ንጥረ ነገሮች
-
480 ግ ስፓጌቲ
-
300 ግ ዱባ
-
200 ግ ትራስ (ተፈወሰ የአሳማ ጉንጭ)
-
250 ml ፈሳሽ ትኩስ ክሬም
-
50 g grated Parmesan አይብ
-
1 little glass ውሃ
-
መቅመስ ሶልት
አቅጣጫዎች
ዱባ ወቅት! እንደ መልካም ጣሊያናውያን ስፓጌቲ አንድ አምጣልኝና ማዘጋጀት ( ወይም ፓስታ), crispy Guanciale ጋር ባለ ጠጎች (ወይም ቤከን), ትክክለኛ ነጥብ ላይ የንቅሳትና ወደ ዱባ ተፈጥሯዊ ጣፋጭነት እንዲከስሙ: ፍጹም የሆነ ጥምረት!
እርምጃዎች
1
ተከናውኗል
|
Clean the pumpkin: remove the skin and seeds inside, then cut the pulp into cubes. |
2
ተከናውኗል
|
Put it in a pan to lighty fry over low heat with a small glass of water and the lid. |
3
ተከናውኗል
|
Put the pan with the water for the pasta on the stove with a light handful of coarse salt. When it bubble put spaghetti. |
4
ተከናውኗል
|
በዋና ሰአት ውስጥ, sauté the thinly sliced guanciale (ወይም ቤከን) in a non-stick frying pan, DO NOT add oil! The Guanciale get brown in its own fat which becomes transparent when melts. Keep the flame sweet otherwise it burns, instead it must become very crisp; as soon as it is ready, turn it off and keep it aside. |
5
ተከናውኗል
|
Drain the spaghetti al dente, directly in the pan with the cream of pumpkin using a fork, light the flame and mix them again carefully mixing them to make them creamy, add the crispy bacon, mix quickly and plate! |