Italian Pizza, Spaghetti Carbonara and Rigatoni Carbonara: Three easy to cook amazing italian dishes

The tradition of Italian appetizers is well known worldwide . Among the most prominent of the most famous snack is the spritz , a combination of light spirits that come to drink fresh, appealing and satisfying . Buying a good Italian vermouth is the first stage in preparing this appetizer .

Italian Pizza - Making pizza dough is simply good . It is lightweight elastic bread dough enriched virgin olive oil and baked at high temperatures . Ingredients and preparation - 200 gr. warm water , 300 gr. flour ( bread flour if better ) , ½ teaspoon salt , 20 gr. fresh yeast ( baker ) 15 gr. extra virgin olive oil , semolina (optional). Make a volcano with the flour , salt , oil and yeast dissolved in water and go massage gently until the dough elastic . Very elastic, so that it is necessary to proceed to the mass refined . To refine the mass pressing and twists , turns and produce ribbon on the table . Connect the ends and massage with fists to unite together. Repeat the process of kneading and stretching for 5-10 minutes . Ferment in a warm place 40 minutes.

Rigatoni Can Carbonara - Ingredients - 200 g rigatoni , 1 small onion , 50 gr of bacon , 2 eggs , 30g grated parmesan , white wine , milk - Salt and freshly ground pepper. Preparation - Fry the onion cut very thin , then add the bacon with onions and brown them slightly . We give a glass of dry white wine and let evaporate . In a bowl beat the eggs are received with a little milk along with the Parmesan , salt and pepper .
Cook the pasta al dente , drain well and add the fried onions and bacon prepared earlier .
We will put the frying pan and includes the egg mixture , stirring until it is cooked but still soft.
Serve immediately with a bit of black pepper to taste.

Authentic Italian pasta : Spaghetti Carbonara - The  spaghetti carbonara in Italian cooking is the relatively recent creation , but has quickly conquered kitchens across Italy and many more countries around the world . About its origin , there are a number of legends . The recipe for " Carbonara " has been adapted to current tastes of modern people , and black pepper is given sparingly.

With all these stories everyone can choose the one you like , they are all true enough in the background , and perhaps the origin of pasta is delicious verdarero in all of them together.

This dish is one of my favorites because it is delicious , nutritious and quick to prepare . However , it is the perfect delicacy that requires action , the best possible ingredients and enough time . Also essential is to calculate the correct proportion of all elements of salsa , by contrast , may be lumpy or too liquid , ruining the final result .
The traditional recipe recommends , for each conmensal , put the sauce in the egg yolks and half white .

Originally this dish was also no cream , so will be considered optional ingredient . Prepared in person in two different ways , sometimes with cream or without , and to tell the truth , we will not know which of the two I like best .

Garlic , gold in the oil before adding the bacon , modern contribution in another , so too is optional . If your worried specific odor , add advice : improved taste the pasta nicely .

Ingredients for 4 people - 400 g spaghetti , 150 g smoked bacon ( or bacon ) , 4 or 5 tablespoons of olive oil , 60 g of cured Parmesan or pecorino ( or half and half ) , a few tablespoons of heavy cream (optional )
4 egg yolks and 2 very fresh egg whites , salt and black pepper , and garlic cloves (optional )

In a skillet heat the olive oil and fry the bacon ( or bacon ) cut into small cubes , garlic and whole garlic , peeled (optional ) . When the bacon is clearly the garlic , turn off heat and set aside .

In a large bowl , lightly beat the egg yolks and egg whites , add the grated cheese , a few tablespoons of heavy cream until it forms a sauce not too thick , season to taste , mixing ' well and set aside .

Boil the spaghetti al dente , drain , pour into the bowl where the egg sauce and mix quickly so the heat from the condensing egg pasta alone , without forming lumps . Finally , add the bacon is frying , stir well and serve immediately .
Served over spaghetti with grated cheese and freshly ground black pepper to hand , so each diner complete the dish to your taste .