{"id":101389,"date":"2022-11-02T20:45:56","date_gmt":"2022-11-02T15:15:56","guid":{"rendered":"https:\/\/www.imageantra.com\/the-majorcan-macaroni-recipe-or-how-to-make-an-original-spanish-carbonara\/"},"modified":"2022-11-02T20:45:56","modified_gmt":"2022-11-02T15:15:56","slug":"the-majorcan-macaroni-recipe-or-how-to-make-an-original-spanish-carbonara","status":"publish","type":"post","link":"https:\/\/www.imageantra.com\/the-majorcan-macaroni-recipe-or-how-to-make-an-original-spanish-carbonara\/","title":{"rendered":"The Majorcan macaroni recipe or how to make an original Spanish carbonara"},"content":{"rendered":"
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We cannot deny that Italian cuisine freaks us out. We love pasta recipes, the most classic Italian desserts and even less obvious dishes like this roasted pepper risotto.<\/p>\n

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But we also like to Spanishize the recipes and turn something very Italian into a recipe that is very much ours, as in the case of the mallorcan style macaroni<\/strong>. What we will do is a carbonara, that Italian dish that we like so much, giving it a very Spanish touch with the help of an ingredient that is more versatile than it may seem: sobrassada.<\/p>\n

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the first thing will be chop the onion<\/strong> in brunoise<\/em> and fry it in a large frying pan. It is important to use a wide frying pan because it is the only one that we are going to use in the whole process.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n

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\"Tefal<\/p><\/div>\n

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Tefal Ingenio Unlimited On – Set of 2 Pans + Removable Handle: 22 and 26 cm pans, interchangeable handle, non-stick pans, titanium coating, Thermo-signal, Color Black<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n

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Peel the sobrasada (if you use a good sobrada, the dish will go up a notch) and chop it small so that it dissolves more easily in the fire, and add it when the onion is soft. <\/p>\n

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We cook the pasta, which we recommend is a grated macaroni like penne rigate for extra flavor<\/strong> (the sauce stays in the grated holes) and when it is al dente, drain it, keeping a saucepan of the cooking water. Add the onion and the sobrassada, which will have already dissolved along with the reserved water, and stir until everything is well integrated and the flavor has taken hold. <\/p>\n

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Now we are going to beat the eggs, which we will have out of the fridge and at room temperature, together with the cheese (don’t mind adding Parmesan) and add it to the pan with very low heat so that the eggs do not curdle, but rather butter. You can do it even with the fire already out because let’s create a creamy texture<\/strong>not an omelette, so stir well to prevent them from curdling. <\/p>\n

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