Transilvania Spaghetti is a reinterpretation of the famous Spaghetti Carbonara recipe. If you are a lover of belly soup - the Transilvania Spaghetti recipe is worth trying.
And also for those who love belly soup, we have another tip: a little garlic 🙂
... watch the video recipe for more details.
Curiosities about Pasta Carbonara
Benefits of (responsible) pasta consumption
Curiosities about Pasta Carbonara
- about "spaghetti alla carbonara" or "pasta carbonara" (the Italian name of the dish) it is said that: if you have been to Rome and have not tasted it, you can say that you have not really been there ;
- some hypotheses claim that the name "carbonaro" comes from the workers who turned wood into coal in the Apennines (19th century) - they ate a meal based on cheese, eggs, bacon and fat;
- the original recipe does not contain cream;
- the ingredients that were the basis of the authentic recipe: pork jaw, pecorino cheese, 1 egg yolk for each person, 1 whole egg - for each 3 yolks used, salt, pepper, long pasta.
The benefits of (responsible) pasta consumption
- pasta has few calories; not the fattening pasta but the sauce with which we combine it;
- like rice, pasta is rich in carbohydrates - more than 50% of our diet should consist of complex carbohydrates;
- pasta contains phytosterols, very effective anti-cholesterol vegetable molecules;
- pasta is rich in group B vitamins, has a high content of iron, phosphorus and vitamin E, which acts as a natural antioxidant;
- pasta contains tryptophan - an amino acid that encourages the production of serotonin (the hormone of happiness);
- pasta reduces appetite - to get rid of excess weight, it is recommended to eat wholemeal pasta.
Spaghetti Transylvania recipe
 For this recipe we need:
200 g belly strips
300 ml beef soup or chicken
200 ml cooking cream
100 g Parmesan | laugh
80 g of spaghetti
60 g of bacon
1 egg
salt pepper
For decoration: chopped parsley, grated parmesan.
First, put the pasta to boil in boiling salted water.
While the pasta is boiling - put diced bacon in a pan, after a few minutes add the belly strips, wait for them to penetrate well, and then add the beef (or chicken) soup. We leave everything on low heat until the amount of soup is reduced.
In the meantime, prepare the sauce (as with pasta carbonara) from an egg, cooking cream and parmesan cheese, season with salt and pepper.
We add the sauce to the pan over the belly strips, if we want the sauce to be a little more consistent, we can add a little more Parmesan cheese and leave it for a few more minutes.
When the spaghetti is ready, put it over the prepared sauce, homogenize - then serve - not before sprinkling Parmesan and chopped parsley.
Good appetite!
For other details, see the video recipe :