Tonight I made Carbonara. It was my first time making, and I must admit it was delicious. Not sure if I just have the touch when it comes to cooking but it turned out nicer than I expected. Now I probably cheated by not using raw egg for the sauce, but I didn’t feel too comfortable with making it with raw egg, especially with all the nasty stuff you can catch with uncooked dairy products. So I ended up using heavy cream to substitute the raw egg.
Ingredients: (Serves ~5)
Pasta (any kind you want)
Bacon (half a pack to start ~12 strips)
1 cup of shredded parmesan
Half cup of grated parmesan
1 1/3 cup of heavy cream
4 cloves of garlic
2 tsp dried oregano
Salt & Pepper to taste
So first you need to get your pasta (I used spaghetti) done. Heat up a pot water, add some kosher salt (the big chunks of salt). Be moderate with the salt you use, the pasta isn’t flavoured so the salt will give it a little more flavour. Once everything boils, turn your burner to medium and cover. Be sure to stir once in a while, so that the pasta doesn’t stick to each other. Check on the wellness of your pasta after about 10 minutes. If you like harder pasta then it’ll be just right, but if you like softer like me, keep your pasta in the pot for about 15 minutes and drain right away afterwards. Once drained, throw your pasta into a bowl and toss with olive oil (whatever you do don’t drown the pasta).
So now that your pasta is done. Get your bacon out, chop the strips into big chunks. I used like half a package of bacon (roughly 12 strips). Cook it slowly to make sure it doesn’t burn too fast. Half way through when you start to see the bacon starting to fry in its own juices, add some pepper to give your bacon some kick. Then cook some more. Cook it as long as you like… Crispier… Burnt… = Cook longer obviously. Just eye ball it.
Once your bacon is done, place the bacon on a couple paper towels to get rid of the excess oil. DO NOT get rid of that bacon oil! That stuff is good and we’ll be using it to cook! So save that oil that’s leftover in your pan. Drain the excess oil into a bowl or a cup. Get a new pan out and fire it up. Turn your burner to low-medium. Place enough bacon oil to cover the surface of the pan. Place sliced onions in and lightly stir fry. Once your onions start to brown (best not to cook them too long), throw in your pasta and your bacon. Toss it all together on low heat and toss frequently until the bacon and onions are well mixed with your pasta. Once everything is well tossed, throw it all into a big bowl and let it sit.
For the sauce, get your garlic and mince them up (I placed them in a blender to get them finely minced). Heat up a pan and place butter in. Make sure butter has melted and coated your pan. Throw in minced garlic and cook lightly on low/medium be careful not to burn the garlic. Once you start to smell the garlic, throw in your heavy cream and stir until the garlic and butter have blended into the cream. When that is done, throw in shredded parmesan and stir profusely. And I mean give it a good stirring to help it melt and blend into your cream (pre-shredded parmesan is really dry so it takes longer for it to melt, if you have fresh parmesan it would be different). Once you start to see the parmesan melt, throw in about half cup of grated parmesan (the powdered parmesan), and just like before stir it up. REMEMBER: your burner should be on low-medium, your going to need to slowly cook that sauce for best results… If you cook on high then you’ll get chunks in your sauce. Let it sit on the burn and stir frequently. You’ll notice at the beginning your sauce is like soup, but as you stir and add in your cheese, it’ll get thicker. After letting it sit for a little and you notice it’s still doesn’t have a thick sauce consistency, add more parmesan (both shredded and grated). Add some dried oregano to give it some really nice flavour. Once you’ve got the consistency you prefer, throw that sauce onto your pasta and toss! Serve with some garlic bread and you’ve got nice Carbonara meal.
For plating, throw a portion of your Carbonara on your dish/bowl/plate. Add some shredded parmesan and sprinkle some more oregano on top. 🙂 Looks and taste good! Restaurant style pasta right at home.
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