Friday, January 20, 2012

Pasta Carbonara

International Vegetarian Main Course Special
Italian Cuisine
Pasta Carbonara
Serves 2

Fettuccine Pasta- 200 Grams
Butter- 1 Tbsp.
Fresh Baby Spinach- 10-12 Leaves, Finely Chopped
Onion- 1 No., Finely Chopped
Garlic- 2 Tsp., Finely Chopped
Fresh Cream- 1 Cup
Egg Yolks- 2
Parmesan Cheese- 1/3 Cup, Finely Grated
Sun Kissed Tomatoes- 12-14 No’s, Finely Chopped
Fresh Marjoram- 2 Tbsp., Finely Chopped

Sea Salt- To Season
Black Pepper- To Season, Freshly Cracked
Parmesan Cheese- For Garnish, Extra Finely Grated
Fresh Parsley- 2 Tbsp., Finely Chopped


In a Non Stick Skillet, Heat Butter on Medium Heat
Add Spinach, Cook till Spinach Wilts (Softens) & Remove Aside

In the Same Pan, Heat Butter
Add Onion, Garlic & Cook till Translucent
Add Tomatoes, Marjoram, Cook for about 5 Minutes, Remove from Heat & Keep Aside

In a Large Saucepan, Cook the Pasta in Boiling Salted Water for 8 to 10 Minutes or until Al Dente
Drain the Pasta, Shake the Excess Water & Put it back into the Pan on Low Flame
In this Pan, Add Fresh Cream, Egg Yolks & Stir on Low Flame
Next Add Parmesan Cheese, Salt & Pepper & Keep Stirring on Low Flame till 2 Minutes
Turn around in the Pan so that the Sauce coats all the Pasta Strands 
Sprinkle Fresh Parsley & Mix Well
Grab the Pasta with the Tongs & Twist the Plate while Plating it

Add the Cooked Baby Spinach & the Onions-Garlic-Tomatoes- Marjoram Mixture
Pour the Extra Sauce on top, Sprinkle Parmesan & Serve Hot!

This recipe is an inspiration from one of my Favourite shows, ‘Donna Hay- Fast, Fresh, Simple’!

‘Wilting’ Process is used for Fresh Spinach Leaves here as it needs just some time to Cook so that its color & texture are retained
Can also Add Green Peas, Broccoli, Mushrooms or any other Vegetable of Choice
For the Pasta Carbonara, mostly Spaghetti is used but can use Fettuccine, Rigatoni, Bucatini or any thick Pasta
'Al Dente' means Bringing the Pasta to a Firm Yet Cooked state while Boiling, so the Fettuccine in this Recipe should not be too Cooked  nor too Hard

In this Recipe, the Fresh Cream is also called Single Cream with Pouring consistency

Turn around the Sauce & Pasta together gently so that a Velvety Texture forms, so a Set Texture should be avoided
‘Pasta Twirl’ is an interesting technique used to serve the Pasta by increasing its Height & giving it a Pyramid Shape on the Plate through violently shaking it!

Feel free to share your views & do let us know how this one turned out :)

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