to prepare a few ingredients. You can cook PASTA/TALLARINES A LA CARBONARA using 14 ingredients and 13 steps. Here is how you cook it.

La pasta se dice que fue introducida a Italia por Marco Polo de vuelta de uno de sus viajes a China en el siglo Xlll, por tal motivo la pasta fresca es muy apreciada en Italia para muchas recetas.
#cocinaeuropea2

Ingredients and spices that need to be Get to make PASTA/TALLARINES A LA CARBONARA:

1. pasta fresca
2. 3 huevos
3. 150 gr harina
4. 15 ml aceite de oliva
5. 1/2 cucharadita sal (opcional)
6. pasta a la carbonara
7. c/n pasta fresca elaborada el día anterior. (tallarines)
8. 40 gr mantequilla
9. 80 gr panceta
10. 2 dientes ajo
11. 40 gr queso parmesano fresco
12. c/n sal
13. c/n pimienta
14. 2 huevos batidos

Instructions to make to make PASTA/TALLARINES A LA CARBONARA

1. Para la pasta fresca:
   Tamizar la harina sobre la mesa y formar un volcán y verter al centro la sal, los huevos y aceite.
2. Incorporar la harina de los bordes y amasar hasta tener una masa compacta.
3. Amasar por aprox. 15 min hasta tener una masa manejable y moldeable, cubrir y dejar reposar por una hora.
4. Espolvorear harina en la mesa de trabajo y empezar a estirar la masa con un rodillo y si cuenta con la laminadora de pasta mucho mejor, pasar las veces necesarias hasta obtener una masa uniformemente estirada.
5. Cuando se tenga estirada formar un rectángulo y comenzar a enrollar para cortar con un cuchillo y cortar rollitos para cuando se desenvuelva tener pasta tallarín.
6. Estirar y dejar reposar por un día para que los líquidos se evaporen y obtenga la consistencia adecuada.
7. Para la pasta a la carbonara utilizar la pasta elaborada.
8. Cortar la panceta en brunoise, picar finamente el ajo y rallar el queso.
9. Poner a hervir agua y cocinar los tallarines hasta que estén al dente, escurrir y reservar
10. En una sartén derretir mantequilla y acitronar el ajo y panceta.
11. Agregar los tallarines a la sartén y mezclar.
12. Retirar del fuego y añadir revolviendo el huevo con pimienta, sal y el queso rallado hasta que el huevo esté coagulando.
13. Servir.

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