Spaghetti sauce and Pappardelle Putanesca Recipe

Spaghetti sauce CARBONARAstep by step special tutorial for you all readcash users

Ingredients for 6 people:

600g spaguetti

1.5 liter of fresh cream

400ml dry white wine

250g fine grated Parmesan cheese

180g bacon cut into very small cubes

100g raw ham

4 yolks mixed with fork

salt to taste

Procedures to prepare it:

Place the slices of raw ham little by little on a plate or in a refractory pan and cook in the microwave, looking every minute until they are crispy and baked (in my microwave it took 2 and a half minutes). Go removing and placing on top of paper towels. Reserve. Fry the bacon in cubes with 2 tablespoons of oil. (If your bacon is fat, you don't need to put the oil in. What I used was completely fat free). Fry until golden (approx 5 minutes), stirring constantly. Remove and drain in a sieve. The fat that came out of the bacon put in a large pan. Add the white wine together with the bacon fat and wait for it to boil. As soon as it boils, count 3 minutes boiling and add the fresh cream. Stir lightly with fouet until boiling.

As soon as the fresh cream is boiling, add the grated Parmesan cheese and wait for it to boil again, stirring. When boiling, count 2 minutes and process this cream. I used the blender. Return the cream to a saucepan and keep on low heat. Check the salt. Place the pasta to cook. When the pasta is ready, drain and reserve.

Place the 4 egg yolks in the hot sauce, with the fire burning at the bottom, without stopping stirring. Turn the sauce in a large skillet, place the pasta and mix. Sprinkle with bacon and place the roasted ham slices on top. Idéia️ the idea is to put one gem per person. I used only 4 because I don't like the sharp flavor of the egg, but I was very surprised because as the yolks are cooked when they are mixed in the sauce, the flavor is super smooth, delicious! You guys should definitely give it a try and i know with the tutorial and steps i have given above the outcome will be so good and you will love it. It was tough for me to make this tutorial because of my busy schedules and i would like to thank my sister for helping me prepare this and it was not possible if she didn't helped me. I would continue to make more of these and give you all the tutorial needed so it can be helpful for you too and you can make on your own.

Pappardelle PUTANESCA, delicious for a fresh day like today! Steps to prepare are given below.

Ingredients for 5 people:

500g papardelle

1.8kg ripe tomatoes

2 tablespoons tomato paste

1/3 bunch fresh basil

130g pitted Portuguese olives

1 tablespoon of washed and chopped capers 8 chopped anchovy fillets

1 finely chopped red onion

3 crushed garlic cloves

2 tablespoons chopped parsley

1/4 teaspoon pepperoni pepper flakes

salt to taste

100g grated Parmesan cheese

Procedures to prepare it:

Chop up all the finely chopped tomatoes (minus 3 tomatoes). The 3 separate tomatoes must be chopped coarsely and beat in a blender with the fresh basil. Reserve. In a pan, fry the finely chopped onion with olive oil, when it is beginning to brown put the garlic and leave another 2 minutes stirring constantly. Add the chopped anchovy fillets and pepperoni. Stir and add the chopped fresh tomatoes. Stir. Add the beaten tomato in a blender and 1 teaspoon of salt. Stir, turn the heat down and let it cook for an hour to an hour and a half covered over low heat.

When serving, add the olives, capers and parsley to the sauce. Stir and serve the sauce over the pasta. Cook the pasta in plenty of water for the time marked on the package. Drain and serve with the sauce on top. Serve the Parmesan cheese separately. The flavor is very personal, this is the favorite in my house, but if you like capers a lot you can add more.