{"id":46126,"date":"2023-08-30T09:54:18","date_gmt":"2023-08-30T07:54:18","guid":{"rendered":"https:\/\/www.studiogatto.es\/spaghetti-alla-carbonara\/"},"modified":"2023-08-30T09:54:18","modified_gmt":"2023-08-30T07:54:18","slug":"spaghetti-alla-carbonara","status":"publish","type":"post","link":"https:\/\/www.studiogatto.es\/fr\/spaghetti-alla-carbonara\/","title":{"rendered":"Spaghetti alla Carbonara"},"content":{"rendered":"<h4><strong>Ingr\u00e9dients pour 4 personnes :<\/strong><\/h4>\n<p>320 g de spaghettis<br \/>\n150 grammes de \u00ab\u00a0guanciale\u00a0\u00bb (bacon)<br \/>\n4 jaunes d&rsquo;\u0153uf<br \/>\n50gr de pecorino<br \/>\nPoivre noir<\/p>\n<h4><strong>Spaghetti alla Carbonara<\/strong><\/h4>\n<p>Pour pr\u00e9parer les spaghettis carbonara, commencez par faire chauffer une casserole d&rsquo;eau sal\u00e9e pour y faire cuire les p\u00e2tes. Pendant ce temps, retirer la couenne du \u00ab\u00a0guanciale\u00a0\u00bb (bacon) et le couper d&rsquo;abord en tranches, puis en lani\u00e8res d&rsquo;environ 1 cm d&rsquo;\u00e9paisseur. La couenne de porc restante peut \u00eatre utilis\u00e9e pour faire frire le bacon dans sa propre graisse, sans ajouter d&rsquo;huile (vous l&rsquo;enl\u00e8verez plus tard).<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-1 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-1 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-1' class='gallery galleryid-46126 gallery-columns-2 gallery-size-full'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.studiogatto.es\/wp-content\/uploads\/recepta-spaguetti-1.webp'><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"797\" src=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/recepta-spaguetti-1.webp\" class=\"attachment-full size-full\" alt=\"\" srcset=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/recepta-spaguetti-1.webp 1200w, https:\/\/www.studiogatto.es\/wp-content\/uploads\/recepta-spaguetti-1-980x651.webp 980w, https:\/\/www.studiogatto.es\/wp-content\/uploads\/recepta-spaguetti-1-480x319.webp 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) 1200px, 100vw\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.studiogatto.es\/wp-content\/uploads\/recepta-spaguetti-2.webp'><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/recepta-spaguetti-2.webp\" class=\"attachment-full size-full\" alt=\"\" srcset=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/recepta-spaguetti-2.webp 1200w, https:\/\/www.studiogatto.es\/wp-content\/uploads\/recepta-spaguetti-2-980x653.webp 980w, https:\/\/www.studiogatto.es\/wp-content\/uploads\/recepta-spaguetti-2-480x320.webp 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) 1200px, 100vw\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p>Placer les morceaux de guanciale dans une po\u00eale \u00e0 frire antiadh\u00e9sive et les faire dorer \u00e0 feu moyen-\u00e9lev\u00e9, en veillant \u00e0 ne pas les br\u00fbler, sinon ils d\u00e9gageront un ar\u00f4me trop fort. Pendant ce temps, plonger les spaghettis dans l&rsquo;eau bouillante et les faire cuire jusqu&rsquo;\u00e0 ce qu&rsquo;ils soient al dente.<\/p>\n<p>Pendant ce temps, verser les jaunes d&rsquo;\u0153ufs dans un bol. Ajouter le fromage pecorino (si vous n&rsquo;avez pas de pecorino, vous pouvez utiliser du parmiggiano) et assaisonner de poivre noir. M\u00e9langer le tout \u00e0 l&rsquo;aide d&rsquo;un fouet jusqu&rsquo;\u00e0 obtention d&rsquo;un m\u00e9lange homog\u00e8ne.