Carbonara Pasta (egg and smoked bacon souce)

It’s a very simple souce beloved both in Italy and abroad.

Serves 4:
- 4 egg-yolks
- 100 g. grated Parmigiano cheese
- olive oil
- salt and pepper
- 1 finger-thick smoked bacon
- a half onion
- white wine(less than half a glass)

Blend the egg-yolks, Parmigiano cheese and a little pepper in a large pot where pasta can be then poured.
Pour then 2 tablespoon oil into a frying pan, add the finely-cut onion and bacon cut in small cubes. Let sauté everything in the frying pan, add salt and the white wine. Let the wine dry and cook for about 10 minutes.
When pasta is done, drain and sauté it for 2 minutes in the frying pan. Finally pour everything onto the egg-yolk creme and stir accurately.
Eat it when still hot! :)

Bolognese meat souce (Tomato and meat souce)

This souce is perhaps the widest-known Italian souce in the world. We use it to serve pasta or the wonderful lasagne... :)

Serves 4:
- 300 g minced beef
- 1 carrot
- 1 onion
- 1 garlic clove
- olive oil
- 300 g tinned peeled tomatoes
- salt, pepper
- red or white wine (less than half a glass)

Pour 2 tablespoon olive oil into a large pot. Add finely-chopped carrot, onion and garlic. Now add the minced beef, stir accurately and then add salt and pepper. Add white or red wine and, as soon as the wine is dry, the peeled tomatoes.
Let it cook for at least 1.30 hour bit by bit adding hot water such that at the end the souce results to be rather thin.
Use it to serve spaghetti, ravioli, taglietelle or whatever type of pasta you want.

How to cook pasta!

Dear friends,
I decided the first recipe in English should have been about the right way to cook the beloved pasta. We’re very proud of that!!!

Serves 4:
- 320 g pasta (about 80 g/person)
- 1 l water/each hg pasta (in our example 3,5 liter fit well)
- a fistful (about 30 g) kitchen salt.

Pour water into a tall pot, bring it to boil and add the salt. Right now put the pasta into the pot. Be sure strictly to follow the boiling times specified on the pasta pack, which usually range from 8 to 13 minutes.
After that time, taste the pasta: it should be tender, yet not too soft. A rather harder core inside the pasta should still be felt since, due to the heat taken while boiling, it keeps on being cooked for a few minutes, even after having been strained.
Now strain the pasta and then eat it soon, when still hot.
Don’t serve it with fruit or mayonaise... unfortunately everything is sometimes thought to fit well, but it’s not so. Pasta is even good only with oil and cheese!
And now a mere explanation: for us pasta is a first course, like soups... we don’t use it as a side dish as on the contrary it’s done with rise in East.

ENGLISH

Good evening my dear friends!!!
I'll post soon some new recipes in English, for my new friend who visit my blog from all over the world!!! Thank you!!!

We'll here soon again!!!
A lot of kisses!!!

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