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Mary's perfect spaghetti carbonara is an Italian classic that's been a favorite for decades. And as an Asian foodie, I couldn't help but try my hand at making it. The delicate balance of creamy eggs with salty pancetta coupled with the robust flavor of Pecorino Romano cheese was nothing short of perfect!
Ingredients:
- 1 lb spaghetti
- 4 large eggs
- 1 cup grated Pecorino Romano cheese
- 1/2 lb pancetta, diced
- 4 cloves garlic, minced
- 1/2 tsp black pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
To start, I boiled the spaghetti in salted water until it was al dente. While that was cooking, I diced the pancetta, minced the garlic and chopped the parsley.
In a pan, I heated the pancetta over medium-high heat until it was crispy and golden brown. Then I added the garlic and cooked for an additional minute until it was fragrant. Next, I turned off the heat and set the pan aside.
In a separate bowl, I whisked together the eggs, Pecorino Romano cheese, and black pepper until it was smooth and well combined.
Once the spaghetti was cooked, I drained it and added it to the pan with the pancetta and garlic. I added the egg mixture to the pan and stirred everything together until the eggs were cooked and had formed a creamy sauce.
At the end, I garnished the spaghetti carbonara with freshly chopped parsley and a drizzle of olive oil. It was the perfect blend of salty, savory, rich and creamy.
Porcini Pasta
If you're looking for a delicious and hearty pasta dish on a chilly Autumn evening, look no further than this Porcini Pasta recipe. The rich, earthy flavor of dried porcini mushrooms combine with the sweetness of caramelized onions and the subtle saltiness of Parmesan cheese for a dish that is perfect for family dinners or dinner parties with friends.
Ingredients:
- 1 lb pasta (preferably fusilli or penne)
- 2 oz dried porcini mushrooms
- 2 yellow onions, thinly sliced
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
- Salt and pepper, to taste
To start, I began soaking the dried porcini mushrooms in warm water until they were soft. Once they were ready, I drained and set them aside.
I then cooked the pasta in salted water until it was al dente. While the pasta was cooking, I heated olive oil in a pan over medium heat and added the sliced onions. I sauteed them until they were soft and caramelized, about 20 minutes.
Next, I added minced garlic to the pan and cooked it for an additional 2 minutes, until it was fragrant. I then added the soaked porcini mushrooms, including the liquid, to the pan and cooked everything for another 5 minutes, stirring often.
At this point, I drained the pasta and added it to the mushroom mixture in the pan. I then added the grated Parmesan cheese and chopped parsley to the pan, stirring everything together until the cheese was melted and the pasta was well coated.
Finally, I seasoned the porcini pasta with salt and pepper to taste before serving. It was a delicious and comforting meal that truly captured the essence of Autumn in the aroma and taste.
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