Spaghetti alla carbonara

A classic italian recipe, it's famous all over the world

Un classico della cucina italiana conosciuta in tutto il mondo.

by Carmen

Spaghetti Carbonara

 350 gr of spaghetti

3 egg yolks

1 whole egg

150 gr of bacon or pancetta

80 grams of pecorino or Parmesan cheese (for a more delicate taste)

black pepper

salt

Boil the water for the pasta.

Fry the bacon in a frying pan.

Beat the whole egg and egg yolks in a bowl. Add the cheese and black pepper.

Salt the cooking water and cook the spaghetti.

Drain them al dente and put them in the bowl and mix at the previously prepared sauce. Put the bacon in the meantime.

Serve immediately.

Spaghetti alla carbonara

350 gr di spaghetti

3 tuorli d’uovo

1 uovo intero

150 gr di guanciale o pancetta

80 gr di pecorino o parmigiano (per un sapore piu’ delicato)

Pepe nero

sale

Mettere a bollire l’acqua per la pasta.

Fate rosolare in una padella il guanciale.

Sbattete l’uovo intero e i tuorli in una ciotola. Unite il formaggio e il pepe nero.

Salate l’acqua di cottura e fate cuocere gli spaghetti.

Scolateli al dente e metteteli nella ciotola e ammalgamatela alla salsa precedentemente preparata. Unite nel frattempo anche il guanciale.

Servite immediatamente

Melanzane ripiene (Stuffed aubergines)

Hello everyone! Today I want to propose another typical dish from the south of Italy: "stuffed aubergines". Delicious!!

Have a nice weekend!

Ciao a tutti!! Oggi voglio proporvi un altro piatto tipico del sud dell’Italia: le "melanzane ripiene". Buonissime!!

Buon fine settimana a tutti voi!

by Carmen

Stuffed aubergines
2 aubergines
300 g ground meet

half an onion
100 gr Parmesan
100 g tomato sauce
3 slices of white bread
½ cup white wine
1 mozzarella or other cheese to taste
Milk q.b.
Peper q.b.
salt q.b
Olive oil q.b
Basil or parsley

First wash the aubergines and cut their ends.
After that, divide them along their long side. With the help of a knife and a spoon, remove the pulp and place it in a bowl with water, so that it does not become black.
Now boil the aubergines outside for a few minutes and then leave them to dry and cool. Now take a pan and put a olive oil and onion that you have  finely chopped earlier. Fry the whole ingredients over a low fire and then add the ground meet and cook it for 2 or 3 minutes. Add half a glass of white wine and cook it for another 2 minutes. After this, add the aubergine pulp, squeeze it well and cut into small pieces. Cook it for a few minutes and add half the tomato sauce and cook it for another couple of minutes.
When it is ready, turn the fire off and add the white bread that you previously put in a bowl with some milk. Squeeze it and add it to the mixture. 

Add some salt, pepper, basil or parsley and parmesan and mix all together well.
Now take the outside of the aubergines and arrange them on a baking tin. After this, fill the aubergines with the mixture.
Cut the mozzarella into small cubes and put 2 or 3 of them in each cup of aubergines stuffed. Now put the remaining sauce over aubergines and sprinkle them with Parmesan cheese. 

Bake them in a preheated oven at 200 degrees, with grill mode for 20 minutes.