{"id":6428,"date":"2017-01-29T11:35:21","date_gmt":"2017-01-29T09:35:21","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=6428"},"modified":"2020-04-17T08:06:20","modified_gmt":"2020-04-17T06:06:20","slug":"spagety-carbonara","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=6428","title":{"rendered":"\u0160pagety Carbonara"},"content":{"rendered":"

\"carbonara\"<\/a><\/p>\n

Nu\u017e nepopieram…toto jedlo V\u00e1m zdvihne cholesterol, niekam, kam ani nedovid\u00edte. Ja ho robievam ve\u013emi m\u00e1lo, pr\u00e1ve pre jeho kalorickos\u0165 a nezdravos\u0165 a bla bla bla….Ale viete \u010do, u\u017e mesiac s\u00fa mrazy..a v tak\u00fdch mrazoch sa \u017eiada nie\u010do, \u010do V\u00e1s ukol\u00ed\u0161e, u\u010di\u010d\u00edka …naviac….Dobr\u00fd Man\u017eel sa znovu hrabal vo svojich kuch\u00e1rskych videjk\u00e1ch a tam ich uvidel….a dovtedy mi nen\u00e1padne pods\u00faval toto jedlo, a\u017e som ho po rokoch znovu uvarila. A v\u00f4bec toho ne\u013eutujem, u\u017e som zabudla na ich \u00fa\u017easn\u00fa chu\u0165,\u00a0 na\u00a0 kr\u00e9mov\u00fa konzistenciu a v\u00f4\u0148u. A zistila som, \u017ee pred t\u00fdmi rokmi, ke\u010f som toto jedlo varila, tak som varila nejak\u00fa paverziu….ja som do tej om\u00e1\u010dky d\u00e1vala smotanu!!!!!!!!!! Neuverite\u013en\u00e9….a to som si bola ist\u00e1, \u017ee recept som dostala kdesi v talianskej re\u0161taur\u00e1cii tu v Mn\u00edchove. V\u010dera som cel\u00fd ve\u010der prem\u00fd\u0161\u013eala, kde som k takej verzii pri\u0161la a na\u0161la som to….no na Topreceptoch.<\/a>..tam ma to nau\u010dili :D. Darmo…pred 9 rokmi sa varilo skr\u00e1tka v\u0161elijako.\u00a0 Vtedy bola v plnej sile gener\u00e1cia, ktor\u00e1 varila pod\u013ea jazyka…kuch\u00e1rka sa vr\u00e1tila z Bibione a sna\u017eila sa zlo\u017ei\u0165 recept na jedlo, ktor\u00e9 jej tam ve\u013emi chutilo. Receptov\u00e9 datab\u00e1zy boli ve\u013emi mal\u00e9, internetov\u00e9 preklada\u010de neexistovali..ak sme si aj zadali do g\u00fagla Carbonara…vy\u0161li n\u00e1m dva recepty v talian\u010dine. A tak som varila om\u00e1\u010dku so smotanou…..:D Mo\u017eno to v niektorom k\u00fate Talianska aj tak robia, ale v R\u00edme, kde je toto jedlo najob\u013e\u00fabenej\u0161ie, rozhodne bez smotany.<\/p>\n

No dos\u0165 bolo re\u010d\u00ed….aj ke\u010f to nebola , \u010do sa t\u00fdka \u0161pagiet Carbanara,\u00a0 moja premi\u00e9ra, bolo to pre n\u00e1s vlastn\u00e9 \u00faplne in\u00e9 jedlo a m\u00f4\u017eem poveda\u0165, \u017ee DM bol v \u017eal\u00fadkovej nirv\u00e1ne. Nesmierne si pochutil a ja tie\u017e..naviac je to jedlo, ktor\u00e9 m\u00e1te na stole do 20 min\u00fat, od momentu, ako sa postav\u00edte k spor\u00e1ku.
\nE\u0161te je st\u00e1le zima….rozhodne doporu\u010dujem vysk\u00fa\u0161a\u0165.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong> 20 min<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong> 2 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

250 g \u0161pagiet
\n1 vajce + 1 \u017e\u013atok
\n3 ly\u017eice syr parmez\u00e1novit\u00e9ho typu alebo Pecorino…ja som dala Grana Padano (vi\u010f text postupu)
\n150 g prerastan\u00e1 slanina
\n2 PL olivov\u00fd olej
\nso\u013e, ve\u013ea \u010derstvo drven\u00e9ho korenia<\/p>\n

Postup<\/h2>\n

Ako slanina je vraj najlep\u0161ia prerastan\u00e1 podhrdlina. Absol\u00fatne netu\u0161\u00edm, kde by som asi mala \u00eds\u0165 k\u00fapi\u0165 v Mn\u00edchove podhrdlinu, aj ke\u010f som si ist\u00e1, \u017ee v nejakom internetovom m\u00e4siarstve by som ju na\u0161la. Ja nie som v R\u00edme, tak som sa rozhodla, \u017ee pou\u017eijem tu klasick\u00fa fajn\u00fa prerasten\u00fa mn\u00edchovsk\u00fa slaninu. Na Slovensku…..no vyberte si…anglick\u00e1, oravsk\u00e1 a ur\u010dite aj in\u00e9 typy…Slaninu nakr\u00e1jame na v\u00e4\u010d\u0161ie k\u00fasky, \u017eiadne drobn\u00e9 kocky.
\n\"carbo<\/a>
\n\/Vezmeme si dostato\u010dne ve\u013ek\u00fa a hlbok\u00fa panvicu…pr\u00edde do nej\u00a0 250 g uvaren\u00fdch \u0161pagiet, ktor\u00e9 mus\u00edme pretriasa\u0165 a mie\u0161a\u0165…nezabudnite na to. Ak tak\u00fa nem\u00e1te, tak si vezmite rad\u0161ej \u0161irok\u00fd kastr\u00f3l.<\/p>\n

