How To Make 2 Best Roman Sauces For Pizza

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In this video i teach you how to make perfect pizza dough for home and also i teach u with the friend directly from Rome, how to make 2 real best sauces for your pizzas, the first one is a CARBONARA PIZZA and the second one is LA AMATRICIANA SAUCE amazing and super simple to make i really hope u do this again please share with friends.

PIZZA DOUGH RECIPE ON THE VIDEO
1: CARBONARA RECIPE AND PREPARATION
The guanciale is briefly fried in a pan in its own fat. A mixture of raw eggs (or yolks), grated Pecorino romano and a liberal amount of ground black pepper is combined with the hot pasta either in the pasta pot or in a serving dish, but away from direct heat, to avoid curdling the egg. The fried guanciale is then added, and the mixture is tossed, creating a rich, creamy sauce with bits of meat spread throughout. Although various shapes of pasta can be used, the raw egg can only cook properly with a shape that has a sufficiently large ratio of surface area to volume, such as the long, thin types fettuccine, linguine, or spaghetti or in the case Pizza :)

Guanciale is the most commonly used meat for the dish in Italy, but pancetta and pancetta affumicata are also used[13][14][4] and, in English-speaking countries, bacon is often used as a substitute.[15][16] The usual cheese is Pecorino Romano:[1] occasionally Parmesan.[17][18] Recipes differ as to how eggs are used—some use the whole egg, some others only the yolk, and still others a mixture.
2: AMATRICIANA SAUCE RECIPE
The sauce is made up of guanciale sautéed and blended with dry white wine, San Marzano tomatoes or, alternatively, quality peeled tomatoes, pecorino cheese extra virgin olive oil, fresh or dried chilli pepper, salt and pepper.

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