\t\t\t\tDenne dejlige simple pastaret kan laves p\u00e5 utallige m\u00e5der og det er en n\u00e6sten religi\u00f8s diskussion om der skal fl\u00f8de i eller ej.<\/p>\n
Jeg laver den som en hurtig ret, n\u00e5r lysten til god mad overskygger tiden til at lave den, eller n\u00e5r Vivi plager mig, da det er en af hendes favoritter.<\/p>\n
Til 3 personer bruger jeg Kog pastaen i f\u00f8lge typens anvisning. Mens pasaten koges laves resten af retten.<\/p>\n Steg bacontern p\u00e5 en pande i en smule olivenolie. Pisk \u00e6g sammen i en sk\u00e5l og kom parmesanosten i.<\/p>\n N\u00e5r pastaen er klar h\u00e6ldes vandet fra og pastaen kommes i panden sammen med baconternene. \u00c6ggeblandingen h\u00e6ldes i og der r\u00f8res rundt til \u00e6gget er kogt af varmen. Pas p\u00e5 det ikke f\u00e5r for meget, m\u00e5let er en cremet konsistens.<\/p>\n Serveres straks med frisk kv\u00e6rnet peber over toppen.<\/p>\n Er man ikke fanatisk n\u00e5r det kommer til klassisk carbonara kan man sgatens variere den en smule. Jeg kommer for eksempel nogle gange et hakket l\u00f8g i, som steger med sammen med baconen, eller lidt hvidl\u00f8g. En lille h\u00e5dfuld persille i retten til sidst er heller ikke ringe. \u00d8nskes en lidt mere cremet konsistens kan der ogs\u00e5 ‘snydes’ ved hj\u00e6lp af en \u00bd dl fl\u00f8de.\t\t<\/p>\n","protected":false},"excerpt":{"rendered":" \t\t\t\tDenne dejlige simple pastaret kan laves p\u00e5 utallige m\u00e5der og det er en n\u00e6sten religi\u00f8s diskussion om der skal fl\u00f8de i eller ej.\t\t<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[2],"tags":[52,167,239,257,346,428,430,443,536,580,647],"class_list":["post-325","post","type-post","status-publish","format-standard","hentry","category-aftensmad","tag-bacon","tag-flde","tag-hvidlg","tag-italiensk","tag-lg","tag-parmesan","tag-pasta","tag-persille","tag-spaghetti","tag-tagliatelle","tag-g"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p37AhV-5f","_links":{"self":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/325","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=325"}],"version-history":[{"count":0,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/325\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=325"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=325"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=325"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/em>300 gr Pasta (spaghetti eller tagliatelle)
\n150 gr bacon i tern
\n2 \u00e6g
\n75 gr Parmesanost, friskrevet
\nFrisk kv\u00e6rnet peber
\nLidt olivenolie<\/p>\n