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Venezuelan Carbonara

andrescooking

Cook

25 min

The Venezuelan Carbonara is the result of having an Italian family but being born in Venezuela. Simply by replacing the guanciale with chicharron, pecorino with llanero cheese, and pepper with chili powder, I managed to integrate very familiar flavors into such an iconic pasta, the result is an extremely delicious Carbonara. My only note is that the texture could be creamier, but llanero cheese doesn't melt in the same way. Nothing is perfect!

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2 Porciones

US

original

metric

Picture for Carbonara Venezolana [Venezuelan Carbonara]

2 Porciones

US

original

metric

Ingredients

Spanish

280 gr Spaghetti o Bucatini

4 Yemas de Huevo

200 g Chicharron en cubos de 1cm

75 g Queso Llanero

Ají Dulce en Polvo

English

280 gr Spaghetti or Bucatini

4 Egg Yolks

200 g Cubed Pork Rinds (1cm cubes)

75 g Llanero Cheese

Sweet Chili Powder

Directions

Spanish

Step 1

Dorar el chicharron sin botar la grasa.

Step 2

Cocina la pasta.

Step 3

En baño maria mezcla las yemas, queso y agua de pasta.

Step 4

Incorpora la grasa de chicharron y mezcla bien.

Step 5

Agrega la pasta, el chicharron revuelve y sirve.

English

Step 1

Brown the pork rind without discarding the fat.

Step 2

Cook the pasta.

Step 3

In a double boiler, mix the egg yolks, cheese, and pasta water.

Step 4

Incorporate the pork rind fat and mix well.

Step 5

Add the pasta and pork rind, stir and serve.

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