Tag: Carbonara

Basil Carbonara

Basil Carbonara 1

I am not providing a formal recipe for today’s post as I hadn’t intended to do a post at all. Rather, I bought some Whole-wheat paste to try for the first time and I decided on a ‘Carbonara’ sort of dish. I had some fresh Basil on hand and I thought it might be an interesting addition. It certainly turned out to be just, and so I decided to share…

Basically, I prepared the spaghetti is usual. While it was boiling I sautéed some bacon and, before it started to become crisp, I added a little slivered onion and let it brown. I made the basic Carbonara ‘sauce’ by beating an egg with a good helping of coarsely ground black pepper, and some grated Parmesan Cheese. I also shredded some of my fresh basil.

Once the onions were nicely golden, I added the drained pasta and sautéed for a minute or so. Finally, I took the pan from the heat, added the egg mix and the basil, tossing quickly to coat all the pasta. I served it hot with a little extra cheese. I really enjoyed this and, next time, I will likely use a bit more basil…

Experiment: Spaghetti Carbonara with Pork Belly

Spaghetti Carbonara is a pasta classic and one of my favorites. After having one of the worst examples of it ever served to me at the Medusa Restaurant in Montreal recently, I decided that I would have a go at making it again.

A Carbonara is basically pasta with sautéed bacon to which eggs and cheese are added to make a rich sauce. This alone makes this dish something of a ‘heart attack special’ but heavy cream is also frequently added for a truly decadent deliciousness. Traditionally, either Italian pancetta or guanciale are used as the pork component but in American versions, regular bacon is often substituted. I have made it many times with regular smoked bacon and I actually prefer it to pancetta, but guanciale (or cured hog-jowls) is truly excellent. I have no chance of finding that locally at present but it struck me that uncured pork belly might go very well instead …  Continue reading “Experiment: Spaghetti Carbonara with Pork Belly”