{"id":2356,"date":"2020-03-26T12:08:24","date_gmt":"2020-03-26T11:08:24","guid":{"rendered":"https:\/\/ggoliveoilcompany.com\/?p=2356"},"modified":"2020-05-06T13:35:50","modified_gmt":"2020-05-06T11:35:50","slug":"spaghetti-carbonara-evoo-spinach-pistachios","status":"publish","type":"post","link":"https:\/\/ggoliveoilcompany.com\/en\/spaghetti-carbonara-evoo-spinach-pistachios\/","title":{"rendered":"Spaghetti carbonara with green evoo, spinach and pistachios"},"content":{"rendered":"\n<p><span style=\"font-weight: 400;\"><strong>Ingredients (for 4 people)<\/strong><\/span><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>500 gr spaghetti gragnano (d.o.p)<\/li><li>15 grams raw pistachio<\/li><li>30 grams fresh baby spinach<\/li><li>125 grams guanciale (cured pork jowl)<\/li><li>220 grams grana Padano (D.O.P.)<\/li><li>35 grams green evoo Oh! (D.O.P.)<\/li><li>7  egg yolks<\/li><li>Freshly ground pepper, coarsely ground<\/li><li>Generous salt for the cooking water<\/li><\/ul>\n\n\n\n<p><span style=\"font-weight: 400;\"><strong>Alternatives:<\/strong><\/span><\/p>\n\n\n\n<p><span style=\"font-weight: 400;\">* The cured pork jowl can be replaced by Iberian bacon, salted bacon or Iberian loin * The cheese can be cured or Parmesan, pecorino or grana Padano; the important thing is the earthy texture after grating it<\/span><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><strong><a href=\"https:\/\/es.wikipedia.org\/wiki\/Guanciale\">Guanciale<\/a><\/strong>\n\n<span style=\"font-weight: 400;\">&nbsp;is a cured pork product similar to pancetta (that is, unsmoked bacon), but made from the pig&#8217;s jowls or cheeks rather than the pork belly. It&#8217;s an essential ingredient in classic pasta carbonara.<\/span><span style=\"font-weight: 400;\">&nbsp;<\/span><\/li><li><strong><a href=\"https:\/\/www.google.com\/search?q=ZABAIONE&amp;tbm=isch&amp;hl=es&amp;hl=es&amp;tbs=sur%3Afc&amp;ved=0CAMQpwVqFwoTCPjJwLKktegCFQAAAAAdAAAAABAC&amp;biw=2114&amp;bih=987#imgrc=5CrjKi3MWh5x0M\">Zabaione<\/a><\/strong>\n\n<span style=\"font-weight: 400;\">is an <\/span><a href=\"https:\/\/en.wikipedia.org\/wiki\/Italian_cuisine\"><span style=\"font-weight: 400;\">Italian<\/span><\/a> <a href=\"https:\/\/en.wikipedia.org\/wiki\/Dessert\"><span style=\"font-weight: 400;\">dessert<\/span><\/a><span style=\"font-weight: 400;\">, or sometimes a beverage, made with <\/span><a href=\"https:\/\/en.wikipedia.org\/wiki\/Egg_yolk\"><span style=\"font-weight: 400;\">egg yolks<\/span><\/a><span style=\"font-weight: 400;\">, <\/span><a href=\"https:\/\/en.wikipedia.org\/wiki\/Sugar\"><span style=\"font-weight: 400;\">sugar<\/span><\/a><span style=\"font-weight: 400;\">, and a sweet <\/span><a href=\"https:\/\/en.wikipedia.org\/wiki\/Wine\"><span style=\"font-weight: 400;\">wine<\/span><\/a><span style=\"font-weight: 400;\"> (see picture to have an idea)&nbsp;<\/span><\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image\"><img fetchpriority=\"high\" decoding=\"async\" width=\"500\" height=\"375\" src=\"https:\/\/ggoliveoilcompany.com\/wp-content\/uploads\/2020\/03\/Zabaione.jpg\" alt=\"Zabaione\" class=\"wp-image-2466\" srcset=\"https:\/\/ggoliveoilcompany.com\/wp-content\/uploads\/2020\/03\/Zabaione.jpg 500w, https:\/\/ggoliveoilcompany.com\/wp-content\/uploads\/2020\/03\/Zabaione-300x225.jpg 300w, https:\/\/ggoliveoilcompany.com\/wp-content\/uploads\/2020\/03\/Zabaione-200x150.jpg 200w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/figure>\n\n\n\n<p><span style=\"font-weight: 400;\"><strong>Elaboration<\/strong><\/span><\/p>\n\n\n\n<p>We start by heating water by being generous in salt. While the water is on the fire, we cut wide and long half-pinkie guanciale tacos.<\/p>\n\n\n\n<p>We toast these tacos until they are crispy \u201ctorrezno\u201d type in a non-stick frying pan. We reserve.<\/p>\n\n\n\n<p><span style=\"font-weight: 400;\">We finely grate the 220 grams of grana padano and mix them with the egg yolks and the green evoo, obtaining a paste similar to a <\/span><b>zabaione<\/b><span style=\"font-weight: 400;\">. This olive oil achieves a very uniform and linked paste, as well as giving a touch of freshness and greenery. We reserve this pasta.<\/span><\/p>\n\n\n\n<p><span style=\"font-weight: 400;\">We roast the pistachios without adding oil in a small saucepan, being careful not to burn them. Freshly roasted pistachios are much more powerful in flavor with no added salt; They offer a more intense and creamy flavor.