Carbonlia

Authentic Argentine Carbonlia Recipe with Ground Beef and Fresh Vegetables

Region / culture: Argentina | Preparation time: 10 minutes | Cooking time: 35-40 minutes | Servings: 4-6

Introduction

Carbonara is a classic Italian pasta dish that is rich, creamy, and full of flavor. This recipe puts a unique twist on the traditional carbonara by incorporating ground beef and red peppers for added depth and texture.

History

The origins of carbonara are a bit murky, with some claiming it was created as a hearty meal for Italian charcoal workers, while others believe it was a dish created by Italian chefs during World War II. Regardless of its origins, carbonara has become a beloved staple in Italian cuisine.

Ingredients

fresh ground beef
fresh beans (approximately one third the amount of ground beef)
pinch of cinnamon
garlic salt, to taste
salt and pepper, to taste
1 onion (chopped, based on approximately 1 lb (454 g) of ground beef)
whole peeled tomatoes (chopped, approximately half the amount of ground beef)
green and red peppers
paprika, to taste
shredded cheese

How to prepare

First, cook the ground beef for about 15 – 20 minutes.
Add the beans and simmer for another 10 – 15 minutes.
Sprinkle in a pinch of cinnamon.
Stir the mixture.
Next, add the garlic salt, paprika, salt, and pepper.
Chop the tomatoes and onions.
Occasionally stir the mixture.
Allow it to cool for approximately 10 minutes.
Sprinkle the shredded cheese on top.

Variations

Substitute ground turkey or chicken for the ground beef.
Add mushrooms or spinach for extra flavor and nutrients.
Use different types of cheese, such as Parmesan or mozzarella.

Cooking Tips & Tricks

Be sure to cook the ground beef thoroughly to ensure it is fully cooked and tender.

- Don't overcook the pasta, as it will continue to cook slightly when mixed with the sauce.

- For a creamier sauce, add a splash of pasta water to the mixture before serving.

Serving Suggestions

Serve this carbonara with a side salad and a glass of red wine for a complete meal.

Cooking Techniques

Be sure to stir the sauce constantly to prevent it from curdling.

- Cook the pasta al dente for the best texture.

Ingredient Substitutions

Use any type of pasta you prefer, such as spaghetti or fettuccine.

- Substitute red bell peppers for the red peppers.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving.

Presentation Ideas

Garnish with fresh parsley or basil for a pop of color.

Pairing Recommendations

Pair this dish with a light salad and a glass of Chianti for a delicious meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

This recipe contains approximately 400 calories per serving.

Carbohydrates

This recipe contains approximately 30 grams of carbohydrates per serving.

Fats

This recipe contains approximately 20 grams of fat per serving.

Proteins

This recipe contains approximately 25 grams of protein per serving.

Vitamins and minerals

This recipe is a good source of vitamin C, vitamin A, and iron.

Alergens

This recipe contains dairy and gluten.

Summary

This recipe is a balanced meal that provides a good mix of carbohydrates, fats, and proteins.

Summary

This unique twist on the classic carbonara is sure to become a new favorite in your recipe repertoire. Enjoy the rich flavors and creamy texture of this delicious dish!

How did I get this recipe?

and yet enticing flavor. It was during a trip to Italy many years ago that I first learned about Carbonia, a traditional pasta dish from the region of Tuscany. I remember walking through the bustling streets of Florence, the aroma of garlic and tomatoes wafting through the air, leading me to a quaint little trattoria tucked away in a charming alleyway.

As I sat down at a small wooden table, the waiter presented me with a menu written in elegant script. My eyes immediately landed on the word "Carbonia" and my curiosity was piqued. I asked the waiter about the dish and he described it to me with such passion and reverence that I knew I had to try it.

When the steaming plate of pasta arrived at my table, I took my first bite and was instantly transported to a world of rich flavors and comforting warmth. The combination of pancetta, tomatoes, garlic, and pecorino cheese was a symphony of tastes that danced on my taste buds.

I asked the chef for the recipe, hoping to recreate this delicious dish in my own kitchen back home. He chuckled and told me that the secret to a perfect Carbonia was not just in the ingredients, but in the love and care put into its preparation. He graciously agreed to share his recipe with me, and I eagerly scribbled down the instructions in my journal.

Back home, I gathered the ingredients and set to work in my kitchen, following the chef's recipe to the letter. As the pancetta sizzled in the pan, releasing its savory aroma, I felt a sense of pride and satisfaction. The familiar sounds and smells of cooking filled my kitchen, evoking memories of Italy and that charming little trattoria.

When I finally sat down to enjoy my homemade Carbonia, I closed my eyes and savored each mouthful, relishing in the flavors that reminded me of that unforgettable meal in Florence. From that moment on, Carbonia became a staple in my repertoire of recipes, a dish I would proudly serve to friends and family, sharing a piece of Italy with them.

Over the years, I have made Carbonia countless times, each batch a labor of love and a tribute to the chef who first introduced me to this culinary gem. I have tweaked the recipe here and there, adding my own personal touch with fresh herbs or a splash of white wine, but the essence of the dish remains unchanged – a celebration of simple ingredients coming together to create something truly magical.

As I pass on this recipe to you, my dear grandchild, I hope that you will find as much joy and satisfaction in making Carbonia as I have. May it bring warmth to your home and delight to your taste buds, just as it has done for me all these years. And remember, the key to a perfect Carbonia lies not just in the ingredients, but in the love and care you put into its preparation. Mangia bene! (Eat well!)