Tuesday, February 2, 2016

My best recipe for spaghetti carbonara. Simple, easy to do and done in 20 minutes.



This actually isn't really a recipe for spaghetti carbonara but a simple formula in my head that I adjust from time to time to suit my mood or occasion in my never-ending #Travelife.

I like simple ways of cooking and I believe in not using a huge assortment of ingredients unless you're trying to make a salad a la Michel Bras, for example, and in which case you had better also have some of the talent of this famous chef.

Otherwise, it will just end up a complicated dish. Simple is best, is my motto.

A DELICIOUS FETTUCINE CARBONARA




Anyway, I began thinking about my carbonara pasta earlier because yesterday I'd written about another simple and delicious carbonara pasta I'd had about two weeks ago at the Travel Companion's Private Kitchen.

But in this case, his chefs had used fettuccine pasta, which is really what most people use. I just use spaghetti with mine because I'm partial to spaghetti with everything.

And then recently I'd made my own version of carbonara pasta for a dinner, and everyone who ate it loved it.

Remembering a nice driving trip
through the wine country of Africa
exactly one year ago, living a #Travelife.
This was taken just before dinner...
A QUICK, NO-FUSS RECIPE
FOR CARBONARA PASTA

My carbonara pasta recipe takes 20 minutes to make, although you must make the pasta in advance.

Not all pasta sauces are suitable with handmade pasta, in my opinion, as handmade pasta ends up soft and chewy, so sometimes a firmer processed pasta is better to use. But carbonara is one of the sauces that are great with handmade pasta.

Scroll down to read more about the best pasta in Manila...



INGREDIENTS FOR 
A QUICK AND SIMPLE
CARBONARA PASTA

Organic brown eggs

Heavy cream. The best quality you can find

A slab of high quality pancetta 
which you must chop up yourself into small but thick slices. 

A slab of real Parmesan cheese 
which you must grate yourself

Garlic
Olive oil, sea salt and pepper

DIRECTIONS FOR 
A QUICK AND SIMPLE 
CARBONARA PASTA



1. Boil water for the pasta in a pot.

2. Sauté the garlic and pancetta in some olive oil in a separate pan. I use the Le Creuset deep and wide brimmed pan as I can bring this from stove to table.While bacon is cooking, whisk the eggs, cream and grated Parmesan cheese all together and season with salt and pepper.

Add more cheese if you want a thick sauce, and add more cream if you want a soupier sauce.

3. Once the bacon is almost done, throw the fresh pasta into the boiling water for about 90 seconds. If you use processed pasta, you must cook this longer.

4. Throw the almost cooked noodles into the bacon pan for the last 25 seconds. Then turn off the heat. 

5. Add the eggs mixture and fold the sauce into the noodles. Don't let the eggs cook. Serve immediately.

To add more nutrition to this dish, sometimes I finely grate some broccoli and add this to cook for about 5 seconds prior to adding the noodles.

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