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Ingredients


Yield 5 order of Spaghetti scale it at 6 ounces per portion


1.5 lb of fresh pasta dough for spaghetti
2 lb of fresh Prince Edwards black mussels
1 lb of fresh green peas
4 ounces of cured pork chick "guanciale"
1 each jumbo yellow onions
3 whole eggs
1 cup of Parmigiano Reggiano
1/2 cup of extra virgin olive oil
sea salt and ground black pepper

The Spaghetti "chitarra" in a black mussels "carbonara"


Preparation

Start to make the fresh pasta dough for the spaghetti.Roll out the frsh pasta as 1.5 millimeter of thickness, then start to dry it out under air ventilation for 2 to 3 minutes, then using the "chitarra" tool ; cut the "spaghetti alla chitarra".
Portion it the spaghetti and keep in the refrigerator dusted with "semolina" flour until ready to use.In a sauce pan add the fresh peas with a touch of extra virgin olive oil with salt and pepper let them stew for few minutes until tender; keep them on site. In another sauce pan let it warm another spoon of extra virgin olive oil with the thin slices garlic cloves, then add the white wine and put the wash and clean black mussels on it, cover the pan with his lid, turn low the flame and let the mussels open slowly.Remove the shells of the mussels and keep the mussels in his own juice on site. At this point take a large sauteed pan heat it up with the rest of extra virgin olive oil and let sweat the fine chopped yellow jumbo onions, cook until tender, add the fine chopped cured pork chick (guanciale), and let it crispy it up together with the onions, add the mussels and their juice, with also the green peas, cook the spaghetti chitarra in a salted boiling water, in the mean time in a bowl crack the 3 whole eggs and whipped with the fresh grated Parmigiano Reggiano cheese, as soon the pasta is ready strain it and sauteed in the pan with the mussels, the peas and the chopped pork belly, reduce it and poor in the whipped egg with the Parmigiano Reggiano, tossed fast, the heat of the spaghetti will cook the eggs and create a creamy velvety film coated on the pasta with the rest of the ingredients, serve in a bowl by using as a garnish the black mussels shells, around the pile up "Spaghetti alla chitarra".


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