<\/span><\/p>\n\n\n\n<p>Once the water boils we take the gragnano type pasta and boil it for 2 minutes less than the manufacturer indicates. In this case, the cooking has been 8 minutes, which in this type of pasta is the most common for its size and hardness, about ten minutes of cooking. Drain and reserve 500 ml of the pasta cooking water.<\/p>\n\n\n\n<p><span style=\"font-weight: 400;\">In a frying pan over high heat we take the individual portion of pasta, approx 120 grams, add the cooking water (125 ml) and begin to move happily in the pan. We lower the fire in half. Then, we add the pasta based on cheese, egg yolk and evoo (three heaping tablespoons of the mixture, per serving) and we do not stop moving at any time (approximately we will be about 2-3 minutes on this medium heat).<\/span><\/p>\n\n\n\n<p><span style=\"font-weight: 400;\">We finish plating adding the gurezle type \u201ctorrezno\u201d, the sprouts of spinach, the pepper and pistachios and a splash of evoo. Spinach and pistachios add a touch of color, flavor, freshness and texture that blends well with this hearty dish.<\/span><\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" width=\"600\" height=\"600\" src=\"https:\/\/ggoliveoilcompany.com\/wp-content\/uploads\/2020\/03\/Spaguetti-Carbonara-Green-Gold-reducida.jpg\" alt=\"Spaguetti-Carbonara-Green-Gold\" class=\"wp-image-2458\" srcset=\"https:\/\/ggoliveoilcompany.com\/wp-content\/uploads\/2020\/03\/Spaguetti-Carbonara-Green-Gold-reducida.jpg 600w, https:\/\/ggoliveoilcompany.com\/wp-content\/uploads\/2020\/03\/Spaguetti-Carbonara-Green-Gold-reducida-150x150.jpg 150w, https:\/\/ggoliveoilcompany.com\/wp-content\/uploads\/2020\/03\/Spaguetti-Carbonara-Green-Gold-reducida-300x300.jpg 300w, https:\/\/ggoliveoilcompany.com\/wp-content\/uploads\/2020\/03\/Spaguetti-Carbonara-Green-Gold-reducida-200x200.jpg 200w, https:\/\/ggoliveoilcompany.com\/wp-content\/uploads\/2020\/03\/Spaguetti-Carbonara-Green-Gold-reducida-520x520.jpg 520w, https:\/\/ggoliveoilcompany.com\/wp-content\/uploads\/2020\/03\/Spaguetti-Carbonara-Green-Gold-reducida-100x100.jpg 100w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p><span style=\"font-weight: 400;\">Although we don\u2019t need a&nbsp; reason to enjoy <strong>Spaghetti<\/strong>, we wanted to pay tribute to spinach on its <strong>International Day (March 26) and cheese on March 27<\/strong>.<\/span><\/p>\n\n\n\n<p><span style=\"font-weight: 400;\">This recipe, like the <strong><a href=\"https:\/\/ggoliveoilcompany.com\/en\/recipe-salad-lentils-evoo\/\">delicious lentil salad <\/a><\/strong>that we published on the International Day of Pulses, has been prepared by <strong><a href=\"https:\/\/www.nihonbashiatelier.com\/\">Nihonbashi Atelier <\/a><\/strong>with <a href=\"https:\/\/ggoliveoilcompany.com\/en\/product\/oh-extra-virgin-olive-oil-limited-edition-early-harvest-organic-ggooc\/\"><strong>our extra virgin olive oil Oh! Early Harvest.Organic.<\/strong><\/a><\/span><\/p>\n\n\n\n<p>We invite you to <strong>stay tuned to the blog<\/strong>, the month of April is very promising in culinary matters! We say no more \ud83d\ude42 <\/p>\n\n\n\n<p>If you dare to make this recipe at home, we would be happy to see it! You can use the <strong>hashtag #RecipeOh<\/strong> and tag us Green Gold and Nihonbashi \ud83d\ude42<\/p>\n\n\n\n<p>Enjoy it \ud83d\ude42<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients (for 4 people) 500 gr spaghetti gragnano (d.o.p) 15 grams raw pistachio 30 grams fresh baby spinach 125 grams guanciale (cured pork jowl) 220 grams grana Padano (D.O.P.) 35 grams green evoo Oh! (D.O.P.) 7 egg yolks Freshly ground pepper, coarsely ground Generous salt for the cooking water Alternatives: * The cured pork jowl&hellip;<\/p>\n","protected":false},"author":3,"featured_media":2339,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[83],"tags":[],"class_list":["post-2356","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-blog"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Spaghetti carbonara with green evoo, spinach and pistachios<\/title>\n<meta name=\"description\" content=\"Delicious recipe for Spaghetti carbonara with extra virgin olive oil Oh! and tribute to cheese and spinach on your international day. 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