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Week 29 of 52: Chorizo Carbonara

28 Jul

I was watching the Asian Food Channel, and the Japanese show Dosanko Cooking was on. I love this show because the host, Mrs. Hoshizawa, seems almost the Japanese equivalent of Julia Child. She’s very amiable and looks like she really loves what she’s doing. She teaches three simple recipes in her show, and that day one of them was carbonara. It seemed pretty simple when she was doing it, and it inspired me to try my own version. Her carbonara featured bacon as the flavoring agent, but as I didn’t have any I used chorizo instead.

Chorizo Carbonara

Serves 1-2

  • ~200 g spaghetti noodles
  • 1 tbs butter
  • 1-2 cloves garlic, chopped
  • 1 chorizo sausage, chopped into 1cm cubes
  • ~1/4 cup grated cheese (I used monterey jack)
  • 2 tsp all purpose flour
  • 1 cup fresh whole milk
  • salt and pepper, to taste
  • 1-2 egg yolks

1. Cook the spaghetti noodles in some water with a bit of salt, about 5-8 minutes. Set the whole pan aside (the spaghetti and the soaking water).

2. Add the flour to the grated cheese, and mix thoroughly. Set aside.

3. Melt the butter in a wide pan. Saute the garlic until limp and translucent. Add the chopped chorizo and cook for about 5 minutes.

4. Add the milk. Mix thoroughly and simmer for about 2 minutes.

5. Add the cheese-flour mixture. The cheese should melt shortly and the flour should help thicken the sauce.

6. Fish out the spaghetti noodles from the other pot and add it to the sauce. Mix thoroughly to coat the noodles evenly. If the sauce turns out a bit dry, add a tablespoon or two of the spaghetti soaking liquid.

7. Season with salt and pepper, then turn off the heat.

8. While the noodles are still hot, quickly add the yolk/s and vigorously mix to cook it in the residual heat. Serve immediately.

The whole process turned out faster than I expected. You can of course use bacon as Mrs. Hoshizawa originally intended, in which case you might need to use less salt at the end. You can probably use different pasta shapes as well. Mrs. Hoshizawa also had some toppings (parsley if I remember correctly), so you might want to try doing that as well. It performed very well as a baon (although don’t try to use it past 4 days or something).

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Posted by on July 28, 2011 in 52-Week Challenge 2011

 

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