{"id":2998,"date":"2016-08-19T12:56:14","date_gmt":"2016-08-19T10:56:14","guid":{"rendered":"http:\/\/gereonskeukenthuis.nl\/blog\/?p=2998"},"modified":"2016-08-19T13:01:06","modified_gmt":"2016-08-19T11:01:06","slug":"spaghetti-alla-carbonara","status":"publish","type":"post","link":"https:\/\/gereonskeukenthuis.nl\/blog\/spaghetti-alla-carbonara\/","title":{"rendered":"Spaghetti alla carbonara."},"content":{"rendered":"

<\/a>\u00a0foto: spaghetti alla carbonara<\/span><\/p>\n

Spaghetti alla carbonara<\/span>. Op de wijze van de houtskoolstoker. De eerste keer dat ik dit gerecht at was bij Vesuvio<\/span> in Cannes<\/span> in 1981. Nu 35 jaar later kun je me er nog voor wakker maken. En is onze relatie nog steeds springlevend. \u00a0Ik eet dit gerecht direct warm geserveerd met een extra eidooier of het restje koud direct uit de de ijskast. Ik maakte spaghetti alla carbonara<\/span> vaak klaar in ons studentenhuis. In die tijd kende men alleen de pasta’s met rode sauzen het liefst uit een zakje van een Zaanse fabrikant. Spaghetti gemaakt van zachte estivum<\/span> tarwe. En de saus was standaard bolognese<\/span>. Andere bereidingen kende men niet. \u00a0Grote ogen zette ik op toen huisgenoot B. naar de ijskast liep en de ketchupfles<\/span> pakte. Full force ging deze over de carbonara<\/span>. Heiligschennis!!! Maar ja het waren de eighties<\/span>. De hogere pastakunde was nog niet uitgevonden.<\/p>\n

Spaghetti alla carbonara<\/span>, een klassieker, die volgens de mare is uitgevonden in het na-oorlogse<\/span> Rome. Om de Amerikaanse soldaten hun scrambled<\/span> eggs<\/span> en bacon te serveren. Of dat zo is, weet ik niet maar het is een mooi verhaal.<\/p>\n

Een ander heikel onderwerp is of carbonara<\/span> met of zonder room, met of zonder champignons ( getuige het nieuwe product van een multinational, carbonara<\/span> in 20 minuten) wordt gemaakt. Het antwoord hierop is driewerf NEE!<\/p>\n

Spaghetti carbonara<\/span> is een gerecht van spek ei en schapenkaas, eventueel een teentje knoflook en wat peterselie als garnering. \u00a0Voor mij is het als niet ei liefhebber een van de enige gerechten waar er niet genoeg eidooier in kan zitten. dat maakt de pasta zo onctueux<\/span> om maar eens een Franse term te nomen. Romig, gebonden…. Ik houd erover op, want het water loopt mij al in de mond. Spaghetti alla carbonara<\/span> \u00a0met een fris glas wit uit de Castelli<\/span> Romani<\/span>. En wat de twist betreft: natuurlijk bij puristen niet toegestaan. Ik voeg soms een dash<\/span> cayennepeper en wat citroen rasp toe. (niet verder vertellen)<\/p>\n

Nodig:<\/p>\n

400 g biologische spaghetti<\/p>\n

6 eieren<\/p>\n

200 g kinnebakspek<\/span> of anders gerookt spek.<\/p>\n

100 g geraspte oude pecorino<\/span><\/p>\n

olijfolie<\/p>\n

peper en zout<\/p>\n

3 gehakte tenen knoflook<\/p>\n

gehakte peterselie<\/p>\n

voor de twist:<\/p>\n

een snuif cayennepeper<\/p>\n

wat citroenrasp<\/p>\n

Bereiding:<\/p>\n

Snijd het spek in kleine blokjes en bak het uit in wat olie. \u00a0Fruit de gehakte knoflook kort mee. Scheid de eieren en bewaar 4 dopjes voor de garnering. Kook in heet water de spaghetti gaar volgens gebruiksaanwijzing. Voeg wat kookvocht, peterselie en peper en zout toe aan de gebakken spek. Roer de afgegoten spaghetti erdoor. Daarna de geraspte kaas. Als laatste twee eidooiers, nadat de pasta iets is afgekoeld. Je wilt immers geen roerei. Serveer de spaghetti alla carbonara<\/span> direct met voor ieder een dopje met eigeel erboven op.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0foto: spaghetti alla carbonara Spaghetti alla carbonara. Op de wijze van de houtskoolstoker. De eerste keer dat ik dit gerecht at was bij Vesuvio in Cannes in 1981. Nu 35 jaar later kun je me er nog voor wakker maken. En is onze relatie nog steeds springlevend. \u00a0Ik eet dit gerecht direct warm geserveerd met … <\/p>\n

Lees verder “Spaghetti alla carbonara.”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[97,66,71,74,58,52,79,47,50,22,7,31],"tags":[],"class_list":["post-2998","post","type-post","status-publish","format-standard","hentry","category-alfresco","category-ambachtelijk","category-city-flavours","category-cooking-vibes","category-easy","category-echt-eten","category-ei","category-gereons-keuken-en-route","category-italiaans","category-pasta","category-soulfood","category-witte-wijn"],"yoast_head":"\nSpaghetti alla carbonara. - Gereons Keuken Thuis<\/title>\n<meta name=\"description\" content=\"Spaghetti alla carbonara. 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