DINNER AT HOME
One of our all time favorite home cooked meals is Spaghetti Carbonara. My Wife has mastered this recipe and this is restaurant quality at home for sure. Wow...this is so good!
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Showing posts with label carbonara pasta. Show all posts
Showing posts with label carbonara pasta. Show all posts
Sunday, October 8, 2023
Friday, November 6, 2020
CARBONARA WITH CAVIAR
DINNER AT HOME
My Wife has her Carbonara recipe down solid now. This Carbonara was amazing. I kicked it up a notch by adding a scoop of Caviar on top. This was a restaurant quality dinner using just a few ingredients.
Spaghetti, Pecorino and Parmesan Cheese, Egg Yolks, Italian Parsley, Basil and Pancetta.
Click links below for recipe and additional posts on Spaghetti Carbonara;
CARBONARA WITH CAVIAR
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A LITTLE CAVIAR TO KICK THE CARBONARA UP A NOTCH
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| CARBONARA WITH CAVIAR AND A LITTLE VINO ON THE LANAI |
Tuesday, August 11, 2020
SPAGHETTI CARBONARA
SPAGHETTI CARBONARA
DINNER AT HOME
This homemade Spaghetti Carbonara was so good. Like being back in Tuscany where we learned to make it from a Michelin Star Italian Chef. The ingredients are simple. Pancetta, Eggs, Pecorino Cheese, Pasta and Pepper. Added a little Italian Parsley and Basil for color. This was really delicious and a taste of Italy in Hawaii. If a restaurant ever serves you Carbonara with Cream, send it back and never go back there again. This is the Italian way and the correct way to make Carbonara.
Click link below to view post on our Tuscany cooking class;
SPAGHETTI CARBONARA
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CARBONARA ON THE LANAI
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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.
SPAGHETTI CARBONARA
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| 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 |
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| TWO EGGS AND FLOWER |
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| MAKE A LITTLE VOLCANO OF FLOUR AND THEN CRACK TO EGGS AND PLACE ON TOP |
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| THE FLOUR ABSORBS THE EGGS. ADD WATER AS NEEDED |
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| NOW COMES THE HARD PART. YOU MUST KNEED THE DOUGH UNTIL IT FORMS A NICE BALL |
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| FINISHED BALL OF PASTA DOUGH |
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| COVER DOUGH FOR 30 MINUTES |
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| AFTER 30 MINUTES COVERED THE DOUGH RISES A BIT |
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| CUBED PANCETTA NOW NEEDS TO BE COOKED |
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| BEAT TWO EGGS IN BOWL FOR THE CARBONARA SAUCE |
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| FRESH PASTA ROLLED INTO SPAGHETTI |
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| WE MADE OUR PASTA A BIT TOO THICK |
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| 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 |
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| PANCETTA GOES INTO HOT PAN |
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| FRESH SPAGHETTI MADE AT HOME |
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| COOK THE PANCETTA |
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| ADD FRESH PASTA TO BOILING WATER |
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| 1 CUP EACH OF PECORINO ROMANO AND PARMIGIANO REGGIANO CHEESE |
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| MIX EGGS WELL IN DOUBLE BOILER |
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| FRESH PASTA COOKS IN JUST MINUTES AND FLOATS TO THE TOP |
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| PANCETTA, EGGS AND PASTA ARE READY TO GO |
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| ADD FRESH COOKED PASTA TO PANCETTA |
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| MIX PASTA WITH PANCETTA |
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| ADD THE TWO CHEESES AND FRESHLY CRACKED PEPPER |
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| ADD PASTA WATER |
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| PASTA, PANCETTA AND CHEESE ARE NOW READY FOR THE EGGS |
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| POUR IN THE FOAMY EGGS |
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MIX EVERYTHING TOGETHER AND YOU ARE READY TO PLATE THE DISH       |
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