{"id":4857,"date":"2018-09-14T11:57:31","date_gmt":"2018-09-14T09:57:31","guid":{"rendered":"https:\/\/www.salumisorrentino.com\/?p=4857"},"modified":"2026-02-23T14:36:02","modified_gmt":"2026-02-23T13:36:02","slug":"ricetta-carbonara-guanciale","status":"publish","type":"post","link":"https:\/\/www.salumisorrentino.com\/de\/ricetta-carbonara-guanciale-4857.html","title":{"rendered":"ORIGINAL CARBONARA MIT SORRENTINO GUANCIALE"},"content":{"rendered":"Zutaten f\u00fcr 2 Portonien:<br \/>\n&#8211; 240 g Pasta, lang und d\u00fcnn<br \/>\n&#8211; 150 g <a href=\"https:\/\/www.salumisorrentino.com\/shop\/altri-prodotti\/guanciale\">Guanciale Sorrentino<\/a><br \/>\n&#8211; 2 Ei(er)<br \/>\n&#8211; 40 g Parmesan oder Grana padano frisch gerieben<br \/>\n&#8211; 40 g Pecorino romano, frisch gerieben<br \/>\n&#8211; Oliven\u00f6l<br \/>\n&#8211; Salz und Pfeffer, schwarzer aus der M\u00fchle<\/p>\n<p><small class=\"ds-recipe-meta rds-recipe-meta\"><span class=\"rds-recipe-meta__badge\">Arbeitszeit ca. 15 Minuten | <\/span><span class=\"rds-recipe-meta__badge\">Koch-\/Backzeit ca. 10 Minuten <\/span><span class=\"rds-recipe-meta__badge\"><i class=\"material-icons\">|<\/i> Gesamtzeit ca. 25 Minuten <\/span><\/small><\/p>\n<p>Den <a href=\"https:\/\/www.salumisorrentino.com\/shop\/altri-prodotti\/guanciale\">Guanciale Sorrentino<\/a> nicht zu fein w\u00fcrfeln. In Oliven\u00f6l glasig anschwitzen. Beiseitestellen. Die Pasta in reichlich Salzwasser al dente kochen &#8211; auf keinen Fall weich, da die Pasta sp\u00e4ter noch etwas nachkocht. Gegen Ende der Kochzeit etwas Kochwasser (1 &#8211; 2 Espressot\u00e4sschen) auffangen oder einfach absch\u00f6pfen.<\/p>\n<p>W\u00e4hrenddessen die Eier mit den beiden K\u00e4sesorten verquirlen. Leicht salzen, schwarzen Pfeffer nach Geschmack mahlen und zuf\u00fcgen.<\/p>\n<p>Den <a href=\"https:\/\/www.salumisorrentino.com\/shop\/altri-prodotti\/guanciale\">Guanciale Sorrentino<\/a> erneut erhitzen. Aufgefangenes Kochwasser hinzuf\u00fcgen und aufkochen lassen. Die Pasta zuf\u00fcgen, verr\u00fchren. Eier-K\u00e4se-Mischung zuf\u00fcgen. Leicht stocken lassen und gut r\u00fchren, damit die Mischung die Pasta z\u00e4rtlich umh\u00fcllt.<\/p>\n<p>Dazu passt am besten ein guter Frascati Superiore. So m\u00f6gen&#8217;s die R\u00f6mer im Original.Zutaten f\u00fcr 2 Portonien:<br \/>\n&#8211; 240 g Pasta, lang und d\u00fcnn<br \/>\n&#8211; 150 g <a href=\"https:\/\/www.salumisorrentino.com\/shop\/altri-prodotti\/guanciale\">Guanciale Sorrentino<\/a><br \/>\n&#8211; 2 Ei(er)<br \/>\n&#8211; 40 g Parmesan oder Grana padano frisch gerieben<br \/>\n&#8211; 40 g Pecorino romano, frisch gerieben<br \/>\n&#8211; Oliven\u00f6l<br \/>\n&#8211; Salz und Pfeffer, schwarzer aus der M\u00fchle<\/p>\n<p><small class=\"ds-recipe-meta rds-recipe-meta\"><span class=\"rds-recipe-meta__badge\">Arbeitszeit ca. 15 Minuten | <\/span><span class=\"rds-recipe-meta__badge\">Koch-\/Backzeit ca. 10 Minuten <\/span><span class=\"rds-recipe-meta__badge\"><i class=\"material-icons\">|<\/i> Gesamtzeit ca. 25 Minuten <\/span><\/small><\/p>\n<p>Den <a href=\"https:\/\/www.salumisorrentino.com\/shop\/altri-prodotti\/guanciale\">Guanciale Sorrentino<\/a> nicht zu fein w\u00fcrfeln. In Oliven\u00f6l glasig anschwitzen. Beiseitestellen. Die Pasta in reichlich Salzwasser al dente kochen &#8211; auf keinen Fall weich, da die Pasta sp\u00e4ter noch etwas nachkocht. Gegen Ende der Kochzeit etwas Kochwasser (1 &#8211; 2 Espressot\u00e4sschen) auffangen oder einfach absch\u00f6pfen.<\/p>\n<p>W\u00e4hrenddessen die Eier mit den beiden K\u00e4sesorten verquirlen. Leicht salzen, schwarzen Pfeffer nach Geschmack mahlen und zuf\u00fcgen.<\/p>\n<p>Den <a href=\"https:\/\/www.salumisorrentino.com\/shop\/altri-prodotti\/guanciale\">Guanciale Sorrentino<\/a> erneut erhitzen. Aufgefangenes Kochwasser hinzuf\u00fcgen und aufkochen lassen. Die Pasta zuf\u00fcgen, verr\u00fchren. Eier-K\u00e4se-Mischung zuf\u00fcgen. Leicht stocken lassen und gut r\u00fchren, damit die Mischung die Pasta z\u00e4rtlich umh\u00fcllt.<\/p>\n<p>Dazu passt am besten ein guter Frascati Superiore. So m\u00f6gen&#8217;s die R\u00f6mer im Original.","protected":false},"excerpt":{"rendered":"<p>Leider ist der Eintrag nur auf Italiano verf\u00fcgbar.<\/p>\n","protected":false},"author":9192193,"featured_media":4866,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[331],"tags":[29,326,332,333,455,456],"class_list":["post-4857","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","tag-salumificio-sorrentino","tag-guanciale","tag-ricetta","tag-carbonara","tag-original-carbonara-mit-sorrentino-guanciale","tag-original-carbonara","prodpage-style3"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>ORIGINAL CARBONARA MIT SORRENTINO GUANCIALE - SalumiSorrentino.com<\/title>\n<meta name=\"description\" content=\"(Italiano) Sapete com\u2019\u00e8 nata la famosa \u201ccarbonara\u201d? 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