A while ago, my friend suggested that I start a Cooking For Dummies blog for people like her. Every time I cook, I did consider that I could blog about the recipe but bringing out a camera in the midst of cooking doesn’t appeal to me so I haven’t. Times when I do yank out my iPhone to take pictures, I will find that the picture doesn’t look good enough to be blogged. It doesn’t do the food justice.
I stumbled upon the above-mentioned Carbonara recipe last week and when I showed it to Chan, he can’t stop commenting on how good a camera the person is using. Just look at the picture of the tomatoes being poured in. Isn’t it beautiful?
I wasn’t a fan of creamy pastas, not until my second trimester. I began craving for cheesy baked pasta, gratins and creamy soups. Before I was pregnant, this Carbonara recipe would probably not be saved but now, I actually found myself convincing Chan to try this one day (cos he is not a fan of creamy pasta too).
So we did today. I’ve never came across Pancetta before but was glad that I could get it at my local supermarket. It actually tastes like Prosciutto, the closest layman food to them would be bacon but Pancetta tastes stronger (and is more expensive). It is saltier and more fragrant when fried. To cut the long story short, I’ve decided that it would make better Aglio Olio than bacon!
I gauged that the recipe was good for 4 so I halfed all the ingredients and followed the recipe pretty closely. Except that I skipped the onions cos my pregger taste bud still doesn’t fancy onion. Maybe in the midst of halfing the recipe, I got my measurements wrong but to our pleasant surprise, it didn’t turn out that creamy and jelat. Chan actually thought that it looked healthy. You kidding, how can Carbonara be healthy? Well, mine looks like it though. Hahaha.
But come to think of it, this recipe does not involve any salt and oil. All the grease and saltiness came from the Pancetta. Forget about cream and cheese, we need the calcium anyway! (:
So maybe, this is how I will do my Cooking for Dummies blog posts – by sharing recipes which I’ve tested and proven.
To help you with the conversion (why can’t Americans just follow the rest of the world, seriously!), these are the ingredients:
- Fettucine, 250g (usually half a packet)
- Pancetta, 100-150g (I used 100g and it was good enough but I wouldn’t mind more ;p)
- Yellow or White Onion, 1/2 medium (which I didn’t use)
- Garlic, 4 cloves
- Eggs, 2 medium
- Cream, 3/4 cups
- Freshly Grated Parmesan, 1/2 cup
- Coarse Ground Black Pepper
- Cherry Tomatoes, 1 dozen or so
Recipe with beautifully taken pictures here.