{"id":11723,"date":"2020-10-22T13:53:22","date_gmt":"2020-10-22T11:53:22","guid":{"rendered":"https:\/\/www.labioteca.cat\/?p=11723"},"modified":"2025-10-24T11:54:48","modified_gmt":"2025-10-24T09:54:48","slug":"pasta-a-la-carbonara","status":"publish","type":"post","link":"https:\/\/labioteca.arekidigital.es\/es\/pasta-a-la-carbonara\/","title":{"rendered":"Pasta a la carbonara"},"content":{"rendered":"<h3 class=\"wp-block-heading\"><figure><a href=\"https:\/\/www.labioteca.cat\/wp-content\/uploads\/2020\/10\/labioteca.cat7_.png\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-full wp-image-11726\" src=\"https:\/\/www.labioteca.cat\/wp-content\/uploads\/2020\/10\/labioteca.cat7_.png\" alt=\"Pasta carbonara La Bioteca\" width=\"760\" height=\"640\" srcset=\"https:\/\/labioteca.arekidigital.es\/wp-content\/uploads\/2020\/10\/labioteca.cat7_.png 760w, https:\/\/labioteca.arekidigital.es\/wp-content\/uploads\/2020\/10\/labioteca.cat7_-300x253.png 300w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/a><\/figure><\/h3>\n\n\n\n<h3 class=\"wp-block-heading\">La de veritat, la que est\u00e0 feta amb ou i parmes\u00e0 ratllat i que queda deliciosament bona! Aix\u00f2 s\u00ed, aquest plat s\u2019ha de menjar al moment perqu\u00e8 no aguanta gens b\u00e9 el reescalfament. Untuosa, gustosa i, a partir de la base d\u2019ou i formatge, es poden els ingredients que vulgis. S\u00ed, la tradicional seria amb la cansalada italiana, el <em>guanciale<\/em>, per\u00f2 aqu\u00ed la presentem amb carbass\u00f3 i xampiny\u00f3. Tuneja-la al teu gust!<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients (3-4 persones)<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">400 gr pasta llarga<br>\n1 carbass\u00f3<br>\n1 safata xampiny\u00f3 portobello<br>\n2 ous i un rovell<br>\n125 gr de parmes\u00e0 ratllat<br>\nSal i pebre<br>\nOli d\u2019oliva<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Preparaci\u00f3<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Tallar a rodanxes fines el carbass\u00f3 (ideal una mandolina per fer aix\u00f2) i saltejar-lo en una paella uns minuts fins que comenci a fer-se (el carbass\u00f3 no triga gaire i m\u00e9s si est\u00e0 a rodanxes fines). En una altra paella saltejar els xampinyons a rodanxes a foc mig-alt. Acabar de fer el carbass\u00f3 i el xampiny\u00f3 tot junt un parell de minuts, que quedi daurat, sense l\u00edquid.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Coure la pasta com indiqui el fabricant: a la bioteca tenim pasta Castagno (5-7 min de cocci\u00f3) i Riet Vell (9 min de cocci\u00f3).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En un bol batre els dos ous i el rovell, afegir el parmes\u00e0 ratllat, i&nbsp; barrejar.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Un cop feta la pasta, escorre-la, afegir el carbass\u00f3 i el xampiny\u00f3 i la barreja d\u2019ou i parmes\u00e0. Amb l\u2019escalfor de la pasta ja es cou una mica l\u2019ou. Ha de quedar un plat crem\u00f3s, per aix\u00f2 l\u2019ou queda a mig fer.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rectificar de sal i pebre i ja tenim un plat delici\u00f3s i f\u00e0cil de fer.<\/p>","protected":false},"excerpt":{"rendered":"<p>La de veritat, la que est\u00e0 feta amb ou i parmes\u00e0 ratllat i que queda deliciosament bona! Aix\u00f2 s\u00ed, aquest plat s\u2019ha de menjar al moment perqu\u00e8 no aguanta gens b\u00e9 el reescalfament. Untuosa, gustosa i, a partir de la base d\u2019ou i formatge, es poden els ingredients que vulgis. S\u00ed, la tradicional seria amb [&hellip;]<\/p>","protected":false},"author":1,"featured_media":11726,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[41,43,83,133,139,182],"class_list":["post-11723","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes","tag-carbasso","tag-carbonara","tag-dinar","tag-pasta","tag-plat-unic","tag-xampinyo"],"_links":{"self":[{"href":"https:\/\/labioteca.arekidigital.es\/es\/wp-json\/wp\/v2\/posts\/11723","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/labioteca.arekidigital.es\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/labioteca.arekidigital.es\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/labioteca.arekidigital.es\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/labioteca.arekidigital.es\/es\/wp-json\/wp\/v2\/comments?post=11723"}],"version-history":[{"count":1,"href":"https:\/\/labioteca.arekidigital.es\/es\/wp-json\/wp\/v2\/posts\/11723\/revisions"}],"predecessor-version":[{"id":11960,"href":"https:\/\/labioteca.arekidigital.es\/es\/wp-json\/wp\/v2\/posts\/11723\/revisions\/11960"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/labioteca.arekidigital.es\/es\/wp-json\/wp\/v2\/media\/11726"}],"wp:attachment":[{"href":"https:\/\/labioteca.arekidigital.es\/es\/wp-json\/wp\/v2\/media?parent=11723"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/labioteca.arekidigital.es\/es\/wp-json\/wp\/v2\/categories?post=11723"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/labioteca.arekidigital.es\/es\/wp-json\/wp\/v2\/tags?post=11723"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}