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Spaghetti alla carbonara is one of those dishes that you want to eat EVERY.SINGLE.DAY but you really shouldn’t but you totally could but you really shouldn’t but…

you get it.

So, i’ll be honest, the idea of raw egg being stirred into your pasta and not knowing it’s “cooked” is frightening, but i took the risk and it was totally worth it. no tummy aches. no long hours in the oval office. just a belly full of happy.

My version is not like the others you’ll find on the internet, at least not from what I’ve seen, so really maybe i shouldn’t call it spaghetti alla carbonara – but whatever, it’s close enough.

The most important thing about making this is the technique…DO NOT let your eggs become scrambled.

Ingredients:

Half Small Onion, diced
Teaspoon of Garlic, minced
6-7 slices of bacon, diced
Olive Oil
Spaghetti
Egg, whisked well
Parmesan
Black Pepper

Coat a pan with olive oil and cook your bacon until just about crispy…add onion and continue cooking until opaque & bacon is crispy…add garlic, be sure not to burn! After your onion, bacon and garlic is cooked, take it off the heat.

Whisk egg, parmesan, black pepper together till mixture is homogenous

Add cooked pasta to the onion/bacon/garlic and mix well – take egg/parmesan/black pepper mixture and toss into the hot pasta/onion/bacon/garlic mixture – mixing continuously until well coated and looks creamy.

Top with a little extra parmesan and black pepper if you wish.

Enjoy. every. single. bite. !!!

Last night’s dinner was a success! For the first time ever, I was all prepped and ready to go with 30 minutes left before my guests were scheduled to arrive. I didn’t know what to do with myself! However, of course, I decided to not cook the entrees until about 10 minutes when they were scheduled to arrive, causing a bigger delay than I anticipated…I didn’t want the food to get cold! I really have to work on my time management skills…

Anyway, I think the highlight of last night’s dinner was the Bo Luc Lac, or Vietnamese Shaking Beef, I prefer to call it “Shaky Beef” …gives it some character and much more fun to say than “Shaking Beef”. Google where the actual name originates.

I adapted my recipe from one of my favorite food bloggers Rasa Malaysia !

Shaky Beef

*Excuse the crappy picture quality – taken with my camera phone in a hurry*

Ingredients:

Beef Marinade: Ribeye cut into 1″ cubes 2 tablespoons of garlic 1.5 tablespoons of sugar 2 tablespoons of oyster sauce 1 tablespoon fish sauce 1 tablespoon of sesame oil 1 teaspoon of soy sauce (light sodium)

Vinaigrette 1/2 cup rice vinegar 1.5 tablespoons sugar 1/2 tablespoon salt

Other Stuff Red Onion, thinly sliced Watercress Tomatoes

Method: Cut your beef into cubes. Prepare your marinade. Mix your marinade with your beef at least an hour before you cook.

Slice your onion thinly. Prepare the Vinaigrette. Pour about 1/4 cup of the vinaigrette over the sliced red onions and let sit for at least 10 minutes in the fridge.

Clean your watercress (soak in water and wash thoroughly, watercress contains lots of dirt and can be sandy if not cleaned properly!). Slice your tomatoes thinly. After all your vegetables are clean and cut, prepare your bed of watercress and tomatoes on a serving platter, set aside.

Heat a large wok or pan over high heat. Add oil. When it begins to smoke, add an even layer of beef and allow to sear for 2 minutes, then shake the pan back and forth to allow the other sides to sear. IMPORTANT: Cook the beef in batches to get a good sear.

Transfer the beef to bed of watercress and tomatoes. Drizzle a little o f the vinaigrette over the beef, watercress and tomatoes. Top with pickled onions.

OPTIONAL – Dipping Sauce – Juice of 1 lime Salt Pepper

Get your NOM NOM NOM on!