{"id":61178,"date":"2020-03-31T21:56:51","date_gmt":"2020-03-31T19:56:51","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/pasta-amb-carbonara-de-carbasso"},"modified":"2020-03-31T21:56:51","modified_gmt":"2020-03-31T19:56:51","slug":"pasta-amb-carbonara-de-carbasso","status":"publish","type":"recepta","link":"https:\/\/web2025.gastronomicament.cat\/es\/recepta\/pasta-amb-carbonara-de-carbasso","title":{"rendered":"Recepta de confinament: Pasta amb carbonara de carbass\u00f3"},"content":{"rendered":"<p>La nostra alimentaci\u00f3 sens dubte s\u2019ha vist alterada durant el confinament que vivim arran del COVID-19. Es combina el teletreball, l\u2019\u00e0mbit familiar i les tasques de la llar i, a m\u00e9s, com que hem de cuinar per a m\u00e9s persones, la planificaci\u00f3 i, tamb\u00e9, els plats que cuinam han canviat completament.<\/p>\n<p>Ana Casanova, professora del CETT-UB, centre universitari de turisme, hoteleria i gastronomia adscrit a la Universitat de Barcelona, proposa una recepta per fer durant aquests dies de confinament: pasta amb carbonara de carbass\u00f3. Es tracta d\u2019un plat molt f\u00e0cil -apte tant per als apassionats de la cuina com per aquells que no els agrada tant- en el qual, sens dubte, la combinaci\u00f3 de la verdura i una bona salsa us faran encertar i donar gust i color a un ingredient que tothom t\u00e9 al rebost: la pasta.<\/p>\n<p><strong>Ingredients\u00a0<\/strong><\/p>\n<p><em>Per a dues persones<\/em><\/p>\n<ul>\n<li>200 grams de pasta<\/li>\n<li>1 carbass\u00f3 petit, rentat i tallat a mitges llunes<\/li>\n<li>6 talls de cansalada viada a tires<\/li>\n<li>Farigola fresca<\/li>\n<li>Oli d&#8217;oliva<\/li>\n<li>Sal<\/li>\n<li>Pebre bo<\/li>\n<\/ul>\n<p>Per la salsa:<\/p>\n<ul>\n<li>175 ml. de crema de llet<\/li>\n<li>2 rovells d&#8217;ou<\/li>\n<li>Parmes\u00e0 ratllat<\/li>\n<\/ul>\n<p><strong>Preparaci\u00f3:<\/strong><\/p>\n<p>En primer lloc, cal coure la pasta en una olla amb aigua abundant i amb una mica de sal.<\/p>\n<p>A continuaci\u00f3, escorreu la pasta amb l&#8217;ajuda d&#8217;un colador, per\u00f2 cal guardar 2 cullerots de l&#8217;aigua de la cocci\u00f3. L&#8217;afegireu despr\u00e9s a la salsa!<\/p>\n<p>Tot seguit, en una paella amb una mica d&#8217;oli d&#8217;oliva, heu de daurar una mica la cansalada. Una vegada llesta, afegiu-hi el carbass\u00f3, la sal, el pebre bo, la farigola fresca i saltejau-ho tot fins que els carbassons estiguin cuits. Reservau-ho en calent.<\/p>\n<p>En un bol, barrejau la crema de llet amb els vermells d&#8217;ou i el parmes\u00e0 ratllat i afegiu-hi sal i pebre bo al gust.<\/p>\n<p>Per acabar, afegiu la pasta a la barreja de carbass\u00f3 i cansalada. Posau-hi tamb\u00e9 la nata amb els rovells i l&#8217;aigua de la cocci\u00f3 de la pasta. Remenau-ho molt b\u00e9 i amb cura.<\/p>\n<p>Ja podeu servir-ho en un plat i posar-hi m\u00e9s parmes\u00e0 ratllat i farigola fresca per sobre.<\/p>\n<pre>Fotografia:\u00a0Ana Casanova<\/pre>\n<hr \/>\n<p>Aquest plat t\u00e9 a m\u00e9s moltes variants, ja que es pot preparar amb qualsevol tipus de pasta o substituir alguns dels aliments, si es prefereix: canviar la cansalada per pernil, per exemple, o la farigola fresca per qualsevol altra planta arom\u00e0tica.<\/p>\n<p>Cal afegir, per\u00f2, que la salsa \u00e9s una variant de la carbonara, ja que l\u2019original no porta crema de llet, per\u00f2 de ben segur que aquests dies us podeu agafar alguna llic\u00e8ncia.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ana Casanova, professora del CETT-UB, proposa una recepta per fer durant aquests dies de confinament: 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