{"id":7545,"date":"2024-05-27T21:58:05","date_gmt":"2024-05-27T19:58:05","guid":{"rendered":"https:\/\/www.pastavietri.com\/?p=7545"},"modified":"2024-09-26T11:18:49","modified_gmt":"2024-09-26T09:18:49","slug":"vermicelli-carbonara","status":"publish","type":"post","link":"https:\/\/www.pastavietri.com\/en\/vermicelli-carbonara\/","title":{"rendered":"Vermicelli carbonara"},"content":{"rendered":"<h2>Ingredients<\/h2>\n<p>4 serves<\/p>\n<p><strong>Vermicelli 350 gr.<\/strong><br \/>\nGuanciale (preferably from Amatrice) <strong>100 gr.<\/strong><br \/>\nUova <strong>4 yelk <\/strong>(1 per person persona)<br \/>\nPecorino Romano <strong>150 gr.<\/strong><br \/>\nPepe<br \/>\nSale<\/p>\n<h4>Preparation<\/h4>\n<p>Cut the bacon into strips and cook it in the pan, without oil, until it becomes crispy.<\/p>\n<p>In a bowl, beat the egg yolks and add 100 grams of Pecorino Romano and the pepper.<\/p>\n<p>Cook the vermicelli for 10 minutes in abundant salted water (set aside a glass of cooking water)<\/p>\n<p>Drain &#8220;al dente&#8221;.<\/p>\n<p>Add the pasta in the bowl with the egg and mix well (add a little cooking water if it is too thick)<\/p>\n<p>Serve hot adding some Pecorino to garnish the dish.<\/p>\n<p><strong>A tip from the italian cuisine<\/strong><\/p>\n<p><strong>Guanciale<\/strong> is an Italian cured meat product prepared from pork jowl or cheeks. (take a look <u><a href=\"https:\/\/en.wikipedia.org\/wiki\/Guanciale\" target=\"_blank\" rel=\"noopener\">here<\/a><\/u>)<br \/>\n<strong>Pecorino Romano<\/strong> is a hard, salty Italian cheese made out of sheep&#8217;s milk. (take a look <u><a href=\"https:\/\/en.wikipedia.org\/wiki\/Pecorino_Romano\" target=\"_blank\" rel=\"noopener\">here<\/a><\/u>)<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 4 serves Vermicelli 350 gr. Guanciale (preferably from Amatrice) 100 gr. Uova 4 yelk (1 per person persona) Pecorino Romano 150 gr. Pepe Sale Preparation Cut the bacon into strips and cook it in the pan, without oil, until it becomes crispy. In a bowl, beat the egg yolks and add 100 grams of &hellip; <br \/><a href=\"https:\/\/www.pastavietri.com\/en\/vermicelli-carbonara\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Vermicelli carbonara<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":71,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[158],"tags":[],"class_list":["post-7545","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meat-recipes"],"_links":{"self":[{"href":"https:\/\/www.pastavietri.com\/en\/wp-json\/wp\/v2\/posts\/7545","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pastavietri.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pastavietri.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pastavietri.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pastavietri.com\/en\/wp-json\/wp\/v2\/comments?post=7545"}],"version-history":[{"count":0,"href":"https:\/\/www.pastavietri.com\/en\/wp-json\/wp\/v2\/posts\/7545\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pastavietri.com\/en\/wp-json\/wp\/v2\/media\/71"}],"wp:attachment":[{"href":"https:\/\/www.pastavietri.com\/en\/wp-json\/wp\/v2\/media?parent=7545"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pastavietri.com\/en\/wp-json\/wp\/v2\/categories?post=7545"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pastavietri.com\/en\/wp-json\/wp\/v2\/tags?post=7545"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}