Ang carbonara ay isang Italian pasta na putahe na nanggaling sa Rome at mayroong white sauce na gawa sa itlog, cheese, bacon at black pepper. May ibat-ibang klase ng paggawa ng carbonara depende sa lugar na gumagawa nito. May ibang hinahaluan ang carbonara ng peas, mushroom at iba pang gulay upang mas maging malasa.
Ingredients o ano mga sangkap?
- ½ lb. na spaghetti noodle
- Bacon, hiniwa sa makakapal na piras
- 2 itlog
- Parmesan chees
- Paminta na dinurog (mga 2 kutsara)
- 1/3 na tasa ng heavy whipping crea
- 2 kutsara ng chopped na dahon ng parsley
Ano ang Proseso sa Pagluto?
1. Hiwain ang bacon at isantabi muna sa hindi pa pinainit na frying pan.
2. Magpakulo ng tubig sa pot para sa pasta.
3. Kapag kumukulo na ang tubig, ilagay na ang pasta. Isalang ito sa kumukulong tubig ng mga 10 minuto at maaari tumikim ng isang piraso upang matiyak na luto na ang pasta.
4. Sa kabilang banda, magpainit ng frying pan sa katamtaman na init lamang.
5. Lutuin ang bacon. Huwag masyadong patagalin ang bacon sa init. Gusto mong maging malambot pa rin ang bacon at golden brown lang ang kulay.
6. I-drain ang pasta sa strainer. I-alog alog upang mawala ang sobrang tubig. Huwag nang hugasan ang pasta at ilagay itong muli sa mainit na pot kung saan ito pinakuluan.
7. Ilagay ang laman ng frying pan (ang bacon at taba nito) sa pasta (doon sa pot) at simulang haluin hanggang sa ang pasta at ang bacon fat ay maigi nang nagkahalo.
8. Ilagay ang binatil na itlog sa mixture ng pasta at bacon at patuloy na paghaluin ang mga ito. Ang itlog ay maluluto mula sa init ng bacon fat at mainit na pasta.
9. Idagdag ang pininong parmesan cheese. Ilagay na rin ang whipping cream para sa dagdag na linamnam sa carbonara.
10. Simulang magsprinkle ng pamintang durog sa ibabaw ng pasta. Maaari ring haluin kasama ang paminta. Lagyan ng parsley para sa toppings, dagdag na kulay at flavour.
COOKING TIPS FOR BEGINNERS, Food safety preparation
Without basic cooking skills, even the simplest dishes can blow up in the face of a less experienced person, and then your face won't look very good because it'll be covered in tomato sauce and failure. Some of us grew up in the kitchen with our parents and lolos and lolas (grandparents), learning the secrets of treasured family recipes. And years later, all grown up, we are at ease trying new recipes, creating our own versions, and happily sharing the creations with family and friends.
For starters, it is very important to wash them thoroughly with soap and warm water before cooking, after touching the bin, going to the toilet, and after touching raw food.
Raw meat, including poultry, can contain harmful bacteria that can spread easily to anything it touches. This includes other food, worktops, tables, chopping boards and knives.
When choosing the recipes and ingredients, you have total control over what you are eating.
Start out by choosing an easy recipe with just a few ingredients. Learn one really good dish (or simple menu) start-to-finish.
Pat the meat dry before adding it to the pan – the less moisture on the outside, the better chance that you'll have a crisp crust on the outside. Cooking food at the right temperature will ensure that any harmful bacteria are killed. cut into the middle to check that the meat is no longer pink, the juices run clear and steam is coming out.
The foods below need to be cooked thoroughly before eating: Poultry (chicken, manok, including chicken liver), pork (including offals, intestines, liver) burgers, sausages
Familiarize yourself with basic cooking terms by reading cookbooks or watching cooking shows.
Follow the instructions in the recipe as closely as possible the first time. You can then modify it to your taste preference when you make it again.
Have everything ready before you start cooking, including having ingredients measured out.
Another important tip for a beginner cook is to clean as you work. When you leave your workspace a mess with leftover ingredients, trash, etc., you tend to forget what it is that you're working on
Cooking is all about having fun, experimenting, and enjoying the process. Even the best cooks have recipes that fail.
