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E qui i romani mi malediranno a vita, ma magari mi perdoneranno al pensiero che, nonostante siano solo 11 anni che sono a Roma, oltre ad aver sposato una romana doc, sono diventato anche acceso tifoso giallorosso, e qui mi odieranno i laziali. Comunque vada qualcuno mi odierà e quindi vado avanti con questa ricetta che prende spunto dal più tipico dei piatti della tradizione romanesca dove vi sono diverse scuole di pensiero sulla sua origine, chi dice che sia nato grazie ai minatori che lavoravano intorno a Roma e chi dice che sia frutto della genialità romana grazie ai soldati americani che, con la liberazione del 1945, portarono il bacon e che, insieme alle uova al pecorino romano e al pepe, diede vita a questo meraviglioso piatto che, in parte, snaturerò unendo lo stracchino e facendogli fare la crosticina nel forno il tutto grazie all’ideatore principale, il mio collega più ricco e famoso, Bruno Barbieri. Comunque vada sarà un successo!
Informazioni sul piatto
esecuzione ricetta: facile
tempo di preparazione: 25 minuti
tempo di cottura: 15 minuti in forno oltre alla cottura della pasta
calorie per porzione: 680 kcal
porzioni: 4 porzioni
Ingredienti
320 gr spaghetti
180 gr guanciale di maiale
100 gr pecorino
2 uova
250 gr stracchino
sale
pepe
Procedimento
Tagliare il guanciale a cubetti piccoli e metterlo in una padella antiaderente lasciandolo sciogliere finché non viene bello croccante. Nel frattempo mettere lo stracchino in una bacinella insieme alle uova, a 70 gr di pecorino e una manciata abbondante di pepe. Frullare tutto con il mixer a immersione fino ad ottenere una crema liscia. Lessare gli spaghetti in abbondante acqua bollente leggermente salata e poi scolarla al dente. Aggiungere gli spaghetti alla crema di uova e stracchino Granarolo e mescolare bene. Completare con il guanciale croccante. Trasferire la pasta in una pirofila imburrata e spolverizzare con il pecorino rimasto. Infornare a 180 gradi e fare cuocere finché la superficie non sarà gratinata. Sfornare e servire caldissima.
