PASTA rápida, autentica comida italiana 3 recetas | Munchies Lab
Recipes in this Video
Originating in Rome's working-class trattorias, Carbonara was a hearty meal for charcoal workers (carbonari). The dish celebrates simple ingredients—eggs, cured pork, cheese, and black pepper—transformed through technique. Today it's beloved worldwide, though purists insist on guanciale over bacon.
Ingredients
- ●spaghetti
- ●guanciale
- ●eggs
- ●Pecorino Romano cheese
- ●black pepper
- ●olive oil
Instructions
- 1Boil water in a large pot and add salt until it resembles seawater.
- 2Cook spaghetti in boiling water until al dente, about 8-10 minutes.
- 3While pasta cooks, heat olive oil in a skillet over medium heat until shimmering.
- 4Add guanciale to the skillet and cook until crispy, about 4-5 minutes.
- 5Whisk together eggs and grated Pecorino Romano cheese in a bowl until smooth.
- 6Remove the skillet from heat once guanciale is crispy.
- 7Drain spaghetti, reserving some pasta water, and add it to the skillet with guanciale.
- 8Quickly pour the egg and cheese mixture over the hot pasta, tossing to combine.
- 9Add reserved pasta water as needed to create a creamy sauce.
- 10Season generously with black pepper and additional cheese if desired.
- 11Serve immediately, garnished with extra cheese.
Ingredient Alternatives
guanciale
Healthier: pancetta
Cheaper: bacon
Pancetta and bacon are more accessible substitutes, though they alter the flavor.
Pecorino Romano cheese
Healthier: Parmesan cheese
Cheaper: Grana Padano
Parmesan and Grana Padano offer a similar texture and flavor at a lower cost.
Techniques
Equipment
Also Known As
Originating from Naples, Spaghetti Aglio e Olio is a classic Italian dish that embodies the simplicity of Italian cooking. Traditionally enjoyed by workers for its quick preparation and minimal ingredients, it highlights the beauty of garlic and olive oil. Today, it is celebrated globally, with many variations incorporating additional ingredients like anchovies or vegetables.
Ingredients
- ●spaghetti
- ●garlic
- ●olive oil
- ●red pepper flakes
- ●parsley
- ●parmesan cheese
- ●salt
- ●black pepper
Instructions
- 1Cook spaghetti in salted boiling water until al dente, about 8-10 minutes.
- 2While spaghetti cooks, thinly slice garlic cloves.
- 3Heat olive oil in a large skillet over medium heat until shimmering.
- 4Add sliced garlic to the skillet and sauté until golden, about 2-3 minutes.
- 5Stir in red pepper flakes and cook for an additional 30 seconds.
- 6Drain spaghetti, reserving a cup of pasta water.
- 7Add drained spaghetti to the skillet with garlic oil.
- 8Toss to combine, adding reserved pasta water as needed to create a sauce.
- 9Season with salt and black pepper to taste.
- 10Remove from heat and stir in chopped parsley.
- 11Serve hot, garnished with grated parmesan cheese.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast is dairy-free and lower in calories.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a higher smoke point and is heart-healthy.
Techniques
Equipment
Also Known As
Ingredients
- ●400g pasta (spaghetti or linguine)
- ●2 cups fresh basil leaves
- ●1/2 cup grated Parmesan cheese
- ●1/2 cup extra virgin olive oil
- ●1/3 cup pine nuts
- ●2 cloves garlic
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- 2In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, garlic, salt, and black pepper. Pulse until finely chopped.
- 3With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. If the pesto is too thick, add a little reserved pasta water to reach desired consistency.
- 4In a large mixing bowl, combine the cooked pasta and pesto. Toss until the pasta is evenly coated.
- 5If needed, add more reserved pasta water to loosen the sauce and help it adhere to the pasta.
- 6Serve immediately, garnished with additional Parmesan cheese and pine nuts if desired.
Equipment
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