there’s something about carbonara that makes it so good (and bad for health at the same time) that you wouldn’t expect it to be simple to make. but trust me, if frank can make it, it must be something somewhat easy. i mean, i think that’s why italian cooking has hit it off so well with me — the fact that the emphasis is more on selection of quality ingredients and produce and not so much on the chef.
now french food is an entirely different matter…
spaghetti carbonara con funghi e salsiccia (for the bachelor)
ingredients: spaghetti (store bought suffices, but if you can, get the freshly made ones — yes it makes a difference) | 1 egg | parmiggiano reggiano (already grated) | garlic (chopped fine, about 3 cloves should suffice) | panchetta | mushooms (sliced) & sausages — both optional to add additional protein to the dish
1. cook spaghetti in boiling salted water (check timing, but taste to ensure it is al dente)
2. in the meantime, fry the panchetta for a few minutes, then throw in the garlic and fry till it is browned slightly
3. combine egg and parmiggiano reggiano, whisk till they mix kinda well.
4. in the meantime, fry the mushrooms and sausages in olive oil.
5. turn OFF the heat on the pan of panchetta/garlic, drain spaghetti before dumping the spaghetti into the pan and quickly adding the egg/cheese combination and toss/mix all ingredients to let the egg coat and cook using the heat of the ingredients (and not the fire, else u get scrambled eggs)
6. top with mushrooms and sausages.
the verdict? (hehe.. the food blogger judges his own food)
mushrooms and sausages don’t add to the flavor, but neither to they really detract from it, so its fine. i think i needed to be slightly more generous with the cheese to get a thicker consistency, and well, i think i want to try it with hand-made spaghetti to see if it makes a difference. but overall, it actually smells and tastes good!
oh.. one annoying thing that occurred to me was that I was struggling with the spaghetti (since it was the pre-processed hard type) – struggling to force the entire straight strand into my pot which was too shallow (as normal pots are..). methinks i need one of those industrial spaghetti pots or just.. buy hand-made ones =)
this dish is worth recreating and perfecting because its the perfect low-investment, high-payouts kinda dish. yum!