This is a Carbonara recipe
I had been meaning to post this for a long long time, but for some reason, I did not have any picture of this dish. Not one. So when Jason said that I should make whatever I wanted to blog about this weekend, I made carbonara. Aaaamazing dish, I must say. Authentically, carbonara is made with just cured pork, egg, cheese and black pepper. So though creamy, it contains no cream, which is the common misconception:) Its also one of those dishes that are GREAT for one person meal! finally! Its rich, nutty(not from nuts), cheesy, creamy, salty... it almost feels sinful... well, its not the most healthiest of all pastas. But if you are like me, (generally a healthy eater and 'active') you won't have to worry about your waist line with this.
check out the ingredients: (for one person)
1 slice Pancetta
1 slice bacon
1 clove garlic (can be omitted but my family requested to have some garlic flavor)
1tsp freshly ground black pepper
2 heaping tbsp freshly grated parmesan cheese (maybe even almost 3 tbsp :))
2 heaping tbsp freshly grated pecorino cheese (")
4oz pasta (with nicely salted water)
1 diagonally sliced green onion
***skip this part if you don't want to read it, but I think this is important.
original Italian recipe would use Guanchiale, which is cured meat that is the cheek meat of a pig. But since its harder to find, even ppl in Italy would use Pancetta. I like the smokiness of bacon, so I do half and half.
Cheese: in Italy, again, they use Pecorino cheese. It's like Parm, but from sheep's milk and is a lot saltier, usually. I really enjoy the nuttiness of parm, so i use some parm as well.
1. render your meats and pop a garlic in there as well if you prefer. low and slow until they are nice and crispy, set aside to cool
2. mix your egg, grated cheese, and black pepper in a bowl (not a small bowl, your pasta is going in here as well and need some mixing room).
3. when the crisped meats are cooled add it into the egg mixture. rendered fats and all.
4. cook the pasta. make sure the water is nicely salted.
5. when the pasta is al dente, use your kitchen tongs to scoop out the pasta and dump it right into the egg mixture. be quick. mix vigorously. the point of not straining the pasta is that you WANT some of the salty/starchy pasta water to make the sauce more... saucy. if your sauce is too thick, then ladle in some more of your pasta water.
6.sprinkle with green onions.
These are some of youtube videos I used to learn how to make this dish. my method, i guess is combined version of these.