Spaghetti Alla Carbonara
February 4th, 2010 by Shue
Spaghetti Alla Carbonara is an Italian dish based on bacon and eggs. This classic Spaghetti Alla Carbonara recipe astonishingly simple and quick. If you want more taste you can add peas, broccoli or mushrooms. Spaghetti Alla Carbonara is a perfect dinner if you have a late afternoon work.
Ingredients
3 tbsp extra virgin olive oil
1 medium onion, finely chopped
1 clove of garlic, crushed
350 grams spaghetti
6 rashers of bacon, rind remove, chopped
4 eggs
75 grams Parmesan, grated
6 tbsp dry white wine
2 tbsp chopped fresh parsley
salt
freshly ground black pepper
Directions
Boil the salted water in a large pan and cook the spaghetti for 8-10 minutes or until tender.
Heat the oil in a pan and cook the onion for 5 minutes or until soft. Add the chopped bacon to the pan and cook for 2 minutes over a low heat. Add the wine and cook until the wine has evaporated.
Beat the eggs with the Parmesan, parsley, and salt and pepper to taste.
Drain the spaghetti in a drainer quickly but thoroughly. Put the spaghetti back into a large pan and stir in the beaten egg mixture and the bacon immediately, so that the heat from the spaghetti cooks the egg.
Spoon on to hot dishes and serve immediately.
Serves 4-6.
Molten Chocolate Cake
February 1st, 2010 by Shue
This Molten Chocolate Cake is absolutely heavenly, perfect for your finale romantic dinner.
Ingredients
113 grams best dark chocolate
113 grams unsalted butter
1 cup icing sugar
2 eggs
2 egg yolks
6 tbsp. flour
1 tsp vanilla extract
4 custard cups
Directions
Preheat oven to 425°F.
Greased custard cups . Place on baking sheet.
Melt the chocolate and butter together. Cool slightly.Stir in sugar until well blended. Meanwhile, in a separate bowl, whisk together the yolks and eggs then mix in the icing sugar and vanilla extract. Whisk this into the chocolate mixture then whisk in the flour. Divide batter among prepared custard cups.
Bake for 13 minutes or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately with whipped double cream or vanilla ice-cream.
