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Sunday, September 28, 2014

SPAGHETTI CARBONARA

SPAGHETTI CARBONARA
DINNER AT HOME

This was our first attempt at making homemade Pasta with Carbonara Sauce.  We were fortunate to take a cooking class in Tuscany, Italy where a Michelin Star Chef from Rome showed us her family recipe for this Italian classic.  The Carbonara Sauce came out great and the entire family loved it.  Our only disappointment was that we rolled the pasta out too thick.  Next time we will be sure to roll the dough out into thinner strips.  This was a fun family effort that had everyone in the kitchen rolling pasta.  Click link below to view our Tuscany cooking class at La Parolina Ristorante.

TWO EGGS, FLOUR AND WATER.  THE CHEFS RECIPE ACTUALLY CALLS FOR HALF REGULAR FLOUR AND HALF SEMOLINA FLOUR.  COULD NOT FIND SEMOLINA SO WE USED ALL PURPOSE.
NEXT TIME WE WILL USE 50% ALL PURPOSE AND 50% SEMOLINA FLOUR
TWO EGGS AND FLOWER
MAKE A LITTLE VOLCANO OF FLOUR AND THEN CRACK TO EGGS AND PLACE ON TOP
THE FLOUR ABSORBS THE EGGS.  ADD WATER AS NEEDED
NOW COMES THE HARD PART.  YOU MUST KNEED THE DOUGH UNTIL IT FORMS A NICE BALL
FINISHED BALL OF PASTA DOUGH
COVER DOUGH FOR 30 MINUTES 
AFTER 30 MINUTES COVERED THE DOUGH RISES A BIT
CUBED PANCETTA NOW NEEDS TO BE COOKED
BEAT TWO EGGS IN BOWL FOR THE CARBONARA SAUCE
FRESH PASTA ROLLED INTO SPAGHETTI
WE MADE OUR PASTA A BIT TOO THICK
THE SECRET IS TO USE A DOUBLE BOILER SYSTEM TO HEAT THE EGGS.
KEEP HEAT ON LOW SO EGGS DO NOT SCRAMBLE.  HEAT UNTIL EGGS BECOME FOAMY
PANCETTA GOES INTO HOT PAN
FRESH SPAGHETTI MADE AT HOME
COOK THE PANCETTA 
ADD FRESH PASTA TO BOILING WATER
1 CUP EACH OF PECORINO ROMANO AND PARMIGIANO REGGIANO CHEESE
MIX EGGS WELL IN DOUBLE BOILER
FRESH PASTA COOKS IN JUST MINUTES AND FLOATS TO THE TOP
PANCETTA, EGGS AND PASTA ARE READY TO GO
ADD FRESH COOKED PASTA TO PANCETTA
MIX PASTA WITH PANCETTA
ADD THE TWO CHEESES AND FRESHLY CRACKED PEPPER
ADD PASTA WATER 
PASTA, PANCETTA AND CHEESE ARE NOW READY FOR THE EGGS
POUR IN THE FOAMY EGGS
MIX EVERYTHING TOGETHER AND YOU ARE READY TO PLATE THE DISH


GREAT TASTING SPAGHETTI CARBONARA AT HOME

SECOND ATTEMPT AT THIS RECIPE WE PULLED OUT THE STAND MIXER 

 NOW THIS IS THE WAY TO MAKE THE PASTA PERFECT EVERY TIME!

POURED THE WHIPPED EGGS ON THE PLATE PRIOR TO ADDING THE PASTA

 ADDED THE FRESH COOKED PASTA TO THE PANCETTA

 MIXED AND ADDED THE TWO CHEESES


 THE SECOND VERSION LOOKED MUCH BETTER THAN THE FIRST

THIRD TIME EVEN LOOKING BETTER!

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