Rigatoni Carbonara – Reteta clasica italiana care-ti face papilele sa danseze tarantella! Daca te-ai intrebat vreodata cum poate o reteta cu doar cateva ingrediente simple sa te duca direct pe o terasa insorita din Roma… ei bine, ai ajuns unde trebuie! Azi preparam impreuna Rigatoni alla Carbonara, o capodopera a bucatariei italiene care te rasfata cu fiecare imbucatura – cremos, sarat, crocant si perfect echilibrat. Aceasta reteta autentica (fara smantana, juram pe onoarea noastra de gurmanzi!) foloseste doar ce trebuie: oua, Pecorino Romano, guanciale, piper negru si, bineinteles, rigatoni fierti al dente. Nu ne complicam, dar nici nu ne abatem de la traditie. Iar bonusul? O combinatie perfecta cu un pahar de Sauvignon Blanc Protocol de la Crama Stramutata – un vin proaspat si mineral, care face echipa ideala cu aromele intense ale preparatului. Asadar, pune-ti sortul, scoate tigaia magica si pregateste-te sa inveti cum sa faci o Carbonara ca-n Lazio, fara batai de cap, dar cu maximum de gust.

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INGREDIENTE (pentru 2 portii)

• 160 grame Rigatoni
• 35 grame Pecorino
• 100 grame Guanciale
• 10 ml ulei de masline
• 1 ou
• 1 galbenus
• 3 catei de usturoi
• Piper negru
• Sare

Primul pas consta in pregatirea branzei Pecorino: o razuim fin si o punem deoparte. Tocam marunt usturoiul, iar guanciale-ul il taiem in fasii subtiri. Intr-o tigaie, adaugam putin ulei de masline si calim usturoiul impreuna cu guanciale timp de aproximativ 6 minute, la foc mediu, amestecand din cand in cand pentru a nu se arde.

Intre timp, punem pastele la fiert, urmand instructiunile de pe ambalaj.

Intr-un bol, batem un ou intreg impreuna cu un galbenus, adaugam sare (cu prudenta, intrucat si Pecorino, si guanciale sunt deja sarate), piper proaspat macinat si jumatate din cantitatea de branza razuita.

Dupa ce pastele sunt fierte al dente, le scurgem, pastrand aproximativ 8 – 9 linguri din apa in care au fiert. Turnam peste amestecul de oua 5 linguri de apa, amestecand energic pentru a obtine o compozitie omogena.

Transferam pastele scurse in tigaia cu guanciale si adaugam 3-4 linguri din apa fierbinte in care au fiert, pentru a omogeniza aromele. Le incalzim usor, apoi luam tigaia de pe foc si adaugam, in fir subtire, amestecul de oua, amestecand continuu si viguros pentru a obtine o textura cremoasa, fara coagulare.

Servim pastele fierbinti, presarate cu restul de Pecorino si piper proaspat macinat, alaturi de un pahar de Sauvignon Blanc Protocol de la Crama Stramutata – un vin proaspat si mineral, cu arome elegante de flori de soc, agrise si ierburi salbatice, ce ofera un finisaj delicat si echilibrat.

Detaliile video ale retetei:

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English version

Rigatoni alla Carbonara

Have you ever wondered how a recipe with just a few simple ingredients can instantly transport you to a sunny terrace in Rome? Well, you’re in the right place! Today we’re cooking together a mouthwatering Rigatoni alla Carbonara, a true masterpiece of Italian cuisine that spoils your taste buds with every bite – creamy, salty, crispy, and perfectly balanced. This is an authentic Carbonara recipe (no cream – we swear on our foodie honor!) that sticks to the essentials: eggs, Pecorino Romano, guanciale, freshly ground black pepper, and of course, perfectly al dente rigatoni. No fuss, no unnecessary twists – just tradition served right. And the bonus? A perfect pairing with a glass of Sauvignon Blanc Protocol from Crama Strămutată – a fresh and mineral wine with elegant notes of elderflower, gooseberry, and wild herbs, finished off with a clean and refined touch. So grab your apron, bring your magic pan, and get ready to learn how to make a Lazio-style Carbonara – hassle-free, but packed with flavor.

INGREDIENTS (for 2 servings)

• 160 grams Rigatoni
• 35 grams Pecorino Romano
• 100 grams Guanciale
• 10 ml Olive oil
• 1 Whole egg
• 1 Egg yolk
• 3 Garlic cloves
• Freshly ground black pepper
• Salt (just a pinch!)

First, finely grate the Pecorino and set it aside. Mince the garlic and slice the guanciale into thin strips. In a pan, add a bit of olive oil and sauté the garlic and guanciale for about 6 minutes over medium heat, stirring occasionally to avoid burning.

Meanwhile, cook the pasta according to the instructions on the package.

In a separate bowl, beat the whole egg and the yolk, then add a touch of salt (carefully – both Pecorino and guanciale are salty), freshly ground pepper, and half of the grated Pecorino.

Once the pasta is cooked al dente, drain it and reserve around 8–9 tablespoons of the starchy pasta water. Pour 5 tablespoons of this water into the egg mixture while stirring vigorously – this helps you achieve a smooth and silky consistency.

Next, add the drained pasta to the pan with the guanciale. Pour in 3–4 more tablespoons of hot pasta water and stir to blend the flavors. Warm it gently for a moment, then remove the pan from the heat and slowly drizzle in the egg mixture, stirring constantly and energetically to create that perfect creamy texture – no scrambled eggs here!

Serve your Carbonara hot, topped with the remaining Pecorino and a good sprinkle of freshly ground black pepper. Pair with a chilled glass of Sauvignon Blanc Protocol from Crama Strămutată – a refreshing, mineral wine with elegant floral and fruity notes that beautifully complements the rich flavors of the dish.

If you enjoyed this Rigatoni Carbonara recipe, you might also want to try Linguine alla Puttanesca, Bucatini all’Amatriciana or a Truffle Tagliolini with Butter Sauce.

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