{"id":12497,"date":"2022-06-11T11:01:51","date_gmt":"2022-06-11T03:01:51","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=12497"},"modified":"2022-06-12T12:24:41","modified_gmt":"2022-06-12T04:24:41","slug":"spaghetti-alla-carbonara","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=12497","title":{"rendered":"Spaghetti Alla Carbonara"},"content":{"rendered":"<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12498 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2022\/03\/Spaghetti-Alla-Carbonara-2.jpg\" alt=\"\" width=\"650\" height=\"449\" \/><\/strong><\/em><\/p>\n<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12499 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2022\/03\/Spaghetti-Alla-Carbonara-3.jpg\" alt=\"\" width=\"650\" height=\"430\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">I love carbonara. The boys love it too. It&#8217;s not too difficult to prepare and the best thing is everyone finishes every single bits on their plates after the meal, well, at least most of the time.<\/p>\n<p><!--more--><\/p>\n<p style=\"text-align: justify;\">This version of carbonara is slightly different from the authentic Italian <strong><a href=\"https:\/\/peepor.net\/pint\/blog\/?p=9664\" target=\"_blank\" rel=\"noopener\">Pasta Carbonara<\/a><\/strong> which I have done before. The eggs are beaten with cream as well, to give it a thicker texture. The watercress and basil adds in the last layer of crunchiness so that it is not just carbonara but a plate of pasta with a trove of fresh garden delights. So that nobody can fault it even if it is not fully authentic carbonara or Italian.<\/p>\n<p style=\"text-align: justify;\">I can really eat this anytime. It is so irresisible!<\/p>\n<p><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li>Spaghetti: 200g<\/li>\n<li>Olive oil: 2 tbsp<\/li>\n<li>White onion: 1\/2, finely chopped<\/li>\n<li>Streaky bacon (or pancetta): 50g, diced<\/li>\n<li>Garlic: 1 clove, finely chopped<\/li>\n<li>Egg: 2<\/li>\n<li>Double cream: 150ml<\/li>\n<li>Salt: a pinch<\/li>\n<li>Ground blackpepper: a pinch<\/li>\n<li>Parmesan cheese: 50g<\/li>\n<li>Basil leaves: a handful, finely chopped<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li>Cook spaghetti. Drain and scoop into 3 serving bowls.<\/li>\n<li>Heat oil in frying pan. Stir in onions &amp; bacons. Fry 10min till softened.<\/li>\n<li>Stir in garlic. Continue frying for 2min.<\/li>\n<li>In a separate bowl, beat together eggs, cream, salt, blackpepper &amp; parmesan cheese.<\/li>\n<li>Stir egg mixture into frying pan to combine with onions and bacons. Cook on low heat for 2min.<\/li>\n<li>Pour mixture over spaghetti. Toss to coat evenly.<\/li>\n<li>Garnish with basil to serve.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12500 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2022\/03\/Spaghetti-Alla-Carbonara.jpg\" alt=\"\" width=\"650\" height=\"514\" \/><\/p>\n<p><em><strong>Trick<\/strong><\/em>:<\/p>\n<ul>\n<li>\n<p style=\"text-align: justify;\">I served my carbonara with some freshly cut mustard green seedlings from my pot. It added a nice texture and crunch to the pasta!<\/p>\n<\/li>\n<\/ul>\n<p><em><strong>Serving<\/strong><\/em>:<br \/>\n3 persons<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=12497\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>I love carbonara. The boys love it too. It&#8217;s not too difficult to prepare and the best thing is everyone finishes every single bits on their plates after the meal, well, at least most of the time.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[131,28],"tags":[174,538,160,246],"class_list":["post-12497","post","type-post","status-publish","format-standard","hentry","category-italian","category-pasta","tag-bacon","tag-carbonara","tag-cream","tag-spaghetti"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/12497","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12497"}],"version-history":[{"count":5,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/12497\/revisions"}],"predecessor-version":[{"id":12604,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/12497\/revisions\/12604"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12497"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12497"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12497"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}