I will be upfront and admit that this post is an updated version of an old post. For those of you who has been following me from the very beginning, you will notice that I took down most of my old recipe posts.
Reason for this is I noticed too many of my measurements are off and cooking with a gas stove and an electric stove is completely different. And for some strange reason, I also noticed many of the ingredients cook differently. Best example I could give is bacon here produces far more oil when fried then the ones I used back in Malaysia.
Okay, now that I have explained myself, let's get to the real deal...
As far as I could remember, dad has always insisted "One may live frugally but must eat lavishly". What he actually meant was regardless how bad, how busy one's day is, when it's meal time then one must sit down and enjoy the meal. Never rush through your meal as it is life's luxury. Mind you, dad is a fantastic cook and us 3 siblings always looked forward to his rest day as he would cook for the family. To be perfectly honest, we still do now.
If you are a healthy enthusiast or Italian, please avert your eyes and for the love of gawd, DO NOT READ THIS POST.
This recipe is my version of Pasta Carbonara, it is in no way authentic and my go to recipe when I want to be naughty and punish myself with loads of carb and fats. Oh yes, I have many of those days which unfortunately are more often than not.
And if you hear a faint echo of nooooo, that's my hips, thighs and belly screaming for mercy.
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| Sorry for the pathetic amount of fresh parsley in this picture, I freaking ran out of it. |
Ingredients:
2 cups pasta of your choice; I used penne
2-3 cloves garlic; minced
6 strips bacons; sliced thinly
50g (a small packet) fresh white button mushrooms; sliced
Sauce:
1 cup of cream
1 cup of freshly grated Parmigiano Reggiano
1/8 tsp sea salt
1/4 tsp black pepper
4 egg yolks
1-2 tbs fresh Parsley; chopped
Cooking method:
1. Mix all 'Sauce' ingredients together and set aside.
2. Cook pasta as per package instruction.
3. Fry bacons WITHOUT oil in a non stick pan until very lightly brown. If there is too much oil then discard all but one tablespoon.
3. Add garlic and mushrooms to bacon and cook until mushroom is done to your preference.
5. Drain pasta and add into bacon/mushroom mixture and mix well.
6. Turn off the heat and add in sauce mixture and toss quickly to make sure pasta is well coated with sauce.
7. Enjoy it while it's hot!
NOTE:
1. This recipe measurement is for 4-5 portions, I always cook extra during dinner so we can have some for lunch the next day. Please scale it down to the portion that you need.
2. Make sure egg yolks and cream are room temperature as sauce will be cooked by the hot pasta.
3. Do NOT add sauce while heat is still on as the egg yolks will cook and curdle.
4. You can opt to use chicken/turkey ham instead of bacon for a healthier version.
And with that, I'll end this post by admitting there are some days that I live to eat...sad but true.
What about you?
EDIT: From next week Monday onwards I will be transferring to my own domain and the new link will be www.reflectionofsanity.com
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