[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.profile.sk\/do-spagiet-carbonara-nepatri-smotana\/#Article","mainEntityOfPage":"https:\/\/www.profile.sk\/do-spagiet-carbonara-nepatri-smotana\/","headline":"Do \u0161pagiet Carbonara nepatr\u00ed smotana !","name":"Do \u0161pagiet Carbonara nepatr\u00ed smotana !","description":"\u0160pagety Carbonara patria k\u00a0ve\u013emi jednoduch\u00fdm, chutn\u00fdm a\u00a0z\u00e1rove\u0148 v\u00fddatn\u00fdm pokrmom. Jedn\u00e1 sa s\u00edce o\u00a0talianske jedlo, ktor\u00e9 v\u0161ak nevzniklo ako n\u00f3bl pokrm pre vy\u0161\u0161ie vrstvy. Tieto \u0161pagety boli jedlom ban\u00edkov, ktor\u00ed sa potrebovali po \u0161ichte v\u00a0doloch\u00a0 poriadne najes\u0165 a\u00a0dobi\u0165 energiu. Pr\u00e1ve preto do nich nepatria \u017eiadne su\u0161en\u00e9 paradajky, olivy a\u00a0u\u017e vonkoncom nie … ","datePublished":"2025-03-02","dateModified":"2025-03-02","author":{"@type":"Person","@id":"https:\/\/www.profile.sk\/author\/#Person","name":"","url":"https:\/\/www.profile.sk\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/d81a95b988e562d8ac0fc1eb5578e43f924bf78e85c5259f0dcab44a306610fa?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/d81a95b988e562d8ac0fc1eb5578e43f924bf78e85c5259f0dcab44a306610fa?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"profile.sk","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.profile.sk\/wp-content\/uploads\/img_a298995_w16601_t1553948188.jpg","url":"https:\/\/www.profile.sk\/wp-content\/uploads\/img_a298995_w16601_t1553948188.jpg","height":0,"width":0},"url":"https:\/\/www.profile.sk\/do-spagiet-carbonara-nepatri-smotana\/","wordCount":391,"articleBody":"\u0160pagety Carbonara patria k\u00a0ve\u013emi jednoduch\u00fdm, chutn\u00fdm a\u00a0z\u00e1rove\u0148 v\u00fddatn\u00fdm pokrmom. Jedn\u00e1 sa s\u00edce o\u00a0talianske jedlo, ktor\u00e9 v\u0161ak nevzniklo ako n\u00f3bl pokrm pre vy\u0161\u0161ie vrstvy. Tieto \u0161pagety boli jedlom ban\u00edkov, ktor\u00ed sa potrebovali po \u0161ichte v\u00a0doloch\u00a0 poriadne najes\u0165 a\u00a0dobi\u0165 energiu. Pr\u00e1ve preto do nich nepatria \u017eiadne su\u0161en\u00e9 paradajky, olivy a\u00a0u\u017e vonkoncom nie smotana! Na Slovensku sa toti\u017e tieto \u0161pagety pripravuj\u00fa pr\u00e1ve t\u00fdmto sp\u00f4sobom. Po pre\u010d\u00edtan\u00ed nasleduj\u00faceho postupu ich pr\u00edpravy, u\u017e t\u00fato chybu nikdy neurob\u00edte.\u00a0Pripravte si kvalitn\u00e9 ingrediencie \u00a0Z\u00e1kladom tohto receptu s\u00fa kvalitn\u00e9 cestoviny. Ak budete nakupova\u0165 \u0161pagety, n\u00e1jdite tie, ktor\u00e9 s\u00fa vyroben\u00e9 zo semol\u00edny, teda \u0161peci\u00e1lneho typu m\u00faky. Okrem nich budete potrebova\u0165 kvalitn\u00fa slaninu. Do origin\u00e1lneho receptu patr\u00ed takzvan\u00e1 guanciale. Ide o\u00a0slaninu, ktor\u00e1 je vyroben\u00e1 z\u00a0l\u00edca prasa\u0165a. T\u00fa v\u0161ak u\u00a0n\u00e1s len tak \u013eahko nezo\u017eeniete. Ako n\u00e1hrada v\u00e1m posl\u00fa\u017ei ak\u00e1ko\u013evek slanina, ktor\u00e9 obsahuje viac tuku, ako m\u00e4sa. Poslednou \u0161peci\u00e1lnou surovinou je Pecorino romano. Tento syr je ve\u013emi podobn\u00fd klasick\u00e9mu parmez\u00e1nu. Je v\u0161ak vyroben\u00fd z\u00a0ov\u010dieho mlieka.\u00a0 Pripravte si e\u0161te kvalitn\u00fd olivov\u00fd olej, \u010dierne korenie, so\u013e a\u00a0vaj\u00ed\u010dka.\u00a0Hlavne v\u0161etko spr\u00e1vne na\u010dasova\u0165 \u00a0Najprv si dajte uvari\u0165 \u0161pagety. Medzit\u00fdm si nastr\u00fahajte syr a\u00a0zmie\u0161ajte ho s\u00a0vaj\u00ed\u010dkami. T\u00fato zmes jemne oso\u013ete a\u00a0poriadne okore\u0148te. So so\u013eou to naozaj nepreh\u00e1\u0148ajte, preto\u017ee slanina, aj syr s\u00fa dostato\u010dne slan\u00e9 aj sam\u00e9 o\u00a0sebe. Teraz si m\u00f4\u017eete rozp\u00e1li\u0165 panvicu, na ktor\u00fa pr\u00edde slanina nakr\u00e1jan\u00e1 na kocky. T\u00e1 mus\u00ed by\u0165 dokonale upra\u017een\u00e1. V\u00a0tomto momente k\u00a0nej prid\u00e1te \u0161pagety, a to priamo z\u00a0hrnca, spolu s\u00a0trochou vody, v\u00a0ktorej sa varili. Vypnite spor\u00e1k a\u00a0do \u0161pagiet nalejte vaj\u00ed\u010dka so syrom. D\u00e1vajte si pozor, aby v\u00e1m z\u00a0nich nevznikla pra\u017eenica. V\u0161etko p\u00e1r kr\u00e1t premie\u0161ajte a\u00a0m\u00f4\u017eete jes\u0165. Voda zo \u0161pagiet a\u00a0vaj\u00ed\u010dka so syrom, v\u00e1m vytvoria n\u00e1dherne kr\u00e9mov\u00fa konzistenciu, tak\u017ee smotanu naozaj nepotrebujete! D\u00f4le\u017eit\u00e9 je hlavne to, aby ste si v\u0161etko spr\u00e1vne na\u010dasovali.                                                                                                                                                                                                                                                                                                                                                                                        3.7\/5 - (12 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Do \u0161pagiet Carbonara nepatr\u00ed smotana !","item":"https:\/\/www.profile.sk\/do-spagiet-carbonara-nepatri-smotana\/#breadcrumbitem"}]}]