A delicious plate of Cheese Ravioli with a true Carbonara Romana sauce.
Put one table spoon of extra virgin olive oil in a large pan or a wok and start preparing boiling the water in a pot.
Put the 225 gms Guanciale cut in sticks (between 200 & 250 gms) in the wok and start cooking on medium flame. Stir very frequently. Within 10 minutes they should be nicely cooked and a bit crispy too. Do not overcook.
Meantime break 7 eggs and use only the yellow yolk in a bowl and mix 80 gms of Pecorino Romano grated cheese. Do not use other cheese. If you cannot find Pecorino you might want to try Grano Padano but it won't be the same. Add a hint of salt, and a generous amount of pepper using the pepper mill.
Throw in the Cheese Ravioli and cook. Be careful, DO NOT overcook. Leave a bit Al Dente. Try using Cheese Ravioli rather then ricotta. However if you prefer to use Ravioli filled with beef & prosciutto and/or pecorino you can. They will also be good with this dish.
While the ravioli cook you should be making sure the Guanciale is kept on the heat but do not burn. Stir continuously.
When the Ravioli are ready, strain them very well, and throw into the guanciale. Mix well so the Guanciale is distributed through all the ravioli and not just a section of it, 1 minute should be enough. Be careful when you stir so you don't split the ravioli. If al dente they will be fine.
Now switch off the fire under the wok and pour the egg yolk mixture into the pasta and stir.
That's it. Your 'Ravioli con Carbonara alla Cucina Romana' are ready.
Please note that Guanciale CANNOT and MUST NOT be substituted. None of these ... pancetta, bacon, prosciutto, speck ARE NOT substitutes for Guanciale. If you do not find Guanciale do not attempt to cook this recipe. There is no alternative to Guanciale.
And do not mix any cream with this recipe. It would be abhorrent.
I repeat:
I repeat:
Please note that Guanciale CANNOT and MUST NOT be substituted. None of these ... pancetta, bacon, prosciutto, speck ARE NOT substitutes for Guanciale. If you do not find Guanciale do not attempt to cook this recipe. There is no alternative to Guanciale.
And do not mix any cream with this recipe. It would be abhorrent. Result would be Disastrous.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (252g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 14 | ||
Calories from Fat: 14 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 18.5mg | 1 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 14
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