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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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Italy12247 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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what's with the milk in there? it's not tenderizing meat like in bolognese, nor is it giving colorization like a vodka sauce or something, and it's not thickening the sauce like you would in some kind of horrid olive garden bastardization of carbonara (i think they use cream but it's still god awful ugh--you need nothing other than oil, reserved salt water, guanciale/pancetta, garlic, parm/peccorino, eggs, parsley and good black pepper for traditional).
it just seems so out of place. all the other things can be combined in a sauce and come out with something good pretty easily. i do similar fridge clean out pastas a lot. i just dont see what it adds to the dish
also do you enjoy your food being extremely salty? 1-1/2 cups of pancetta is probably a few ounces off of a pound, which definitely on the heavier side for a 1/2lb of pasta. salting while crisping really enhances that. why'd you do all that and not reserve some of the salted pasta water instead? maybe the wine and milk washes away some, but that seems like a real lot
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That's a lot more complicated than how I make my primitive carbonara. Mine goes like this: fry bacon bits in olive oil, add boiled and drained spaghetti, grated parmesan cheese, parsley and lots of pepper, and then at last raw eggs. Mix it all up and serve immediately as long as it's still slimy. Done in 15 minutes.
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On February 20 2013 08:28 QuanticHawk wrote:
what's with the milk in there? it's not tenderizing meat like in bolognese, nor is it giving colorization like a vodka sauce or something, and it's not thickening the sauce like you would in some kind of horrid olive garden bastardization of carbonara (i think they use cream but it's still god awful ugh--you need nothing other than oil, reserved salt water, guanciale/pancetta, garlic, parm/peccorino, eggs, parsley and good black pepper for traditional).
it just seems so out of place. all the other things can be combined in a sauce and come out with something good pretty easily. i do similar fridge clean out pastas a lot. i just dont see what it adds to the dish
also do you enjoy your food being extremely salty? 1-1/2 cups of pancetta is probably a few ounces off of a pound, which definitely on the heavier side for a 1/2lb of pasta. salting while crisping really enhances that. why'd you do all that and not reserve some of the salted pasta water instead? maybe the wine and milk washes away some, but that seems like a real lot
Like I said, this is definitely not a traditional take on carbonara.  I like to experiment, so I guess this recipe would border more on being "inspired by" rather than an homage to the traditional cabonara.
I wanted to create a super simple white sauce (sans flour) for this, since the sauce wasn't relying any on the egg.
In terms of saltiness, I'm definitely not saying drown the pancetta in salt. Realistically, anytime you use salt and pepper, it should be to taste, not to an exact measurement.
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Runny eggs just adds to the deliciousness.
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I really like the whole idea on this but I personally cannot stand the taste of shallots. Do you have a proposition on what I could replace it with? Onions maybe?
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On February 20 2013 21:33 Ekital. wrote:
I really like the whole idea on this but I personally cannot stand the taste of shallots. Do you have a proposition on what I could replace it with? Onions maybe?
1/2 to 1/3 the amount of onions--shallots are essentially a very mild onion. Also, you should slice the onion substitute thin, as shallots tend to melt more quickly in oil
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On February 20 2013 21:33 Ekital. wrote:
I really like the whole idea on this but I personally cannot stand the taste of shallots. Do you have a proposition on what I could replace it with? Onions maybe?
Shallots and Onions are similar flavour profiles, with shallots being a more delicate, light and subtle flavour than onions.
TBH, if you don't like shallots, you probably wont like onions that much as onions will affect the flavour of a dish much more than the shallot.
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can you recommend any carbonara recipes without delicious meat? I am a vegetarian...
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you can just follow a traditional recipe and just omit it. it will still be good, but lack that very distinct cured pork taste that makes a carbonara
alternatively, you could try a substitute, like tempeh bacon? I have never had, but I know my sister used to love that crap and some of the fake meats are actually kind of good. though to be fair, i honestly have no idea how that cooks. guanciale/pancetta/bacon is used because it releases the fatty goodness, which is soaked up by the pasta. I doubt tempeh does, so using it like lardons probably is useless. try at your own peril
pound of pasta, a bunch of pork (maybe a quarter pound?), 3-4 cloves of garlic, a ton of cheese (at least a cup of grated. parmesan is good, but some recipes call for pecorino reggiano, or a mix of both. your call), about 3 eggs, black pepper, italian parsley
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boil water, throw in salt, and start your spaghetti in a pot
in a decent sized pan (your pasta is getting tossed in here) heat oil on medium, add cubed pork. Once pork starts to render and brown, add garlic, saute until soft.
in a bowl, combine eggs and cheese and stir the shit out of it til it is really well mixed up
Remove pasta from water, but reserve a little of the pasta water. Add cooked pasta to your pan and toss around. Throw in a little bit of water for flavor. make sure you didn't overcook your pasta, since it will cook a bit more in there.
