{"id":597,"date":"2020-01-09T18:29:34","date_gmt":"2020-01-09T16:29:34","guid":{"rendered":"https:\/\/reseptit.blog\/?p=597"},"modified":"2024-10-07T12:14:04","modified_gmt":"2024-10-07T09:14:04","slug":"alkuperainen-pasta-carbonara","status":"publish","type":"post","link":"https:\/\/reseptit.blog\/alkuperainen-pasta-carbonara\/","title":{"rendered":"Alkuper\u00e4inen Pasta Carbonara"},"content":{"rendered":"<p>T\u00e4m\u00e4 on autenttinen pasta alla carbonaran resepti ilman kermaa tai muita ylim\u00e4\u00e4r\u00e4isi\u00e4 ainesosia. Pecorinon voi aina vaihtaa parmesaniksi (ei suurta eroa), mutta guancialea en t\u00e4ss\u00e4 kermattomassa versiossa suosittele korvaamaan pekonilla, koska siin\u00e4 ei useimmiten ole riitt\u00e4v\u00e4sti rasvaa kastikkeen muodostumiseen. Sen sijaan panceta on helpommin kaupasta l\u00f6ytyv\u00e4 kelpo korvike.<\/p>\n<p>Annos kahdelle<\/p>\n<ul>\n<li>Tuorepasta 250g<\/li>\n<li>Guanciale tai Panceta 100g<\/li>\n<li>Pecorino romano tai parmesan raastettuna 1dl<\/li>\n<li>Kananmunan keltuainen 2kpl<\/li>\n<li>Jauhettu mustapippuri 1\/2tl<\/li>\n<li>Suola 1\/2tl<\/li>\n<\/ul>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-601\" src=\"https:\/\/reseptit.blog\/wp-content\/uploads\/2020\/01\/img_4532.jpg\" width=\"4032\" height=\"3024\" srcset=\"https:\/\/reseptit.blog\/wp-content\/uploads\/2020\/01\/img_4532.jpg 4032w, https:\/\/reseptit.blog\/wp-content\/uploads\/2020\/01\/img_4532-300x225.jpg 300w, https:\/\/reseptit.blog\/wp-content\/uploads\/2020\/01\/img_4532-768x576.jpg 768w, https:\/\/reseptit.blog\/wp-content\/uploads\/2020\/01\/img_4532-1024x768.jpg 1024w\" sizes=\"(max-width: 4032px) 100vw, 4032px\" \/><\/p>\n<p>Pilko panceta. Erottele keltuaiset ja vispaa sekaan puolet pecorino juustosta. Laita pasta keittym\u00e4\u00e4n suolalla maistettuun veteen. Laita kylm\u00e4 pannu kuumalle levylle ja laita panceta samantien pannulle (t\u00e4m\u00e4 auttaa rasvaa tulemaan ulos). Mausta jauhetulla mustapippurilla.<\/p>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-602\" src=\"https:\/\/reseptit.blog\/wp-content\/uploads\/2020\/01\/img_4535.jpg\" width=\"3024\" height=\"4032\" srcset=\"https:\/\/reseptit.blog\/wp-content\/uploads\/2020\/01\/img_4535.jpg 3024w, https:\/\/reseptit.blog\/wp-content\/uploads\/2020\/01\/img_4535-225x300.jpg 225w, https:\/\/reseptit.blog\/wp-content\/uploads\/2020\/01\/img_4535-768x1024.jpg 768w\" sizes=\"(max-width: 3024px) 100vw, 3024px\" \/><\/p>\n<p>Kun guanciale ja pasta ovat valmiita ota molemmat liedelt\u00e4 ja lis\u00e4\u00e4 pastaa ja pari kauhallista keitinvett\u00e4 pannulle (lis\u00e4\u00e4 asteittain). Sekoita hyvin koko ajan. Pancetasta ulostulleesta rasvasta ja keitinvedest\u00e4 muodostuu kermamainen kastike. Kun kypsyminen loppuu veden avulla lis\u00e4\u00e4 kananmunan keltuaisen ja pecorinon sekoitus ja sekoita. Lis\u00e4\u00e4 loput pecorinosta ja sekoita taas. Tarjoile sellaisenaan.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>T\u00e4m\u00e4 on autenttinen pasta alla carbonaran resepti ilman kermaa tai muita ylim\u00e4\u00e4r\u00e4isi\u00e4 ainesosia. Pecorinon voi aina vaihtaa parmesaniksi (ei suurta eroa), mutta guancialea en t\u00e4ss\u00e4 kermattomassa versiossa suosittele korvaamaan pekonilla, koska siin\u00e4 ei useimmiten ole riitt\u00e4v\u00e4sti rasvaa kastikkeen muodostumiseen. Sen sijaan panceta on helpommin kaupasta l\u00f6ytyv\u00e4 kelpo korvike. Annos kahdelle Tuorepasta 250g Guanciale tai Panceta [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":609,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[34,89,88,25],"jetpack_featured_media_url":"https:\/\/reseptit.blog\/wp-content\/uploads\/2020\/01\/6ef63841-e31d-4f75-a226-78de2e964575.jpg","yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v15.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/reseptit.blog\/alkuperainen-pasta-carbonara\/\" \/>\n<meta property=\"og:locale\" content=\"fi_FI\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Alkuper\u00e4inen Pasta Carbonara - Reseptit.blog\" \/>\n<meta property=\"og:description\" content=\"T\u00e4m\u00e4 on autenttinen pasta alla carbonaran resepti ilman kermaa tai muita ylim\u00e4\u00e4r\u00e4isi\u00e4 ainesosia. Pecorinon voi aina vaihtaa parmesaniksi (ei suurta eroa), mutta guancialea en t\u00e4ss\u00e4 kermattomassa versiossa suosittele korvaamaan pekonilla, koska siin\u00e4 ei useimmiten ole riitt\u00e4v\u00e4sti rasvaa kastikkeen muodostumiseen. Sen sijaan panceta on helpommin kaupasta l\u00f6ytyv\u00e4 kelpo korvike. 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