{"id":1569,"date":"2011-11-08T17:55:12","date_gmt":"2011-11-08T21:55:12","guid":{"rendered":"http:\/\/www.duarte.cl\/?p=1569"},"modified":"2013-06-01T17:19:25","modified_gmt":"2013-06-01T17:19:25","slug":"receta-de-tallarines-a-la-carbonara","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/receta-de-tallarines-a-la-carbonara\/","title":{"rendered":"Receta de tallarines a la Carbonara"},"content":{"rendered":"<p>La pasta alla Carbonara es una receta deliciosa y muy simple de hacer. Tiene el leve problema de ser de alto riesgo cardiovascular por sus ingredientes, pero es muy recomendable.<\/p>\n<p>El origen de la receta es de la primera mitad del s. XIX, siendo la adici\u00f3n de tocino una novedad de mediados del s. XX. Esta receta no es can\u00f3nica, ya que lleva crema, pero es excelente.<!--more--><\/p>\n<h2>Ingredientes<\/h2>\n<ul>\n<li>400 gramos de pasta larga (spaghetti, fettuccini, tagliatelle, etc.)<\/li>\n<li>1 diente de ajo, finamente picado<\/li>\n<li>200 gramos de tocino ahumado, picado finamente<\/li>\n<li>1 taza de crema l\u00edquida<\/li>\n<li>3 huevos<\/li>\n<li>Pimienta negra a gusto<\/li>\n<li>80 gramos de queso rallado, idealmente reggianito.<\/li>\n<\/ul>\n<h2>Procedimiento<\/h2>\n<p>Cocer la pasta normalmente.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4003\" data-permalink=\"https:\/\/le-fort.org\/cocina\/receta-de-tallarines-a-la-carbonara\/p1250994\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1250994.jpg?fit=800%2C600&amp;ssl=1\" data-orig-size=\"800,600\" data-comments-opened=\"0\" data-image-title=\"P1250994\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1250994.jpg?fit=800%2C600&amp;ssl=1\" class=\"aligncenter size-full wp-image-4003\" alt=\"P1250994\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2011\/11\/P1250994.jpg?resize=800%2C600&#038;ssl=1\" width=\"800\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1250994.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1250994.jpg?resize=600%2C450&amp;ssl=1 600w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/p>\n<p>Mientras se cuece la pasta, fre\u00edr el ajo picado en un poco de aceite y luego a\u00f1adir el tocino picado.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2011\/11\/P1250973.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4010\" data-permalink=\"https:\/\/le-fort.org\/cocina\/receta-de-tallarines-a-la-carbonara\/p1250973\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1250973.jpg?fit=800%2C600&amp;ssl=1\" data-orig-size=\"800,600\" data-comments-opened=\"0\" data-image-title=\"P1250973\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1250973.jpg?fit=800%2C600&amp;ssl=1\" class=\"aligncenter size-full wp-image-4010\" alt=\"P1250973\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2011\/11\/P1250973.jpg?resize=800%2C600&#038;ssl=1\" width=\"800\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1250973.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1250973.jpg?resize=600%2C450&amp;ssl=1 600w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a> <a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2011\/11\/P1250979.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4011\" data-permalink=\"https:\/\/le-fort.org\/cocina\/receta-de-tallarines-a-la-carbonara\/p1250979\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1250979.jpg?fit=800%2C600&amp;ssl=1\" data-orig-size=\"800,600\" data-comments-opened=\"0\" data-image-title=\"P1250979\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1250979.jpg?fit=800%2C600&amp;ssl=1\" class=\"aligncenter size-full wp-image-4011\" alt=\"P1250979\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2011\/11\/P1250979.jpg?resize=800%2C600&#038;ssl=1\" width=\"800\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1250979.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1250979.jpg?resize=600%2C450&amp;ssl=1 600w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><\/p>\n<p>Apagar el fuego cuando el tocino est\u00e9 crujiente.<\/p>\n<p>Aparte, batir los huevos y mezclar con la crema, la mitad del queso rallado y la pimienta.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2011\/11\/P1250981.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3999\" data-permalink=\"https:\/\/le-fort.org\/cocina\/receta-de-tallarines-a-la-carbonara\/p1250981\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1250981.jpg?fit=800%2C600&amp;ssl=1\" data-orig-size=\"800,600\" data-comments-opened=\"0\" data-image-title=\"P1250981\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1250981.jpg?fit=800%2C600&amp;ssl=1\" class=\"aligncenter size-full wp-image-3999\" alt=\"P1250981\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2011\/11\/P1250981.jpg?resize=800%2C600&#038;ssl=1\" width=\"800\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1250981.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1250981.jpg?resize=600%2C450&amp;ssl=1 600w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a> <a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2011\/11\/P1250985.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4000\" data-permalink=\"https:\/\/le-fort.org\/cocina\/receta-de-tallarines-a-la-carbonara\/p1250985\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1250985.jpg?fit=800%2C600&amp;ssl=1\" data-orig-size=\"800,600\" data-comments-opened=\"0\" data-image-title=\"P1250985\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1250985.jpg?fit=800%2C600&amp;ssl=1\" class=\"aligncenter size-full wp-image-4000\" alt=\"P1250985\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2011\/11\/P1250985.jpg?resize=800%2C600&#038;ssl=1\" width=\"800\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1250985.