\/V panvici rozohrejeme olivov\u00fd olej a vypra\u017e\u00edme slaninu do chrumkava. Panvicu odlo\u017e\u00edme bokom.<\/p>\n

\u0160pagety …ako uv\u00e1dza taliansky kuch\u00e1r z m\u00f4jho videa <\/a>by mali by\u0165 hrub\u0161ieho typu…ja som tak\u00e9 nemala, mala som len klasick\u00e9 p\u00e4\u0165ky.\u00a0 Uvar\u00edme ich pod\u013ea n\u00e1vodu na obale a nezanedbajte mno\u017estvo soli a vody. Na liter vody dajte 1 \u010dl\u00a0 s kop\u010dekom.\u00a0 Po uvaren\u00ed ich nepreplachujeme ani hor\u00facou, ani studenou vodou…rovno zo sitka ich d\u00e1me na panvicu k v\u00fdpeku a slanine a\u00a0 zmie\u0161ame pretriasanim.
\nTak….m\u00e1me v\u00fdpek so slaninou hotov\u00fd, \u0161pagety sa varia…ideme si pripravi\u0165 om\u00e1\u010dku.<\/p>\n

\/Vajce a \u017e\u013atok pre\u0161\u013eah\u00e1me a prid\u00e1me bohat\u00e9 mno\u017estvo \u010derstvo drven\u00e9ho korenia.<\/p>\n

Vr\u00e1tili sme sa po troch mesiacoch zo Slovenska a e\u0161te som nezistila \u010d\u00edm mi treba doplni\u0165 potravinov\u00fa skri\u0148u…mala som len nov\u00e9 korenie a to je nevhodn\u00e9, pou\u017eila som vlo\u010dky p\u00e1livej papri\u010dky, dodalo to tomu jedlu \u0161mrnc, ale korenie je korenie….To sa tam vyslovene p\u00fdta. Ke\u010f\u017ee pek\u00e1vam laskonky,\u00a0 nem\u00e1m probl\u00e9m s bielkami a tak som dala len dve \u017e\u013atka,\u00a0 ale kto snehov\u00e9 pe\u010divo nerob\u00ed , tak nech si nerob\u00ed n\u00e1silie a d\u00e1 dve cel\u00e9 vajcia…\u010do u\u017e
\n.
\n\/ Prid\u00e1me\u00a0 ku korenen\u00fdm vajciam, dve ly\u017eice parmez\u00e1nu.<\/p>\n

Rad\u0161ej ako parmez\u00e1n pou\u017e\u00edvam granu padano….je menej aromatick\u00fd a vyr\u00e1ba sa z odtu\u010dnen\u00e9ho mlieka. Komu \u0161pecifick\u00e1 v\u00f4\u0148a parmez\u00e1nu nevad\u00ed, tak smelo do neho. Miesto parmez\u00e1nu, m\u00f4\u017eeme pou\u017ei\u0165 aj syr pecorino….ten sa vyr\u00e1ba z ov\u010dieho mlieka a keby som si ja osobne mala u\u017e vybra\u0165 medzi klasick\u00fdm parmez\u00e1nom a pecorinom, tak si vyberiem parmez\u00e1n…ten nemus\u00edm vo\u0148a\u0165, ale jes\u0165 ho m\u00f4\u017eem…\u010do sa ned\u00e1 poveda\u0165 o pecorine. Ale ako som uviedla…s\u00fa to moje chute.
\n\"carbo<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

\/Do kastr\u00f3la s vymie\u0161an\u00fdmi \u0161pagetami vlejem om\u00e1\u010dku a pretriasan\u00edm \u0161pagety d\u00f4kladne v nej obal\u00edme.
\nMusia by\u0165 n\u00e1dherne kr\u00e9mov\u00e9,\u00a0 z om\u00e1\u010dky n\u00e1m v \u017eiadnom pr\u00edpade nesmie vznikn\u00fa\u0165 pra\u017eenica.<\/p>\n

Je ve\u013emi d\u00f4le\u017eit\u00e9 robi\u0165 v\u0161etko plynule, bez \u017eiadneho prestoja v danom porad\u00ed a\u00a0 v\u00fdsledok je zaru\u010den\u00fd. Nemus\u00edte sa ni\u010doho b\u00e1\u0165.
\nNa tanieri nakoniec e\u0161te porciu posypte syrom a ihne\u010f konzumujeme.
\nAko som p\u00edsala ve\u013emi r\u00fdchle a b\u00e1je\u010dne jedlo…<\/p>\n","protected":false},"excerpt":{"rendered":"

Nu\u017e nepopieram…toto jedlo V\u00e1m zdvihne cholesterol, niekam, kam ani nedovid\u00edte. Ja ho robievam ve\u013emi m\u00e1lo, pr\u00e1ve pre jeho kalorickos\u0165 a nezdravos\u0165 a bla bla bla….Ale viete \u010do, u\u017e mesiac s\u00fa mrazy..a v tak\u00fdch mrazoch sa \u017eiada nie\u010do, \u010do V\u00e1s ukol\u00ed\u0161e, u\u010di\u010d\u00edka …naviac….Dobr\u00fd Man\u017eel sa znovu hrabal vo svojich kuch\u00e1rskych videjk\u00e1ch a tam ich uvidel….a dovtedy […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[34],"tags":[],"class_list":["post-6428","post","type-post","status-publish","format-standard","hentry","category-cestoviny"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-1FG","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/6428","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6428"}],"version-history":[{"count":6,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/6428\/revisions"}],"predecessor-version":[{"id":8606,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/6428\/revisions\/8606"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6428"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6428"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6428"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}