I watched him cooking Carbonara in Jamie at Home. Senang je nak buat Carbonara rupanya. Masa tu mmg nak buat tapi tak terbuat-buat.
Sehinggalah setahun lepas tu, baru nak cuba. Hikhik. Senang, ringkas dan sedap resipi dia. Copy paste aje la yer.
SPAGHETTI CARBONARA
Taken from Jamie at Home
Ingredients:
• sea salt and freshly ground black pepper
• spaghetti
• 2 large free-range or organic egg yolks
• 100ml double cream
• 2 good handfuls of freshly grated Parmesan cheese
• olive oil
• 12 thick slices of beef strips
• a small bunch of fresh thyme, leaves picked and chopped, flowers reserved (if you can get hold of flowering thyme)
Put a large pan of salted water on to boil. Your water will now be boiling, so add the spaghetti to the pan and cook according to the packet instructions.
To make your creamy carbonara sauce, put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly and put to one side.
Heat a very large frying pan (a 35cm one is a good start – every house should have one!), add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp. Add 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Fry until they have softened slightly.
It’s very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you’ll scramble the eggs.)
Get everyone around the table, ready to eat straight away. While you’re tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning. Eat immediately, as the sauce can become thick and stodgy if left too long.
