Delightful Carbonara topped with slice ham and bacon bits ~Recipes #2~

Carbonara (usually spaghetti, but also fettuccine, rigatoni or bucatini) is an Italian pasta dish based on eggs, pecorino romano, guanciale, and black pepper. The dish was created in the middle of the 20th century.

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I love pasta! and i love its different sauces too! from Alfredo, to Meatballs, to Pesto, and the seafoods :-) I first tasted Carbonara during High School days at Sbarro Festival Mall in Alabang. Its not my fave pasta dish but since its the easiest to prepare, i give it a try. However, my Carbonara doesn't have eggs.  It was a combination of different recipes i learned from the net.

Ingredients

500 grams.     Spaghetti or Fettuccine Pasta
                          (with this recipe i used the latter)
                          I'm using San Remo for my pasta dishes
200 grams      bacon

200 grams      cooked ham

½ cup              butter

1 tsp                 dried basil leaves

½ tsp               dried rosemary

1 pc                   chicken bouillon cube

1 small can      of slice mushrooms

2 cups              of heavy cream (you can use Nestle all-purpose cream)

1 cup                cream of mushroom (the best is Campbell )

1 cup                water

½ cup              quickmelt cheese, grated

                         Parmesan cheese
                         Salt and Pepper to taste

Cooking Procedures

Cook the spaghetti or fettuccine according to package directions. Drain and you can rinse in cold or running water. Transfer to a serving bowl

Step 1: Cook bacon in a skillet over medium-high heat without oil. When the bacon starts to render oil, turn up the heat to high and continue cooking until the edges start to brown (you can cook until crisp). Pour off the bacon fat. When the bacon is cooled, scrumble it into bits of pieces

Step 2: In the same pan, cook the ham for about 1 minute on both sides at medium fire. Set aside. When already cooled, slice it accodring to your preperence.

Step 3: In the same pan, put the butter until melted and add the mushrooms, ham, basil, rosemary. Add the water from the mushroom and bouillon cubes. Add the cream and let it simmer while stirring occasionally. Add the cream of mushroom, water, cheese, and bacon. Add more water until you achieve the desired consistency. Add salt and pepper to taste and stir a lil bit more.

Step 4: Toss with the pasta and sprinkle with lots of Parmesan cheese.

                makes 6 servings


COOKING TIPS!  Please note that before you add some pepper and salt, make sure you already tasted your sauce because the bacon and ham already has a salty flavor.

 You can serve it plain just like this

 

Or with lots of Parmesan Cheese!

 

Buon appetito!

~ d Princess Diary page 19 ~

Tonkatsu ala KC ~Recipes #1~

Tonkatsu is a very popular Japanese food. According to Wikipedia, it was invented in the late 19th century. It consists of a breaded, deep-fried pork cutlet one to two centimeters thick and sliced into bite-sized pieces, generally served with shredded cabbage and/or miso soup. Either a pork fillet (ヒレ, hire) or pork loin (ロース, rōsu) cut may be used; the meat is usually salted, peppered, dredged lightly in flour, dipped into beaten egg and then coated with panko (breadcrumbs) before being deep fried.

My mom is living and working in the land of the rising sun for almost 24 years already. Every time she comes home, there's always a pasalubong that includes Japanese foods that's why one of my fave dishes is Japanese and Tonkatsu is my 2nd Japanese fave food (Tempura being #1 :-D)

This recipe was posted on my former blog that i deleted already but you can still read the original post to my multiply account.

Here's my very own version of TONKATSU. Itadakimas!

Ingredients:

1 or 1/2 kilo boneless pork chop

salt and pepper to taste

flour/cornstarch

2 pcs. slighty beaten eggs

Japanese breadcrumbs

Tonkatsu sauce

Step 1: Wash the porkchops first, then dry it well using paper towel, sprinkle some salt and paper

Step 2: And then, coat it with a flour or cornstarch, then dip it on a beaten eggs and then on a japanese          breadcrumbs

Step 3: Fry until golden brown. serve while still hot with tonkatsu sauce on the side

             makes 2-4 servings 

~ d Princess Diary page 18 ~

"Kath" is ~ In The Kitchen ~

If you're one of my FB Friends, you're familiar with my photo album named Entrepreneur by Profession ~ Cook and Baker by PASSION :D i created about a week ago. Pictures of the foods i cooked and some of my favorite foodies :-)

I learned how to cook because of my Grand Mother. She told me she was a cook of a Spanish family before. from Special Caldereta, to basic Sinigang to Kare-Kare and a lot more, name it and she knows how to cook it. Every time she was cooking, I will crab a pen and paper and did a lil interview thing and was able to write down the step-by-step procedures of how to cook that certain dish.

I'm NOT claiming that my recipes are the best among the rest, but at least, in one way or another, i was able to share it with you those foods that i love and if ever there will be a chance that you, the one reading it right now, follow my recipes and found out it was good enough, a little "Thank You" will make this "little chef" smile and happy :-)

And now, I guess its time to finally show my passion for cooking and baking by sharing with you those recipes i learned from my Lola, from my Alma Matter, those i learned from my mom also, and by watching my favorite cooking shows with of course, the recipes hunting on the net ;-P

Let the Magic of Cooking Begins!

  

Tayo'y Magsikain!

Enjoy your meal!

Itadakimas!

Bon Appétit!

Mani deuseyo! 

¡Buen provecho!

بالهناء والشفاء / بالهنا والشفا 
Приятного аппетита!

~ d Princess Diary page 17 ~