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1250985.jpg?resize=600%2C450&amp;ssl=1 600w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a> <a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2011\/11\/P1250991.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4002\" data-permalink=\"https:\/\/le-fort.org\/cocina\/receta-de-tallarines-a-la-carbonara\/p1250991\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1250991.jpg?fit=800%2C600&amp;ssl=1\" data-orig-size=\"800,600\" data-comments-opened=\"0\" data-image-title=\"P1250991\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1250991.jpg?fit=800%2C600&amp;ssl=1\" class=\"aligncenter size-full wp-image-4002\" alt=\"P1250991\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2011\/11\/P1250991.jpg?resize=800%2C600&#038;ssl=1\" width=\"800\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1250991.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1250991.jpg?resize=600%2C450&amp;ssl=1 600w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a> <a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2011\/11\/P1250988.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4001\" data-permalink=\"https:\/\/le-fort.org\/cocina\/receta-de-tallarines-a-la-carbonara\/p1250988\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1250988.jpg?fit=800%2C600&amp;ssl=1\" data-orig-size=\"800,600\" data-comments-opened=\"0\" data-image-title=\"P1250988\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1250988.jpg?fit=800%2C600&amp;ssl=1\" class=\"aligncenter size-full wp-image-4001\" alt=\"P1250988\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2011\/11\/P1250988.jpg?resize=800%2C600&#038;ssl=1\" width=\"800\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1250988.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1250988.jpg?resize=600%2C450&amp;ssl=1 600w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a> <a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2011\/11\/P1250997.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4004\" data-permalink=\"https:\/\/le-fort.org\/cocina\/receta-de-tallarines-a-la-carbonara\/p1250997\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1250997.jpg?fit=800%2C600&amp;ssl=1\" data-orig-size=\"800,600\" data-comments-opened=\"0\" data-image-title=\"P1250997\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1250997.jpg?fit=800%2C600&amp;ssl=1\" class=\"aligncenter size-full wp-image-4004\" alt=\"P1250997\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2011\/11\/P1250997.jpg?resize=800%2C600&#038;ssl=1\" width=\"800\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1250997.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1250997.jpg?resize=600%2C450&amp;ssl=1 600w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><\/p>\n<p>Cuando la pasta est\u00e9 casi \u00a0<em>al dente<\/em>, colar y mezclar con el tocino, prendiendo el fuego nuevamente para que la pasta se termine de cocer con el tocino. Apagar y sacar del fuego.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2011\/11\/P1260003.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4012\" data-permalink=\"https:\/\/le-fort.org\/cocina\/receta-de-tallarines-a-la-carbonara\/p1260003\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1260003.jpg?fit=800%2C600&amp;ssl=1\" data-orig-size=\"800,600\" data-comments-opened=\"0\" data-image-title=\"P1260003\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1260003.jpg?fit=800%2C600&amp;ssl=1\" class=\"aligncenter size-full wp-image-4012\" alt=\"P1260003\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2011\/11\/P1260003.jpg?resize=800%2C600&#038;ssl=1\" width=\"800\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1260003.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P1260003.jpg?resize=600%2C450&amp;ssl=1 600w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><\/p>\n<p>Verter la mezcla de huevos, crema y queso sobre la pasta, revolviendo. El calor de la pasta cocer\u00e1 el huevo.<\/p>\n<p><em id=\"__mceDel\"><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2011\/11\/P12600051.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4013\" data-permalink=\"https:\/\/le-fort.org\/cocina\/receta-de-tallarines-a-la-carbonara\/p1260005-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P12600051.jpg?fit=800%2C600&amp;ssl=1\" data-orig-size=\"800,600\" data-comments-opened=\"0\" data-image-title=\"P1260005\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P12600051.jpg?fit=800%2C600&amp;ssl=1\" class=\"aligncenter size-full wp-image-4013\" alt=\"P1260005\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2011\/11\/P12600051.jpg?resize=800%2C600&#038;ssl=1\" width=\"800\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P12600051.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P12600051.jpg?resize=600%2C450&amp;ssl=1 600w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><\/em><\/p>\n<p>Servir y comer.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2011\/11\/P12600121.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4014\" data-permalink=\"https:\/\/le-fort.org\/cocina\/receta-de-tallarines-a-la-carbonara\/p1260012-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P12600121.jpg?fit=800%2C600&amp;ssl=1\" data-orig-size=\"800,600\" data-comments-opened=\"0\" data-image-title=\"P1260012\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P12600121.jpg?fit=800%2C600&amp;ssl=1\" class=\"aligncenter size-full wp-image-4014\" alt=\"P1260012\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2011\/11\/P12600121.jpg?resize=800%2C600&#038;ssl=1\" width=\"800\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P12600121.