Commonly said to account for more than two thirds of the whole annual consumption of pasta, is certainly the most popular shape but by no means the oldest. To achieve the spaghetti shape you need an extruder and machinery that was not introduced until the late 19th century. The term in Italian translates as thin cords.
Matt is a strong and rich variety of durum wheat, which is at its best when farmed in Puglia and Sicily. During cooking it releases scents of hay, desiccated coconut, and a hint of stretched mozzarella.
Since 1908 the same family, with the same values, has been working passionately in the beautiful landscape of the Dolomites. Monograno Felicetti commits to using only 100% spring water, directly from the mountains in their region, and their semolina and wheat flour is 100% organic and whole.
Pairing: One of the most versatile shapes, great with tomato sauce, clams or carbonara.
Taste Profile: bread, butter, and bamboo shoots.
Spaghetti alla Carbonara
One of Italy’s most traditional pasta dishes, originally from Rome but a staple for Italian homes across the country. An easy quick recipe to fix a delicious last minute meal with little effort. The pancetta can be substituted with crunchy roasted veggies to make the dish vegetarian.
Recipe for 4
1 pound Spaghetti
For the Carbonara sauce:
½ pound Pancetta or Bacon, diced
1 tbs Butter
1/2 cup Parmiggiano Reggiano Cheese, grated
1 Garlic Clove, peeled
Salt and Pepper
Fill the large pot with water and bring to boil.
In the mean while, peel the garlic clove and dice the pancetta. Place both ingredients on the pan at medium heat. Cook until the pancetta gets crunchy. In the bowl lightly beat 2 whole eggs, 2 yolks, butter, half the Parmigiano Reggiano cheese, salt and pepper.
Cook pasta in salted boiling water, according to recommended cooking time written on the box.
When pasta is Al-Dente cooked, drain and transfer directly into the large bowl, adding the crispy pancetta. Mix well and fast, so that the egg does not scramble, but evenly covers all the spaghetti with a creamy texture.
Place pasta in individual serving bowls and garnish with the remaining Parmigiano Reggiano Cheese.
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