Spaghetti Carbonara

Name: Spaghetti Carbonara
Total time: 25 min
Yield: 4 log
Ingredients: Spaghetti 400g; Guanciale ya pancetta 150g (chhote tukde); Ande ki zardi 4; aur 1 poora anda; Pecorino Romano 60g (bareek kaddukas); Kaali mirch 2 tsp (taazi kooti hui); Pasta ke pani ke liye namak; Serve ke liye extra pecorino; mirch

25 minute · 4 log · Duniya Ke Khane · Italy

Pancetta, ande ki sauce aur kaddukas pecorino wali spaghetti carbonara

Asli carbonara mein cream nahi hoti. Ye Rome se hai, aur is ki sauce sirf ande, pecorino cheese, kaali mirch aur guanciale ya pancetta ki charbi se banti hai, garam pasta ke sath mila kar jab tak wo chamakdar aur naram na ho jaye. Ahm baat garam ka control hai. Pan itna garam hona chahiye ke ande halke se sauce mein pak jayein, lekin itna garam nahi ke wo scramble ho jayein. Jaldi kaam karein, sauce ko dheela karne ke liye pasta ka pani use karein, aur foran serve karein. Timing seekh lein to ye sab se tez aur sukoon dene wali pasta dishes mein se aik ban jati hai, sirf chand ajza ke sath aur gehre zaiqe ke sath.

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Ajza

Spaghetti 400g
Guanciale ya pancetta 150g (chhote tukde)
Ande ki zardi 4
aur 1 poora anda
Pecorino Romano 60g (bareek kaddukas)
Kaali mirch 2 tsp (taazi kooti hui)
Pasta ke pani ke liye namak
Serve ke liye extra pecorino
mirch

Banane Ka Tareeqa

Spaghetti ko achhi tarah namak wale pani mein al dente tak ubalein, aur chhanne se pehle 1 cup pasta ka pani bacha lein.
Guanciale ya pancetta ko khushk pan mein darmiyani aanch par 6 se 8 minute fry karein jab tak kinare kurkure na ho jayein aur charbi pighal na jaye.
Zardi, poora anda, pecorino aur zyada tar kaali mirch ko gaarha paste banane tak phentein. Agar zyada sakht ho to aik chamach pasta ka pani daalein.
Pan ko aanch se utaar lein aur 1 minute thanda hone dein, taake ande pan se milte hi scramble na hon.
Chhana hua spaghetti pan mein daalein aur pighli hui charbi mein 30 second achhi tarah milayein.
Ande aur cheese ka mix daalein aur tez aur musalsal milayein, thora thora pasta ka pani daalte hue jab tak sauce chamakdar na ho jaye aur har strand par lag na jaye.
Chakhein, aur mirch daalein, aur namak sirf zaroorat par daalein, kyunke pecorino aur pancetta pehle hi namkeen hain.
Garam piyalon mein foran serve karein, upar extra pecorino aur kaali mirch daal kar.

Chef ki tip

Ande daalne se pehle pan ko aanch se utaar lein. Bachi hui garmi sauce banati hai, seedhi aanch ande scramble kar deti hai.

Serve Karna

4 logon ke liye main course ke tor par hai, garam piyalon mein, saath saada green salad aur kurkuri roti ke sath. Carbonara aik piyale ka khana hai, is liye side dishes halki rakhein aur pasta ko star rehne dein. Milate hi serve karein, kyunke sauce thandi hote hi gaarhi ho jati hai aur narmi kho deti hai.

Store Aur Dobara Garam Karna

Carbonara taazi khana behtar hai aur dobara garam karne par achhi nahi rehti, kyunke ande ki sauce gaarhi ho kar phat sakti hai. Agar rakhna hi ho to 1 din tak fridge mein rakhein aur thore pani ke sath pan mein bohat halki aanch par musalsal hilate hue garam karein. Freeze na karein. Sirf paka hua pasta 2 din tak rehta hai, lekin sauce taazi banayein.

Ajza Ke Notes

Pecorino Romano tez aur namkeen hota hai, aur yehi rawaiti cheese hai. Parmesan bhi chalti hai, lekin halki hoti hai, is liye thori zyada use karein aur namak daalne se pehle chakhein.
Guanciale cured pork cheek hota hai aur classic zaiqa deta hai. Pancetta sab se qareebi asaan badal hai, aur bacon bhi chalta hai, halanke zyada smoky hota hai.
Pasta ka pani starch se bhara hota hai. Ye ande ki sauce ko spaghetti par chipakne mein madad karta hai.
Taazi kooti hui kaali mirch yahan ahm hai. Ye asal zaiqa hai, sirf garnish nahi, is liye moti kooten aur khoob use karein.

Variations

Matar ke sath: aakhri minute mein pasta ke pani mein aik muthi matar daalein, rang aur mithaas ke liye.
Vegetarian style: pork ki jagah makkhan aur olive oil mein fry ki hui mushroom use karein, aur thori smoked paprika daalein, halanke nateeja mukhtalif dish hogi.
Halki version: 4 zardi ki jagah 2 poore ande aur 2 zardi use karein, aur thori kam cheese, sauce phir bhi naram hogi.

Aam Ghaltiyan

Ande ko aanch par rakhe hue pan mein daalna. Ande scramble ho jate hain aur sauce dana daar ho jati hai.
Cream use karna. Is se mukhtalif, bhari sauce banti hai aur pecorino ka zaiqa chhup jata hai.
Pasta ka sara pani phenk dena. Is ke baghair sauce zyada gaarhi hoti hai aur pasta par nahi lagti.
Chakhne se pehle namak daalna. Pecorino aur cured pork namkeen hote hain, is liye pehle chakhein.

Aksar Puche Jane Wale Sawal

Kya guanciale ki jagah bacon use kar sakta hoon?

Ji haan. Kurkura hone tak fry karein, aur agar charbi zyada ho to thori nikaal lein. Zaiqa zyada smoky hoga, lekin tareeqa wohi hai.

Meri sauce scramble kyun ho gayi?

Pan zyada garam tha. Aanch se utaar lein, aik minute thanda karein, aur agli dafa pasta ke pani ke sath jaldi milayein.

Kya pork ke baghair carbonara bana sakta hoon?

Ji haan, mushroom ya matar ke sath, lekin wo classic carbonara jaisa zaiqa nahi dega. Ande aur pecorino ki sauce wohi rakhein.

Pasta ke pani ki miqdar kaise maloom karun?

Chhoti si miqdar se shuru karein aur milate hue aur daalte jayein. Sauce chamakdar aur dheeli lagni chahiye, gaarhi aur paste jaisi nahi.

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