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Entries in Carbonara (2)

Saturday
Feb222014

Arborio Carbonara

I'm a big fan of using Arborio Rice in place of pasta. You literally cook it the same way you would cook any dry pasta, in a pot a well-salted boiling water, for about 11 minutes until al dente, and then drain.

Feel free to double the recipe (when I double the recipe I use three eggs), which will make enough for two people, plus leave you with leftovers for lunch the next day.

Arborio Carbonara

1 C Arborio Rice

1 Tbsp olive oil

1 clove garlic, finely chopped

pinch chili flakes

4 strips of bacon, cut into 1/2-inch pieces

1 egg

salt and pepper, to taste

Parmigiano, grated, to taste

- bring a large pot of well-salted water to a boil - add Arborio Rice and cook 11 minutes, or until al dente

- while rice is cooking, heat olive oil in a pan - add garlic, chili flakes and bacon - cook until bacon is almost crispy

- while bacon is cooking, whisk egg, salt and pepper in a bowl

- drain rice and add it to the pan with the bacon - *DO NOT DRAIN FAT* - mix well - you want to coat all of the rice with bacon fat - add the bacon/rice mix to the bowl with the whisked egg - stir well to coat evenly with egg - add a couple of handfuls of grated Parm and mix well - serve hot with more grated cheese on top

* It may sound kind of gross to leave the bacon fat in this dish but, I'm sorry to say, it's a key ingredient (I'm not really sorry to say that). The hot bacon fat emulsifies with the raw egg, turning it into a glorious, silky, delicious sauce. Just go to the gym one extra time and you'll be fine.

Thursday
Dec202012

Carlo's Carbonara

This recipe comes from my friend Carlo, who grew up in San Fiorano, about 60km southeast of Milan. Other than Aglio e Olio, Carbonara is my most favourite pasta to make. The concept is very simple - egg, bacon, pasta and cheese. Recently I have made the discovery of Ratinaud's Guaniciale and I'm not looking back.

Carlo's Carbonara

Dried or Fresh Pasta of your choice - I prefer Spaghettini

Olive Oil

1 Clove Garlic per person

Guanciale, Pancetta or Bacon - cut into 1-inch pieces (as much or as little as you like per person)

Dried Chili Flakes

1 Egg per person

Handful grated Parmigiano per person

Black Pepper

- While pasta is cooking - heat a glug of oil in a sauté pan - cut garlic clove into 3 - cook garlic in oil over med/low heat until brown and fragrant then remove clove(s) and discard

- Add guanciale/pancetta/bacon to oil - cook until almost crispy then add chili flakes (as much or as little as you like)

- In separate bowl, whisk egg, cheese and pepper

- Drain pasta and toss with hot oil/guanciale, then add to bowl with egg and toss again

Super easy. Super delicious.