Today I decided to make a simple meal. With an empty refrigerator, I basically have just enough ingredients to make a spaghetti dish – the Carbonara. It’s a dish that we have eaten hundrens times before; this time, I decided to make some change to surprise my husband.
Before, we have always used cream as the sauce, and we sprinkled the grated cheese on the spaghetti on the plat. This time, instead, I have mixed eggs and grated cheese to the cream before cooking. This change has greatly improved the texture and taste of the sauce – it is much creamier and rich. Second change I have made was to replace the parmesan with grated Emmental cheese. I like its softer, rounder taste. Finally, I have also added some netmeg powder, it raises the taste nicely. Voila, here’s the recipe:
Spaghetti Carbonara
Ingredients (for 4 people)
500 g of spaghetti capellini (angle hair)
250 g of smoked ham
2 eggs
1 onion
25 cl of cream
a handful of Parmesan
Salt, pepper, netmeg powder
How to cook
1. Chop the onion into very small bits. Warm up a frying pan with some oliver oil and cook the onion and ham pieces together. Adjust the fire down, so that the onion is softened but not burned.
2. Boil the spaghetti in lots of boiling water with some salt, and respect the cooking duration indicated on the packaging.
3. In a separate bowl, mix the eggs, cream, grated cheese together. When the onion is softened, reduce the fire and stir in the cream mix, keep stirring and wait until the whole thing starts boiling again, switch off the fire. Season the sauce with pinches of salt, pepper and netmeg powder as you like. Stir in the spaghatti and mix them well before serving.
We were too hungry to take picture before hand, and here’s what’s left after the meal…
French Cuisine Apprentice 