Friday, August 17, 2012

Pasta alla Carbonara!

  Speaking of the etymology of Pasta alla Carbonara (created in 20th century), Carbonara in Italian which means "Charcoal Burner". I believe this dish was created as a hearty meal for the charcoal workers. In another way of saying, dashes of black pepper in this dish looks like ashes from charcoal working place XD
  In my little edition, I divided the amount of the bacon and used ham instead, so it should be 1:1. Moreover, I broil the bacon and ham in the oven instead of searing it, for about 30 minutes, it worked pretty nice too.


Pasta alla Carbonara
Ingredients:
½ lb bacon
2 eggs
Black pepper at least 8g (or to taste)
½ cup grated parmesan
160g cooked pasta
3 tbsp Pasta water
Parsley for garnishing, optional

Directions:
1.      Sear bacon on low heat until crispy, set aside. Reserve the fat that released from the bacon.
2.      Whisk the eggs, black pepper, fat from bacon and parmesan together. And 3 tbsp of pasta water.
3.      Mix pasta with the cheese mixture and bacon altogether.
4.      Garnish with parsley and sprinkle more black pepper and parmesan cheese if needed.

*Don't add the cheese mixture into the spaghetti  while it's too hot, only if the pot is warm to touch then go ahead. Or, you can mix them in a big serving bowl and cover up with a lid for a few minutes before serves.