{"id":76365,"date":"2023-12-27T23:51:50","date_gmt":"2023-12-27T23:51:50","guid":{"rendered":"https:\/\/cucineditalia.com\/the-perfect-carbonara-recipe-from-osteria-giulia\/"},"modified":"2024-01-25T11:32:22","modified_gmt":"2024-01-25T11:32:22","slug":"carbonara-recipe-roman-cuisine-osteria-giulia","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/carbonara-recipe-roman-cuisine-osteria-giulia\/","title":{"rendered":"The Perfect Carbonara Recipe from Osteria Giulia"},"content":{"rendered":"\n

A Roman recipe that is not just a dish but an authentic institution: Carbonara. Here’s the recipe by\u00a0Chef Alessandro Borgo from Osteria Giulia.<\/b><\/em><\/p>\n\n\n\n

Ingredients<\/strong> – Carbonara Recipe<\/strong><\/h2>\n\n\n
\n
Guanciale<\/strong>: 150 g<\/div>\n
Egg Yolk (yellow pasta)<\/strong>: 250 g<\/div>\n
Whole Egg (yellow pasta)<\/strong>: 100 g<\/div>\n
Pecorino <\/strong>: 180 g<\/div>\n
Parmesan <\/strong>: 100 g<\/div>\n
Freshly ground black pepper<\/strong>: to taste<\/div>\n
Short pasta<\/strong>: 500 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

Procedure<\/strong><\/h2>\n\n\n\n

Boil\u00a0abundantly salted water<\/strong>\u00a0in a pot. Cut the guanciale into strips and cook it in a pan until crispy. Drain and dry it on absorbent paper. <\/p>\n\n\n\n

Prepare the paste by combining the\u00a0whole egg, egg yolk,\u00a0<\/strong>pecorino, and Parmesan. Blend everything with a kitchen mixer in a double boiler for 15 minutes. <\/p>\n\n\n\n

When the water reaches a boil, pour in the pasta and cook it. Drain and toss it in the\u00a0fat of the guanciale\u00a0<\/strong>set aside earlier. <\/p>\n\n\n\n

Now add the paste,\u00a0quickly mixing<\/strong>\u00a0without cooking it for too long. <\/p>\n\n\n\n

Plate the carbonara<\/a>, garnishing with grated pecorino, pepper, and the guanciale.<\/p>\n\n\n\n

Osteria Giulia<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

A Roman recipe that is not just a dish but an authentic institution: Carbonara. Here’s the recipe by\u00a0Chef Alessandro Borgo from Osteria Giulia. Ingredients – Carbonara Recipe Procedure Boil\u00a0abundantly salted water\u00a0in a pot. Cut the guanciale into strips and cook it in a pan until crispy. Drain and dry it on absorbent paper. Prepare the […]<\/p>\n","protected":false},"author":4,"featured_media":74920,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15650,15654],"tags":[23066,23067,19674,19675],"class_list":{"0":"post-76365","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine-en","8":"category-recipes-from-italy","9":"tag-carbonararecipe","10":"tag-osteriagiulia-en","11":"tag-pastacarbonara","12":"tag-winepairing-en-6"},"acf":[],"_links":{"self":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/76365","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/comments?post=76365"}],"version-history":[{"count":0,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/76365\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media\/74920"}],"wp:attachment":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media?parent=76365"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/categories?post=76365"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/tags?post=76365"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}