Spaghetti Cabonara

Spaghetti Cabonara was once my favorite pasta because I used to crave bacon a lot and Cabonara has a full taste of bacon! Not to mention its nice and warm cheese and cream flavors, you know what I'm saying if you like this pasta as well! Later I learned to appreciate many other ingredients on earth, the pure tastes of food without much seasoning especially when cooked with pasta, so Cabonara went down in my favorite list. However, I still miss this classic and have finally got a recipe of it from an Italian cookbook from the library. I am more than happy to share it here!

Ingredients:

20g Butter
80g Bacon, diced (or other cured ham like proscuitto or pancetta)
80 ml cream
2 egg yolks
parmigiano reggiano cheese (add according to your liking)
150g dried or 300g fresh spaghetti

Steps:

1. Melt butter over medium heat and add bacon bits and stir fry until fragrant, for abt 5 min. Discard most of the fat.

2. Cook pasta in another bowl for about 7-8 min. till al dente while making sauce.

3. Mix together cheese (grated into fine powder), cream and egg yolks and add mixture to a large pan with the bacon. Add in the hot pasta and cook over a very low heat and stirring constantly, until sauce thickens and turns a little powdery, about 4 minutes.

4. Serve immediately with a glass of crisp white wine!

My Dreamy Cheesy Summer Pasta

Today is another rainy Sunday. It has been a few weekends that Hong Kong is pouring heavy rain and it makes all beach plans delay... :( So, after a big feast yesterday till this morning, I have decided to make a light dinner. The recipe is adapted from the blog of Meal Planning 101, and since I am running out of parmigiano reggiano cheese, I substitute some ham flavored cream cheese to the sauce, and I also use lemon juice mixed with skim milk instead of sour cream called for in the original recipe. The pasta sauce was a bit curdled and runny at first, so I added an egg yolk to thicken and enrich it! As you can see, there is a rather cute pink color of the sauce at the end, and this is because the kind of vegetable that I use is called "red yeen choi" and it has a beet root color in its leaves and so the sauce becomes pinkish! The color plus the nice lemon scent and the cheesy taste makes this dish really dreamy and happy to consume! Also, the green beans are at their peak during the summer time, so crisp and sweet! Although this is an improvisation of the original recipe, I really like it!