<\/p>\n<p><a href=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/recepta-spaguetti-4.webp\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-31368 size-full\" src=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/recepta-spaguetti-4.webp\" alt=\"\" width=\"1200\" height=\"800\" srcset=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/recepta-spaguetti-4.webp 1200w, https:\/\/www.studiogatto.es\/wp-content\/uploads\/recepta-spaguetti-4-980x653.webp 980w, https:\/\/www.studiogatto.es\/wp-content\/uploads\/recepta-spaguetti-4-480x320.webp 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) 1200px, 100vw\" \/><\/a><\/p>\n<p>Lorsque le \u00ab\u00a0guanciale\u00a0\u00bb est cuit, le transf\u00e9rer dans un petit bol et le mettre de c\u00f4t\u00e9. Verser une louche de l&rsquo;eau des p\u00e2tes dans la po\u00eale ainsi que la graisse du guanciale.<\/p>\n<p>Egoutter les p\u00e2tes \u00ab\u00a0al dente\u00a0\u00bb directement dans la casserole avec un peu plus de liquide de cuisson. Remuer bri\u00e8vement pour donner du go\u00fbt. Retirer du feu et verser le m\u00e9lange d&rsquo;\u0153ufs et de pecorino dans la po\u00eale. Pour obtenir une consistance cr\u00e9meuse, vous pouvez ajouter un peu d&rsquo;eau de cuisson des p\u00e2tes si n\u00e9cessaire. Ajouter le guanciale, remuer une derni\u00e8re fois et servir les spaghettis carbonara imm\u00e9diatement, en ajoutant du fromage pecorino sur le dessus et une pinc\u00e9e de poivre noir.<\/p>\n<p>Il est recommand\u00e9 de consommer les spaghettis carbonara le plus rapidement possible.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-2 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-2 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-2 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-2 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-2' class='gallery galleryid-46126 gallery-columns-2 gallery-size-full'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.studiogatto.es\/wp-content\/uploads\/recepta-spaguetti-plato-final.webp'><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/recepta-spaguetti-plato-final.webp\" class=\"attachment-full size-full\" alt=\"\" srcset=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/recepta-spaguetti-plato-final.webp 1200w, https:\/\/www.studiogatto.es\/wp-content\/uploads\/recepta-spaguetti-plato-final-980x653.webp 980w, https:\/\/www.studiogatto.es\/wp-content\/uploads\/recepta-spaguetti-plato-final-480x320.webp 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) 1200px, 100vw\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.studiogatto.es\/wp-content\/uploads\/recepta-spaguetti-3.webp'><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"900\" src=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/recepta-spaguetti-3.webp\" class=\"attachment-full size-full\" alt=\"\" srcset=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/recepta-spaguetti-3.webp 1200w, https:\/\/www.studiogatto.es\/wp-content\/uploads\/recepta-spaguetti-3-980x735.webp 980w, https:\/\/www.studiogatto.es\/wp-content\/uploads\/recepta-spaguetti-3-480x360.webp 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) 1200px, 100vw\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p>Le guanciale ne doit pas trop brunir, sinon il risque de d\u00e9gager un go\u00fbt amer.<\/p>\n<p>Et voil\u00e0, les spaghettis \u00e0 la carbonara, c&rsquo;est comme \u00e7a, c&rsquo;est comme \u00e7a, c&rsquo;est comme \u00e7a !<\/p>\n<p>Bon app\u00e9tit<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Une recette universelle de la cuisine italienne qui est tr\u00e8s populaire. Peu d&rsquo;ingr\u00e9dients, beaucoup de go\u00fbt. Un plaisir pour toute la famille.<\/p>\n","protected":false},"author":2,"featured_media":46160,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[88],"tags":[],"class_list":["post-46126","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Spaghetti alla Carbonara<\/title>\n<meta name=\"description\" content=\"Une recette universelle de la cuisine italienne qui pla\u00eet \u00e0 tous. 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