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/P12600121.jpg?resize=600%2C450&amp;ssl=1 600w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><\/p>\n<h2>Notas<\/h2>\n<ol>\n<li>El ajo, la crema y la pimienta no son can\u00f3nicas. No nos importa.<\/li>\n<li>Algunos le ponen or\u00e9gano, otros cilantro y otros perejil. Estamos de acuerdo, salvo en lo del perejil.<\/li>\n<li>Hay quien le pone arvejitas, champignones o br\u00f3ccoli.Con champignones suena bien.<\/li>\n<li>Da para mil variedades de cecinas distintas, imaginamos, Imag\u00ednenlo con choricillos.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Receta de tallarines a la carbonara, salsa compuesta por tocino, huevos, crema y queso rallado<\/p>\n","protected":false},"author":1,"featured_media":3493,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_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":""},"categories":[19,2],"tags":[355,70,61,351,63,64],"class_list":["post-1569","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina-comida","category-recetas","tag-cocina-comida","tag-comida-italiana","tag-pasta","tag-recetas","tag-salsas","tag-salsas-para-pasta","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/hd.jpg?fit=614%2C225&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-pj","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":2322,"url":"https:\/\/le-fort.org\/cocina\/receta-penne-con-salsa-amatriciana\/","url_meta":{"origin":1569,"position":0},"title":"Receta: Penne con Salsa Amatriciana","author":"Le-Fort.org","date":"3 de Diciembre, 2012","format":false,"excerpt":"Aprende la receta de la salsa Amatriciana para las pastas. Tocino, mantequilla, tomate, aj\u00ed.","rel":"","context":"En &quot;Comida&quot;","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/12\/h.jpg?fit=614%2C225&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/12\/h.jpg?fit=614%2C225&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/12\/h.jpg?fit=614%2C225&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":6991,"url":"https:\/\/le-fort.org\/cocina\/5-salsas-clasicas-para-pasta\/","url_meta":{"origin":1569,"position":1},"title":"5 Salsas Cl\u00e1sicas para Pasta","author":"Le-Fort.org","date":"24 de Noviembre, 2015","format":false,"excerpt":"Estas 5 Salsas para pasta son lo que todos deber\u00edamos conocer cuando tengamos que cocinar tallarines para nosotros, nuestra familia o nuestros amigos.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/5-salsas-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/5-salsas-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/5-salsas-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/5-salsas-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/5-salsas-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1787,"url":"https:\/\/le-fort.org\/cocina\/receta-salsa-bolonesa-casi-canonica-con-tallarines-claro\/","url_meta":{"origin":1569,"position":2},"title":"Salsa Bolo\u00f1esa","author":"Le-Fort.org","date":"21 de Abril, 2012","format":false,"excerpt":"La salsa Bolo\u00f1esa es la salsa cl\u00e1sica de \"los tallarines con salsa\" \u00bfc\u00f3mo se hace? Aqu\u00ed ofrecemos una receta.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"5 Salsas para pasta: Bolognesa","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/09\/bolognesa.jpg?fit=600%2C266&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/09\/bolognesa.jpg?fit=600%2C266&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/09\/bolognesa.jpg?fit=600%2C266&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":298,"url":"https:\/\/le-fort.org\/cocina\/salsa-bolonesa\/","url_meta":{"origin":1569,"position":3},"title":"Salsa Bolo\u00f1esa","author":"Rod","date":"25 de Enero, 2021","format":false,"excerpt":"Un cl\u00e1sico m\u00e1s popular fuera de Italia que dentro de ella","rel":"","context":"En &quot;Recetas y T\u00e9cnicas&quot;","block_context":{"text":"Recetas y T\u00e9cnicas","link":"https:\/\/le-fort.org\/cocina\/categoria\/rectas-tecnicas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/bolognesa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/bolognesa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/bolognesa-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/bolognesa-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/bolognesa-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":4359,"url":"https:\/\/le-fort.org\/cocina\/pasta-de-curry-verde\/","url_meta":{"origin":1569,"position":4},"title":"Pasta de Curry Verde","author":"Marell Rojas","date":"14 de Junio, 2013","format":false,"excerpt":"Receta de pasta de curry verde, muy popular en la cocina Thai.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/MG_8393.jpg?fit=625%2C226&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/MG_8393.jpg?fit=625%2C226&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/MG_8393.jpg?fit=625%2C226&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":4815,"url":"https:\/\/le-fort.org\/cocina\/tallarines-con-filete-y-crema\/","url_meta":{"origin":1569,"position":5},"title":"Tallarines con Filete y Crema","author":"Le-Fort.org","date":"19 de Julio, 2013","format":false,"excerpt":"Receta de tallarines con salsa de filete y crema. 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