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On June 14 2013 13:23 Plexa wrote:Show nested quote +On September 21 2011 00:56 Aphasie wrote:
Edit: And i also have the most amazing Spaghetti Carbonara recipe too! An exchange student from Rome taught it to me. Easy, yet incredibly good.
Basically: You take two egg's whip 'em together in a bowl. Add a handful of parmesan, some/a lot of black pepper and maybe some salt. You simmer 3 shallots in a lot of olive oil until they are soft and silvery (if you cook on too high heat and they get brown you have to discard them). Then fry as much bacon as you want, i prefer using real pieces of bacon (the ones you cut yourself.). Then cook the pasta, i prefer using penne, but my local store only has a good type of spaghetti - that is made by some italian company (Lorenzo) rather than a norwegian dingbat. When the pasta is al dente, add the shallots and all the oil (adds so much flavor) and the egg-mixture and bacon. Mix it. (And if you're cooking for two or more, you might wanna save some bacon on the side - nothing as irritating as having the first portion of a Carbonara when all the bacon is on the bottom of the kettle) Season with more pepper and/or parmesan. Voila! Friggin amazing pasta. Easy peasy lemon squeezy.
Not sure how many people will see this, but I've been making this occasionally for the past 1.5 years and it's pretty damn amazing. It's one of my go-to pasta recipes when I need something thats filling and satisfying  I do use grapeseed oil as opposed to olive oil (as I really dislike the taste of olive oil) and sometimes cook the bacon with the oil before adding the shallots to give an extra oomph to the flavour the oil brings. Adding cream to the egg mixture also ups the luxury of the dish and can make the texture truly incredible. Word of warning: you don't want to cook the eggs too much else it'll end up as scrambled eggs + pasta - still tasty, but it's just not the same
Mine is pretty similar. No shallots though (but that's just bc the recipe I learned and modified off of never had as it is traditional but theyd be good in it). I do s&p after (this is esp important for the salt because I use pancetta instead of bacon which makes this dish, and most of your salt comes from there)
start pasta cook til al dente
while that is starting, pancetta in a pan with olive oil, once that starts crisping nice, throw in garlic. while that is softening, mix your egg and cheese (iirc, i like parm/pecorino mix, hand shredded if possible). when your pasta is done, drop it into the garlic-pancetat-oil pot with a tiny bit of salt water and coat in mixture. then remove from heat (***super important or you get scrambled eggs!) and add in egg mixture. add a lot of blackpepper, garnish with parsley, add salt if needed.
you really shouldnt need cream to make this dish awesome (tons of old school i-talians never use it). if you find it is too dry without it, tinker with how much egg/cheese mix you are using, or add in a bit more salt water from your pasta water
On June 14 2013 18:18 Passion wrote:Show nested quote +On June 14 2013 13:23 Plexa wrote:On September 21 2011 00:56 Aphasie wrote:
Edit: And i also have the most amazing Spaghetti Carbonara recipe too! An exchange student from Rome taught it to me. Easy, yet incredibly good.
Basically: You take two egg's whip 'em together in a bowl. Add a handful of parmesan, some/a lot of black pepper and maybe some salt. You simmer 3 shallots in a lot of olive oil until they are soft and silvery (if you cook on too high heat and they get brown you have to discard them). Then fry as much bacon as you want, i prefer using real pieces of bacon (the ones you cut yourself.). Then cook the pasta, i prefer using penne, but my local store only has a good type of spaghetti - that is made by some italian company (Lorenzo) rather than a norwegian dingbat. When the pasta is al dente, add the shallots and all the oil (adds so much flavor) and the egg-mixture and bacon. Mix it. (And if you're cooking for two or more, you might wanna save some bacon on the side - nothing as irritating as having the first portion of a Carbonara when all the bacon is on the bottom of the kettle) Season with more pepper and/or parmesan. Voila! Friggin amazing pasta. Easy peasy lemon squeezy.
Not sure how many people will see this, but I've been making this occasionally for the past 1.5 years and it's pretty damn amazing. It's one of my go-to pasta recipes when I need something thats filling and satisfying I do use grapeseed oil as opposed to olive oil (as I really dislike the taste of olive oil) and sometimes cook the bacon with the oil before adding the shallots to give an extra oomph to the flavour the oil brings. Adding cream to the egg mixture also ups the luxury of the dish and can make the texture truly incredible. Word of warning: you don't want to cook the eggs too much else it'll end up as scrambled eggs + pasta - still tasty, but it's just not the same You don't cook the eggs at all...
your pan is still gonna be pretty hot from cooking the pork and garlic, so when the eggs hit that and the pasta while hot, they do cook a bit. just not the same as you would pouring that in ON the burner, which would cook it entirely though. this dish is definitely 100% safe though
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I know this is an old blog, but if you're still thinking about doing curry puffs - they're quite hard and time consuming, definitely not something for a student =\. You can make the fillings in advance, but the dough is like, impossible for me to get it right. You need practice to make it beautiful and not fall apart as well. Granted, I know I'm a terrible cook but blaghh.
Also, if you're still looking to do more of these, I could probably get a hold of some other blogger and steal translate their work for Thai menus.
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Aotearoa39261 Posts
On June 14 2013 18:18 Passion wrote:Show nested quote +On June 14 2013 13:23 Plexa wrote:On September 21 2011 00:56 Aphasie wrote:
Edit: And i also have the most amazing Spaghetti Carbonara recipe too! An exchange student from Rome taught it to me. Easy, yet incredibly good.
