Tuesday, June 16, 2015

Pasta Exploration ::: Prefect Spaghetti Carbonara Recipe from Scratch

Been a fan of Carbonara, been buying the ready made sauce. However, since I started baking and using Thicken Cream for my bakes, here I am trying out Carbonara from scratch with the extra Thicken Cream I have in my fridge.

Serves 2 pax
1.5cm Angle Hair Spaghetti (x2 to x3)
2 L of Water
1 teaspoon of Salt

200ml Thicken Cream
2 Egg White
2 teaspoons of Garlic Powder
2 tablespoons of Parmesan Cheese
2 teaspoons of Herbs

8 slices of Bacon (cut up into 1cm slices)
50g sliced Mushrooms
1 tablespoon Olive Oil
Salt & Pepper to taste

2 Egg Yolk (Optional - Garnishing/serving for self mix)
chopped / dry Herbs (Garnishing)

  1. Cook pasta in a large pan of boiling salted water according to the packet instructions.
  2. Meanwhile, mix the Thicken Cream, Egg White, Garlic Powder, Parmesan Cheese gently with a fork until well combine.
  3. Heat up a pan, cook Bacon stirring for 2-3 minutes.
  4. Add Mushrooms and Olive Oil, stirring until the Bacon beginning to crisp, set pan aside.
  5. Quickly add the Carbonara mixture and Herbs, bring it to a simmer.
  6. Drain pasta, then return to pan, toss to combine. The heat from the pasta will cook the egg slightly and form a creamy sauce.
  7. Serve immediately with extra parmesan, crushed Black Pepper, Herbs and top with an egg yolk.

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