The silky, tacky, and eggy sauce of a traditional carbonara is an alluring and in style taste, however carbonara isn’t the one Italian pasta to function it! This Neapolitan recipe, which is far older than the Roman carbonara, is similar to the latter however makes use of onion as a substitute of guanciale. For those who’re a fan of carbonara however wish to attempt an analogous twist, give Cacio e Uova (actually “Cheese and Egg”) a shot!
This dish is virtually vegetarian, because it skips the pork guanciale in favor of onion however makes use of pork lard as a cooking fats. Whereas we all know many shall be tempted to substitute the lard with olive oil, we suggest towards doing in order the impact will certainly not be the identical. For those who completely should make a substitute, butter is a greater vegetarian (though clearly not vegan) different.
Watch the Pasta Grammar video:
For this recipe, you have to:
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¼ cup (60 grams) lard
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½ massive pink onion, sliced
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7.5 ounces (215 grams) mezze maniche or rigatoni pasta
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1 massive egg
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3 egg yolks
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2.5 ounces (75 grams) grated Parmigiano-Reggiano and/or Pecorino Romano cheese
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Salt
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Contemporary black pepper for topping
Put a big pot of water on to boil for the pasta. Whereas it heats up, warmth the lard and onion in a big pan over low warmth. Sauté the onion till very tender, then flip off the warmth.
When the pasta water involves a rolling boil, salt it generously and add the pasta. Prepare dinner as directed, however for 1 minute lower than the really useful “al dente” prepare dinner time. Whereas the pasta boils, whisk collectively the egg, egg yolks and grated cheese in a big bowl.
When the pasta is finished, switch it into the lard/onion with a slotted ladle. Stir all collectively over medium/excessive warmth till the pasta is effectively coated. Pour all the pasta, onion and fats into the bowl with the eggs and stir all along with a spatula (the recent pasta pasteurizes the eggs with out cooking them right into a scramble).
Serve instantly, topped with contemporary black pepper.
