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Ok, so this isn't your traditional carbonara. :D
![[image loading]](http://kierpanda.files.wordpress.com/2013/02/blog_spaghetticarbonara_cooking.jpg)
INGREDIENTS
- salt
- pepper
- parsley, chopped (italian flatleaf parsley)
- 4 teaspoons of olive oil
- 3 cloves of garlic, diced
- 1 shallot, diced
- 1/4 cup of grated parmesan cheese
- 1/2 cup of milk
- 1/2 cup of white wine
- 1 cup of green peas
- 1 1/2 cup of pancetta, diced
- 3 large eggs
- 1/2 lb of spaghetti pasta
PROCEDURE
Prep time is about 15 minutes. Cook time will be about 35 minutes. This will make about 3 servings.
Calories per serving: ~680 calories
- Set a skillet on high heat and add a teaspoon of olive oil. When pan becomes hot, add in diced pancetta. Season with salt and pepper. Cook for about 5 minutes over high heat.
- When pancetta becomes crispy, remove from pan and set aside. Saute your diced shallots and garlic.
- Temporarily remove the skillet from heat.
- Set a pot of water to boil.
- When water comes to a boil, add in salt and pasta.
- Let pasta cook for about 7 minutes.
- While pasta is cooking, return the skillet with shallots and garlic to the stove.
- Add back in your pancetta.
- Place skillet on medium heat and add in your wine. Let the alcohol cook out for a few minutes.
- Add in milk and set to low heat.
- When pasta is nearly done, place peas in the boiling water. Let peas cook for about 1 minute.
- Immediately drain the pasta and peas.
- Add pasta and peas to the large skillet. Using tongs, toss pasta through the sauce.
- Set a skillet on medium heat. Add a teaspoon of oil.
- When skillet becomes hot, crack an egg into the skillet.
- Season egg with salt and pepper. Cook the egg over easy (should be about a minute per side).
- Repeat for each of your eggs.
- Begin to plating your pasta by placing it in a shallow bowl.
- Sprinkle parmesan cheese over your pasta.
- Place one over-easy egg over your pasta and garnish with chopped parsley.
- Eat!
![[image loading]](http://kierpanda.files.wordpress.com/2013/02/blog_spaghetticarbonara_done.jpg)
Ta-da!
You can read the full blog post here: http://eatgamelive.com/2013/02/19/snugglys-bird-nest-spaghetti-carbonara/
Also, please visit and like the Facebook page: http://www.facebook.com/eatgamelive
Thanks for reading, TL! <3
 
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That... Looks so good... I could prolly eat it in two bites...
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god dammit your food can't always look this good, it's not fair
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On February 20 2013 03:00 nebula. wrote:
god dammit your food can't always look this good, it's not fair
There are a lot of "oops" in the kitchen. D: I think this was my 3rd attempt at making a pretty dish for this particular recipe. I actually didn't end up eating this specific dish either, since I had to eat the other ones I messed up on first haha.
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Food porn indeed. Love it!
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Kierpanda, I dunno if any man told you this before but + Show Spoiler + You make me want to cook and experiment in the kitchen with all these awesome blogs.
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On February 20 2013 04:34 Latham wrote:Kierpanda, I dunno if any man told you this before but + Show Spoiler + You make me want to cook and experiment in the kitchen with all these awesome blogs.
And you should! :D Cooking for yourself is awesome.
Thanks for reading~
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One of my favorite foods =) Thanks for the blog
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wow, so awesome looking :O
giant egg on the top of noodles is something ive never tried before ^^
what's a shallot? and what's pancetta?
p.s.  (( why u betray starcraft theme names for dark souls
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omg that looks delicious!
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great blogs, great recipes, and yummy results! Hooray!
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Love your blogs, always makes me hungry late at night. Keep it up, really enjoy them!
On February 20 2013 06:10 snively wrote:wow, so awesome looking :O giant egg on the top of noodles is something ive never tried before ^^ what's a shallot? and what's pancetta? p.s. (( why u betray starcraft theme names for dark souls
Shallots are smaller, more neutral flavoured onions essentially. They provide sweetness without overpowering a dish like a regular white/yellow onion will with their high sugar content.