Remove pan from heat (this is a must or you will get scrambled eggs with pasta)
Dump in your egg/cheese and mix well. Add a ton of black pepper. Garnish with parsley and serve
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since you are not using pork, you might wanna use some salt somewhere
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Thanks for another great meal Kier  Had to change a few things (or rather leave some out as I didn't have it) so I could make this and it turned out really well. Another great recipe ^^ 5/5
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On February 21 2013 05:09 QuanticHawk wrote:
you can just follow a traditional recipe and just omit it. it will still be good, but lack that very distinct cured pork taste that makes a carbonara
alternatively, you could try a substitute, like tempeh bacon? I have never had, but I know my sister used to love that crap and some of the fake meats are actually kind of good. though to be fair, i honestly have no idea how that cooks. guanciale/pancetta/bacon is used because it releases the fatty goodness, which is soaked up by the pasta. I doubt tempeh does, so using it like lardons probably is useless. try at your own peril
pound of pasta, a bunch of pork (maybe a quarter pound?), 3-4 cloves of garlic, a ton of cheese (at least a cup of grated. parmesan is good, but some recipes call for pecorino reggiano, or a mix of both. your call), about 3 eggs, black pepper, italian parsley
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boil water, throw in salt, and start your spaghetti in a pot
in a decent sized pan (your pasta is getting tossed in here) heat oil on medium, add cubed pork. Once pork starts to render and brown, add garlic, saute until soft.
in a bowl, combine eggs and cheese and stir the shit out of it til it is really well mixed up
Remove pasta from water, but reserve a little of the pasta water. Add cooked pasta to your pan and toss around. Throw in a little bit of water for flavor. make sure you didn't overcook your pasta, since it will cook a bit more in there.
Remove pan from heat (this is a must or you will get scrambled eggs with pasta)
Dump in your egg/cheese and mix well. Add a ton of black pepper. Garnish with parsley and serve
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since you are not using pork, you might wanna use some salt somewhere
I made this last month usiing a bunch of smoked ham left over from the Super Bowl. Tasted pretty good
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QuanticHawk's recipe is quite accurate.
For completeness, I'll just say that:
Garlic, shallots and parsley are essentially optional and up to personal preferences. I've seen people doing it with all combinations of the three, including the empty combination.
Some people mix black pepper with the egg and parmesan (or pecorino romano - your choice), and some milk or cream is allowed.
Finally, how 'dry' you want the final product to be is also up to you. The egg can vary from almost liquid to well solidified. But if it's too dry, it turns out pretty terrible, so don't overcook it.
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if you add the pasta water it is almost never too dry and you dont have to worry about adding milk/cream (ick)
i have done shallots in it before, but i also friggin love shallots. though that would definitely not be authentic
and regarding cheese, ive done it with both and enjoyed it, or both mixed together. the real key is going to get a block of good cheese and shred yourself rather than getting the shitty prepackaged pre grinded
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On February 21 2013 23:02 QuanticHawk wrote:
if you add the pasta water it is almost never too dry and you dont have to worry about adding milk/cream (ick)
i have done shallots in it before, but i also friggin love shallots. though that would definitely not be authentic
and regarding cheese, ive done it with both and enjoyed it, or both mixed together. the real key is going to get a block of good cheese and shred yourself rather than getting the shitty prepackaged pre grinded
Quick question--how do you clean a cheese shredder? The dishwasher tends to miss spots, and I can never really clean off all the accumulated stuff in the sink
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i am but a little peasant who has no dish washer. i just do it by hand and dont have much of a problem. if shit's on there you can soak it for a bit and then use a brillo probably
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On February 21 2013 23:30 Shady Sands wrote:Show nested quote +On February 21 2013 23:02 QuanticHawk wrote:
if you add the pasta water it is almost never too dry and you dont have to worry about adding milk/cream (ick)
i have done shallots in it before, but i also friggin love shallots. though that would definitely not be authentic
and regarding cheese, ive done it with both and enjoyed it, or both mixed together. the real key is going to get a block of good cheese and shred yourself rather than getting the shitty prepackaged pre grinded Quick question--how do you clean a cheese shredder? The dishwasher tends to miss spots, and I can never really clean off all the accumulated stuff in the sink
Try soaking it in soapy water for a while and then throw it in the dishwasher. :D
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My experience is that if you clean the shredder as soon as you're done using it, it'll be just as new. But if you let it sit for a while, you'll have a bad time.
