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Sunday, June 12, 2011

Eating Pasta Carbonara with Yoko


They say Italian Pizza actually comes from Greece, and Italian Pasta from China. They say the Turkish coffee is Greek and the Greek coffee is Syrian. They say the finest German is spoken in Prague and the finest Czech in Vienna. They say the Sibiu Salami is made in Sinaia (I will explain you one day what that means, for now take my word). Anyway, if you want to have your dish of Pasta Carbonara follow the instructions (http://www.allpastarecipes.com/pasta-recipes/pasta-carbonara-26.html):

• 1 Pound spaghetti
• 6 Strips bacon, diced
• 1/4 tsp Black pepper
• 1/2 Cup flat-leaf parsley, chopped
• 4 Egg yolks
• 1 Cup grated Parmesan
• 1/2 tsp Kosher salt

How to make Pasta Carbonara:

• Cook the spaghetti as per the package instructions.
• Fry the bacon in a skillet over medium heat.
• Put the fried bacon on a paper towel. Reserve the drippings.
• Beat the egg yolks in a large bowl.
• Add 2 tbsp of the drippings while whisking the egg constantly.
• Add the Parmesan and drained pasta to the egg yolk mixture.
• Toss to mix.
• Add parsley, bacon, pepper and salt.
• Serve immediately.

That's fine, but if you are in Japan? You'll be lost in translation, so my advice is to watch the video of Yoko and to do what she's doing. She's hot!

(The Thousand faces of HANAFUBUKI)



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