Pancetta is Italian cured pork belly. Sorta like bacon but cured differently. Excellent flavour and a little adds so much depth to a dish.
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ahh now to convince sombody who knows how to cook to make it for me.
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On February 20 2013 06:30 GhoSt[shield] wrote:Love your blogs, always makes me hungry late at night. Keep it up, really enjoy them! Show nested quote +On February 20 2013 06:10 snively wrote:wow, so awesome looking :O giant egg on the top of noodles is something ive never tried before ^^ what's a shallot? and what's pancetta? p.s. (( why u betray starcraft theme names for dark souls Shallots are smaller, more neutral flavoured onions essentially. They provide sweetness without overpowering a dish like a regular white/yellow onion will with their high sugar content. Pancetta is Italian cured pork belly. Sorta like bacon but cured differently. Excellent flavour and a little adds so much depth to a dish.
like literally the belly of a pig?
:O
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literally!
what's surprising about that? you know that meat comes from animals?^^
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On February 20 2013 06:10 snively wrote:p.s. (( why u betray starcraft theme names for dark souls
I never betray, I'm just expanding my gaming horizons. :D
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Looks delicious, dno where I can get pancetta here around my town meh :|
... 1 1/2 cup of pancetta??? 354 milliliters ke?
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On February 20 2013 07:29 mjuuy wrote:
Looks delicious, dno where I can get pancetta here around my town meh :|
... 1 1/2 cup of pancetta??? 354 milliliters ke?
Yep. :0 But this dish makes about 3 servings.
You can substitute bacon for pancetta.
Traditional pasta carbonara uses cured pork jowl meat (called guanciale); I have no idea where to get that, so I just used pancetta.
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On February 20 2013 06:51 snively wrote:Show nested quote +On February 20 2013 06:30 GhoSt[shield] wrote:Love your blogs, always makes me hungry late at night. Keep it up, really enjoy them! On February 20 2013 06:10 snively wrote:wow, so awesome looking :O giant egg on the top of noodles is something ive never tried before ^^ what's a shallot? and what's pancetta? p.s. (( why u betray starcraft theme names for dark souls Shallots are smaller, more neutral flavoured onions essentially. They provide sweetness without overpowering a dish like a regular white/yellow onion will with their high sugar content. Pancetta is Italian cured pork belly. Sorta like bacon but cured differently. Excellent flavour and a little adds so much depth to a dish. like literally the belly of a pig? :O
All bacon is cured Pork Belly im pretty sure. I cook a bunch too (casually) but this is Kierpanda's blog. I have a book on Charcuterie (art of curing/smoking meats) and they have pancetta/bacon from scratch recipes.
Pancetta often comes in sausage-like rolls, as the entire pork belly is rolled in a shape that resembles a cinnamon bun/roll. Also people rarely eat/cook "slices" of pancetta, more often than not it is diced and sauted to extract/absorb the flavour of the pork belly fat into the dish. Also makes for tasty bits of rendered pancetta that have a pleasant texture difference from the rest of the dish.
Just came back from the Butcher Shop in front of my apartment to cook some bacon after reading this blog. Smoked Quebec maple bacon nom nom nom
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Italy12248 Posts
On February 20 2013 06:51 snively wrote:Show nested quote +On February 20 2013 06:30 GhoSt[shield] wrote:Love your blogs, always makes me hungry late at night. Keep it up, really enjoy them! On February 20 2013 06:10 snively wrote:wow, so awesome looking :O giant egg on the top of noodles is something ive never tried before ^^ what's a shallot? and what's pancetta? p.s. (( why u betray starcraft theme names for dark souls Shallots are smaller, more neutral flavoured onions essentially. They provide sweetness without overpowering a dish like a regular white/yellow onion will with their high sugar content. Pancetta is Italian cured pork belly. Sorta like bacon but cured differently. Excellent flavour and a little adds so much depth to a dish. like literally the belly of a pig? :O
Yep. Pancetta is either sliced or diced; both are pretty common actually.
Also eeeh prefer the original version (but then again look at where i'm from >.<). The great thing about Carbonara (and tons of pasta really) is that it's really really simple.
Ah also, italians use pancetta too don't worry.
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EPT