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that's really the same for most utensils and stuff haha
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use a brush + soap and hot water, gets the cheese right off
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NOM NOM NOM. Great job as always
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On February 22 2013 05:59 UniversalSnip wrote:
use a brush + soap and hot water, gets the cheese right off
On February 22 2013 03:53 QuanticHawk wrote:
that's really the same for most utensils and stuff haha
On February 22 2013 02:42 Animzor wrote:
My experience is that if you clean the shredder as soon as you're done using it, it'll be just as new. But if you let it sit for a while, you'll have a bad time.
On February 22 2013 02:32 kierpanda wrote:Show nested quote +On February 21 2013 23:30 Shady Sands wrote:On February 21 2013 23:02 QuanticHawk wrote:
if you add the pasta water it is almost never too dry and you dont have to worry about adding milk/cream (ick)
i have done shallots in it before, but i also friggin love shallots. though that would definitely not be authentic
and regarding cheese, ive done it with both and enjoyed it, or both mixed together. the real key is going to get a block of good cheese and shred yourself rather than getting the shitty prepackaged pre grinded Quick question--how do you clean a cheese shredder? The dishwasher tends to miss spots, and I can never really clean off all the accumulated stuff in the sink Try soaking it in soapy water for a while and then throw it in the dishwasher. :D
On February 21 2013 23:53 QuanticHawk wrote:
i am but a little peasant who has no dish washer. i just do it by hand and dont have much of a problem. if shit's on there you can soak it for a bit and then use a brillo probably
Wow--you guys are great, thanks!
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The boyfriend and I are huge fans of pasta carbonara, but we've never tried a version like this before. It looks so delicious (and it's got something green in it that I can make him eat so he eats some veggies). Thanks (again) for the fantastic recipe Kierpanda!
And also, the photos look really good! Good focus on details. I just remembered a tip from an artist (she takes a lot of photos of inanimate art objects in indoor lighting) that you might be interested to try out. You could make/buy a light box/light tent/light cube. I haven't got a light box/tent myself so I don't have personal experience, but when this artist started taking photos with the light tent, there was a huge difference in the lighting. (: Just an idea in case you're interested in experimenting with lighting.
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On February 22 2013 20:15 Amblygon wrote:
The boyfriend and I are huge fans of pasta carbonara, but we've never tried a version like this before. It looks so delicious (and it's got something green in it that I can make him eat so he eats some veggies). Thanks (again) for the fantastic recipe Kierpanda!
And also, the photos look really good! Good focus on details. I just remembered a tip from an artist (she takes a lot of photos of inanimate art objects in indoor lighting) that you might be interested to try out. You could make/buy a light box/light tent/light cube. I haven't got a light box/tent myself so I don't have personal experience, but when this artist started taking photos with the light tent, there was a huge difference in the lighting. (: Just an idea in case you're interested in experimenting with lighting.
Thanks! :D
I do plan to get a light box soon (I actually have most of the materials for it), but I'm missing a good lamp for it.
I did manage to get a tripod though (a 60 inch one was actually pretty cheap on Amazon. $20 USD) So woohoo, one step closer to better and more improved photography!
+ Show Spoiler +![[image loading]](http://sphotos-a.xx.fbcdn.net/hphotos-ash3/31480_4817149060094_1700714895_n.jpg) haha this is my "work space" for my photos. T__T;
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Just tried this tonight...
![[image loading]](http://i.imgur.com/wC2gWzIl.jpg)
![[image loading]](http://i.imgur.com/dG1UDLal.jpg)
lol
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![[image loading]](http://i49.tinypic.com/315lher.jpg)
my attempt, i completely failed at mixing the sauce, so part of it tasted great and the other part like regular noodles. pretty cool stuff, thanks for the instructions!
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EPT
