By: Culinary Frank
Description: Cream will be used in order to recreate that creamy sauce, relieving you from worrying about curdling the eggy creamy sauce. A dash of white wine is also recommended, as it will give the sauce a more complex flavour.
Type: Dinner, Pasta, Italian
Time to prepare the recipe: 10 minutes
Time to cook: 10 minutes
Duration: 20 minutes
After a month-long holiday, I have returned guys !!! Welcome back to another chapter of eye-catching pictures and mouth-watering recipes with Culinary Frank on “Food Passport”! Our next destination is a country that is famous for its Leaning Tower of Pisa, The Roman Empire, cheese and wine. Yes !!! I would like to welcome you to Italy – the land of divine art, ancient culture and exceptionally phenomenal cuisine.
When it comes to Italian’s food, dishes like pizza and pasta will usually be mentioned. Among all of the varieties, Bolognese and Carbonara probably the most well-known pasta dishes and today, I am going to share with you my recipe for the famous Roman’s Carbonara.
Traditionally, Carbonara is made with egg, hard cheese (Parmesan Reggiano), pancetta and pepper. The pasta, usually spaghetti, will be cooked in rapidly salted boiling water. The pancetta is fried until crispy with some olive oil. A mixture of raw egg and grated cheese will be added to the hot cooked pasta, in order to create a sauce that coats every pasta strands. The pasta is then tossed with fried pancetta and a lot of freshly ground pepper to cut down the richness. The tricky part of traditional Carbonara is adding the egg and cheese mixture to the pasta. If the heat is too hot the egg will be over-cooked, resulting in a curdled sauce which is not very appetising.
My Carbonara recipe today actually is an American adaptation (probably many other countries as well). Cream will be used in order to recreate that creamy sauce, relieving you from worrying about curdling the eggy creamy sauce. A dash of white wine is also recommended, as it will give the sauce a more complex flavour, a touch of acidity and provide your sauce with a body to cooperate every ingredient perfectly.
(Recipe video below)
Serving 2 people
|Prep time||Cook time|
|10 mins||10 mins|
|Minced garlic:||1 tbsp|
Parsley for garnishing
Parmesan cheese for grating
1. Boil some water in a large pot. Season with some salt and olive oil. Add the dried Spaghetti when the water is boiling. Cook for 10 mins or follow the packat instruction. After cooked, drained the Spathetti out, do not rinse under water or it will lose its flavour. Toss with some olive oil to prevent sticking and set aside.
2. While cooking the pasta, we can preping other ingredient. Slice the onion thinly, quarter the mushroom or halve if it is small, mince the garlic, dice up the bacon, cut the chicken breast into bite size pieces. Parsley rinse then mince for garnishing.
3. Place a saute pan over medium heat. Add the minced garlic and cook till fragrant, add the onion and cook till transculent, then add the diced bacon and cook until got some colour.
4. Push the bacon and onion to the corner of the pan, add the chicken pieaces, get some colour on the meat then toss everything together. Season with some salt and pepper
5. Next is the mushroom, lightly saute then add the measured white wine. Turn the heat to high and let the wine reduce by half. Then add in the cooking cream, and stir to cooperate everything. Check the seasoning
6. When the sauce is lightly thickened, add the Spaghetti and toss everything together.
7. Serve up on a plate, garnish with minced parsley, grate some Parmesan cheese on top and crack some freshly ground black pepper.