Written by Shirley T
Saturday, 03 October 2009 06:51
Thought of becoming Italian for a meal, I tried to prepare pasta with carbonara sauce since I have a packet of fusilli at home. At times, pasta preparation isn't simple when you are running out of necessary stock at home. But if almost everything is available, it is an easy and a quick dish to put on dining table.
An interesting fact about pasta, it is originated from China though most of us might mistakenly guess Italy. Made of flour and water (dried pasta), pasta is a generic name for wheat based noodles in various lengths, widths, shapes and varieties. Amazingly, there are approximately 3500 different shapes of pasta. Wow! Among the most common pasta in the market/restaurant are spaghetti (think rods), macaroni (tubes/cylinders), fusilli (swirl or corkscrew) and lasagna (sheet). The key characteristics of pasta are durum wheat semolina. It contains high gluten and is prepared with a technique that allows the resultant dough to be highly malleable which eventually permit the formation of various shapes and sizes. Made of wheat, pasta offers a good alternative to our staple food - rice.
I had never prepared carbonara sauce before but guess it is always never too late to learn something new! Having too much of Bolognise sauce, perhaps carbonara is a good choice for a change. Although my Significant Other is not a fan of fusilli (or better known as 'corkscrew' pasta), I kind of like it with creamy carbonara sauce. Sinful yet delicious!
There are enormous recipes for carbonara sauce if you search on the internet. I adapted this carbonara recipe from e-rcps.com and tailored it with the ingredients I have at home.
2 cup fusilli or 'corkscrew' pasta
1 tbsp butter
2 diced Frankfurter (mixed sausages of pork, beef and chicken)
1/2 cup grated cheese (Italian Blend)
1/2 cup milk (you may opt for heavy cream to get a creamier taste)
1/2 cup chopped parsley
salt, sugar and pepper to taste
1. Bring 3 cups of water to a rapid boil. Put in the pasta. Turn to medium heat, sprinkle some salt and pour in some oil. Cook for about 12 minutes or reach the desired tenderness.
2. Once the pasta is cooked, drain it well.
3. Place butter into a medium size saucepan at medium heat. Add in the diced frankfurter and stir occasionally.
4. Place in the pasta and saute.
5. Grab a bowl, place in the egg, add milk and cheese. Stir and mix well.
6. Turn the sauteed pasta/frankfurter to low heat and slowly pour in the mixture of egg/cheese/milk/parsley. Toss the pasta gently and allow cheese to melt, milk to evaporate and the sauce becomes thicken.
7. Turn off the heat. Add in the fresh parsley and toss gently. Dash some salt, pepper and sugar to taste.
7. It is now ready!
Tips: Check out the recipe of Honey Glazed Baked Salmon here.
Wish to know the name of each pasta, try this Pasta Quiz to learn more. Really amazing! I had never known there are so many types of pasta on earth! Gheezz, I got less than half correct but it was fun though
Acknowledgment: This recipe is inspired by e-rcps.com - Carbonara Sauce with Eggs, Bacon and Cheese.
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