“Macaroni alla guitar” is a type of egg pasta typical of Abruzzo cuisine.
They are spaghetti with a square section and their preparation takes place with a rectangular frame of beech wood, called "chitarra" and they owe their name to the fact that they resemble the strings of a guitar.
We present here a great classic of Italian cuisine (spaghetti carbonara) revisited by Chef Filiberto Strazzari with two very high quality ingredients.
For an experience of simply perfect combinations!
INGREDIENTS FOR 4 PEOPLE:
2 egg yolks
1.5 hg parmigiano reggiano
4 slices of culatello
FOR THE SPAGHETTI WITH GUITAR:
200 g of 00 flour
200 g of durum wheat flour
4 large eggs
1 pinch of salt
Mix the flours and arrange them in a fountain. Break the eggs inside the bowl, add a pinch of salt and work everything until you obtain a smooth and compact mixture. Wrap it in cling film and place it in the fridge to rest for at least 30 minutes. Once the resting time has passed, roll out the puff pastry not too thinly and cut it into 15×30 centimeter strips. Lay the strips on the guitar strings and press with the rolling pin so that the threads cut the dough.
Mix the eggs, egg yolks, grated parmesan, salt and pepper.
Cut the culatello into strips and fry it in butter until crispy, remove the crunchy culatello and keep it aside. Pour the melted butter slowly into the egg cream, stirring so as not to cook the egg.
Add a few slices of truffle. Boil the spaghetti. Towards the end of cooking, add half a ladle of cooking water to the egg cream, stirring constantly.
At the end of cooking, mix the spaghetti with the carbonara and serve by grating the pepper on the plate, adding the truffle and the culatello burns.
Enjoy your meal!