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[title] => Black Truffle Carbonara 887 de Antonio Belotti (CASA 887)
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[value] => 250 g Papada ibérica curada
300 g Maccheroni rigati
6 Yemas de huevo
70 g Parmesano rallado
6 cuch. Caldo de pollo
Pimienta molida
Trufa negra
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[value] => Poner agua abundante a cocer con un ratio de 16 g de sal por litro de agua. Una vez hervida introducir la pasta y cocer al dente.
Mientras la pasta esta cociendo, trocear la papada en cubos y saltear en una sartén a fuego medio.
En un bowl introducir las 6 yemas de huevo, el Parmesano y la pimienta al gusto, mezclar y reservar.
Cuando a la pasta le queden 2 minutos, colar e incorporar a la sartén con la papada, saltear. Añadiremos 6 cucharadas de caldo de pollo que terminaran de cocer la pasta.
Incorporaremos la pasta salteada al bowl con las yemas y removeremos constantemente para que no se cuajen.
Una vez bien mezclado y emulsionado serviremos en el plato.
Rallamos la cantidad oportuna de trufa encima y dejamos que suelte él aroma con el calor del plato.
Listo para comer.
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