One of the most simple but yet not that easy to make pasta dish is “Carbonara”. The classic Carbonara is just made with a type of Meat (usually Bacon) Filipinos usually use Ham as it is a cheaper alternative, Cheese and Egg. But my recipe includes All Purpose Cream to give it a more creamy texture and flavor to it.
I’ve been doing some research from the internet regarding the origin or history, but I cannot find any concrete proof. Well, it doesn’t matter. As long as it is delicious I will just thank the Food God’s for giving whoever invented Carbonara the idea on how to make it.
This recipe I am sharing today is made from leftovers (pasta dish on budget). See recipe below:
- 500 grams Pasta preferably Spaghetti or Fettuccine
- Boiling Water
- 250 ml All Purpose Cream
- 1 Piece Egg
- 150 grams Cheese Grated
- 1 Tbsp Butter
- 3 Cloves Garlic
Mix Egg, Cheese and Cream in a bowl and stir together. Don't over stir the Egg. Set Aside (Adding the Cheese and Cream in the mixture will prevent the Eggs from being Scramble Eggs)
Boil water with a little Oil (to avoid pasta from sticking)
As all the famous Chef's say; "add Salt in water until water becomes like Sea Water"
Add Pasta in Boiling Water and cook until Al Dente
Drain Pasta and Keep a little of the Pasta Water
Putting them Together
Melt Butter in a pan (Low Heat) and add Garlic
Once Garlic releases its Aroma add the pasta and the sauce and stir until pasta is coated. Season with Salt and Pepper
Add a little bit of the Pasta Water to the Pan. This helps the sauce and the pasta bind together
Remove from heat and serve