Рецепт PASTA CARBONARA / CARBONARA PASTA (Homemade Sauce)
Carbonara Pasta
Ingredients 250 grams spaghetti, boiled according to label instruction or until cooked 2 table spoon olive oil 200 grams smoked meat cut cubed
100 gram minced chicken
1 clove garlic 2 eggs 200 grams pasta cream 100 grams parmesan cheese, grated 1 teaspoon dried mixed herbs 1 teaspoon dried mint leaves 2 teaspoons coarse blended black pepper
5 baby carrot halved
1 stalk celery - chopped 125 gram minced fresh button mushroom
Salt Fresh basil leaves Methods Boil the pasta in a large pan of boiling salted water according to packet instructions. Heat the olive oil in a large frying pan over a medium-high heat and fry the smoked meat, minced chicken, baby carrot, minced button mushroom and garlic for 2-3 minutes, until the meat is crisp and browned and chicken turn white. Reduce the heat to low. In a bowl, lightly beat the eggs with the pasta cream and most of the grated cheese, reserving a little cheese for the garnish. Season generously with freshly ground black pepper, mixed herbs and dried mint leaves. Drain the cooked spaghetti, reserving a few tablespoons of the cooking water. Tip the spaghetti into the pan with the smoked mead and pour in the cream and egg mixture. Mix well over a very low heat, add chopped celery, adding a little of the reserved pasta water to loosen the mixture if needed. Scoop the pasta into serving bowls and sprinkle with the remaining cheese and the chopped fresh basil. Serve immediately. Pasta Carbonara
Bahan-bahan 250 gram spaghetti direbus dalam air bergaram lebih kurang 10 minit atau sehingga masak 2 sudu besar minyak zaiton 200 gram daging salai dipotong kiub
100 gram daging ayam cincang
1 gugus bawang putih 2 biji telor 200 grams pasta cream 100 gram keju parmesan, disagat 1 sudu teh serbuk kasar campuran herba kering 1 sudu teh serbuk kasar daun pudina kering 2 sudu teh serbuk kasar lada hitam 1 batang celery - dicincang kasar 125 gram cendawan butang segar dimayang Garam Daun selasih segar Langkah-langkah Rebus spaghetti mengikut arahan pada pembalut. Panaskan minyak zaiton dalam bekas lain pada api sederhana dan goreng daging salai, daging ayam cincang, baby carrot, cendawan butang serta bawang putih 2 – 3 minit sehingga daging salai menjadi garing dan ayam cincang bertukar putih. Kecilkan api. Pukul telor dalam mangkok bersama pasta cream dan keju parmesan serta diperisakan dengan serbuk lada hitam, herba campuran dan daun pudina kering. Tos spaghetti dan ketepikan sedikit air rebusan. Masukkan spaghetti ke dalam bekas gorengan daging salai dan masukan campuran telor dan krim. Campurkan pada api sederhana, masukkan cincangan celery dan dimasukkan sedikit air rebusan spaghetti jika perlu. Sendukan pasta dan taburkan keju dan herba untuk dihidang dengan hiasan daun selasih. Hidang semasa masih panas.