Basically: You take two egg's whip 'em together in a bowl. Add a handful of parmesan, some/a lot of black pepper and maybe some salt. You simmer 3 shallots in a lot of olive oil until they are soft and silvery (if you cook on too high heat and they get brown you have to discard them). Then fry as much bacon as you want, i prefer using real pieces of bacon (the ones you cut yourself.). Then cook the pasta, i prefer using penne, but my local store only has a good type of spaghetti - that is made by some italian company (Lorenzo) rather than a norwegian dingbat. When the pasta is al dente, add the shallots and all the oil (adds so much flavor) and the egg-mixture and bacon. Mix it. (And if you're cooking for two or more, you might wanna save some bacon on the side - nothing as irritating as having the first portion of a Carbonara when all the bacon is on the bottom of the kettle) Season with more pepper and/or parmesan. Voila! Friggin amazing pasta. Easy peasy lemon squeezy.
Not sure how many people will see this, but I've been making this occasionally for the past 1.5 years and it's pretty damn amazing. It's one of my go-to pasta recipes when I need something thats filling and satisfying I do use grapeseed oil as opposed to olive oil (as I really dislike the taste of olive oil) and sometimes cook the bacon with the oil before adding the shallots to give an extra oomph to the flavour the oil brings. Adding cream to the egg mixture also ups the luxury of the dish and can make the texture truly incredible. Word of warning: you don't want to cook the eggs too much else it'll end up as scrambled eggs + pasta - still tasty, but it's just not the same You don't cook the eggs at all...
Yah Hawk explained what I meant. The first time I cooked the eggs too much because I'm an idiot who forgot about residual heat. It is more of a 'warming' of eggs perhaps I should have said something more along those lines.
On June 14 2013 23:11 QuanticHawk wrote:Show nested quote +On June 14 2013 13:23 Plexa wrote:On September 21 2011 00:56 Aphasie wrote:
Edit: And i also have the most amazing Spaghetti Carbonara recipe too! An exchange student from Rome taught it to me. Easy, yet incredibly good.
Basically: You take two egg's whip 'em together in a bowl. Add a handful of parmesan, some/a lot of black pepper and maybe some salt. You simmer 3 shallots in a lot of olive oil until they are soft and silvery (if you cook on too high heat and they get brown you have to discard them). Then fry as much bacon as you want, i prefer using real pieces of bacon (the ones you cut yourself.). Then cook the pasta, i prefer using penne, but my local store only has a good type of spaghetti - that is made by some italian company (Lorenzo) rather than a norwegian dingbat. When the pasta is al dente, add the shallots and all the oil (adds so much flavor) and the egg-mixture and bacon. Mix it. (And if you're cooking for two or more, you might wanna save some bacon on the side - nothing as irritating as having the first portion of a Carbonara when all the bacon is on the bottom of the kettle) Season with more pepper and/or parmesan. Voila! Friggin amazing pasta. Easy peasy lemon squeezy.
Not sure how many people will see this, but I've been making this occasionally for the past 1.5 years and it's pretty damn amazing. It's one of my go-to pasta recipes when I need something thats filling and satisfying I do use grapeseed oil as opposed to olive oil (as I really dislike the taste of olive oil) and sometimes cook the bacon with the oil before adding the shallots to give an extra oomph to the flavour the oil brings. Adding cream to the egg mixture also ups the luxury of the dish and can make the texture truly incredible. Word of warning: you don't want to cook the eggs too much else it'll end up as scrambled eggs + pasta - still tasty, but it's just not the same Mine is pretty similar. No shallots though (but that's just bc the recipe I learned and modified off of never had as it is traditional but theyd be good in it). I do s&p after (this is esp important for the salt because I use pancetta instead of bacon which makes this dish, and most of your salt comes from there) start pasta cook til al dente while that is starting, pancetta in a pan with olive oil, once that starts crisping nice, throw in garlic. while that is softening, mix your egg and cheese (iirc, i like parm/pecorino mix, hand shredded if possible). when your pasta is done, drop it into the garlic-pancetat-oil pot with a tiny bit of salt water and coat in mixture. then remove from heat (***super important or you get scrambled eggs!) and add in egg mixture. add a lot of blackpepper, garnish with parsley, add salt if needed. you really shouldnt need cream to make this dish awesome (tons of old school i-talians never use it). if you find it is too dry without it, tinker with how much egg/cheese mix you are using, or add in a bit more salt water from your pasta water I'm a sucker for cream in pasta it's awesome without it but I love the texture and richness the cream adds to it. But each to their own, I suppose!
On June 15 2013 00:39 HereBeDragons wrote:
I know this is an old blog, but if you're still thinking about doing curry puffs - they're quite hard and time consuming, definitely not something for a student =\. You can make the fillings in advance, but the dough is like, impossible for me to get it right. You need practice to make it beautiful and not fall apart as well. Granted, I know I'm a terrible cook but blaghh.
Also, if you're still looking to do more of these, I could probably get a hold of some other blogger and steal translate their work for Thai menus.
My current S.E.A. problem is working out what this yellow-oil they seem to add to everything is. I've seen it used in satay, I've seen it used in vietnamese BBQ pork/beef and it just seems to make things taste good. I have no idea what it might be 
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On June 15 2013 01:24 Plexa wrote:My current S.E.A. problem is working out what this yellow-oil they seem to add to everything is. I've seen it used in satay, I've seen it used in vietnamese BBQ pork/beef and it just seems to make things taste good. I have no idea what it might be
I'm not sure what you're describing exactly, not enough clues lol. I can't think of any yellow-oil off the top of my head that you add to everything, but there is a magic powder every asian restaurant will add to everything to make them taste good: Monosodium Glutamate. I really hate this stupid powder, but every asian restaurant uses massive amount of this. It makes you feel unnaturally thirty after a meal. As I personally despise it, I never used them at home, but forced to consume them when I eat outside.
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I've had cream in carb and other traditional dishes where it is a nice addition, but it is something that is really easily overdone! but yeah, personal tastes and all haha
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EPT
