Pasta Carbonara

The Best Pasta Carbonara is Americanized

Pasta Carbonara is a delicious Italian recipe that can virtually be made with just about any pasta. In this recipe I’m using Penne but feel free to substitute Spaghetti, Linguine or whatever else your favorite pasta might be. One of the other main ingredients is Pancetta. If you don’t know what this is, the best way to describe it is comparing it to bacon. It’s generally around the same cut of meat and it’s treated the same. The major difference is it’s a thicker slice more like ham. But the flavor, as you can imagine just really sets this dish off. The Carbonara sauce itself is just egg yolks with a dash of pepper and fresh grated Parmesan Cheese. So if you think about the bulk of these ingredients with a clove of chopped garlic and some sliced leak, which is pretty much a mild spring onion, then your really talking about a great recipe!

Pasta Carbonara Nazi’s!

This Pasta Carbonara is one of those recipes that every single Italian in the world thinks they know about. I’ve had everyone and they’re dog try to give me advice on how to make this differently and every single opinion has been completely different from the next. So I look at this like a Hamburger. Am I American? Yes! Did I invent the Hamburger? No! Are there hundreds of different ways to make one? Absolutely, so don’t be scared to dive right in and try this version of this recipe because it’s delicious and you won’t regret it!

If you’re looking for more pasta ideas, I’ve got tons of them. But for now, be sure to check out my Spaghetti Squash Pasta and my Lobster Sauce recipe. And if you want to learn How to make fresh Pasta, you better click the link.

Pasta Carbonara Ingredients:

2 Cups Penne Pasta or your favorite
1/2 cup Fresh Parmesan, grated
1/2 cup Pancetta or Bacon, chopped
1 Garlic Clove, chopped
2 tbsp Leak, chopped
3 egg yolks, whipped
1/2 tsp Black Pepper
1 tbsp Butter

Follow my video tutorial for this Pasta Carbonara recipe and enjoy the results.

Pulled Pork Fries

The Best Pulled Pork Fries

These Pulled Pork Fries are amazing. You can go with just about any roast recipe you want but I highly recommend you use 1 of 2 of my recipes; Kalua Pork Roast or my Oven Baked Ribs; Kalua, of course, being a tender Hawaiian style pulled pork and the Oven Baked Ribs being a Steak House style rib with Cumin.

The Fries are made fresh from medium sized Russet Potatoes but if you’re feeling lazy, don’t hesitate to bake or fry up a frozen bag of french fries. I also add a sliced sauteed onion to the pulled pork for a little more flavor and I cover the french fries with Colby Jack Cheese just before I smother with the pork and onions. And after everything is plated, I like to top the whole thing off with a Spicy Mayo Fry Sauce I’ve included in the ingredients below.

If you’re interested in other French Fry recipes, you should really look into my Lomo Saltado recipe. It’s a Peruvian dish with seasoned and seared steak, sauteed onions, peppers and french fries. If you’ve never seen this recipe I highly recommend you take a look at it.

Pulled Pork Fries Ingredients:

4 Russet Potatoes, sliced
1 Kalua Pork Roast or Rack of Ribs
1 Onion, sliced
1 tbsp Fresh Parsly, chopped
Salt to taste

Spicy Fry Sauce
1/4 cup Mayo
1/4 cup Ketchup
1 tbsp Horse Raddish
1 tsp Worcestershire Sauce
1 tsp Balsamic Vinegar

Be sure to watch the short video tutorial and I’ll show you exactly how to make these delicious Pulled Pork Fries.

Grocery Shopping – Ingredients for Oriental Recipes

Believe it or not, it’s so easy shopping for ingredients for Oriental recipes. I’d dare say, it’s even fun. You get so much culture in such a little place and sometimes its just really nice to get out of my comfort zone only to realize it can be just as comfortable somewhere else.

The folks at this 1st Oriental Market are amazing people. They’re so eager to help with all your needs. And I find that this is common just about anywhere I go when it comes to foreign food. People like to share their experiences and culture. I find that it isn’t any different here and the owner, Earl and his wife, make it a real pleasant experience.

Most Oriental Cooking, these days, is very simplified because almost all of the guess work has already been cut out for you. I don’t have to make every individual sauce that is used to combine with other sauces to make one great recipe. For example: when a recipe calls for Hoisin Sauce, you don’t have to make you’re own Hoisin Sauce from scratch(which would require several other ingredients), you just crack open a bottle. And what about Plum Sauce… could you imagine having to make that beforehand too? Both of these ingredients are in my Chinese Barbecue Sauce recipe, which only has 5 or 6 ingredients: Hoisin, Plum Sauce, Ketchup, Sugar, 5 spice powder etc., and that makes it really simple just buying each one of those premade bottles. But, could you imagine having to make all of those ingredients as well? You’d be making ingredients for your ingredients.

That being said, I would just like you to understand and realize that you don’t have to learn translations of ingredients you’ve probably never heard of in the first place. Because, most of the basic ingredients I show you in this video are very versatile to most of the popular Americanized Oriental recipes that you’re likely familiar with anyway.

So get familiar with the few I show you now and I’ll introduce more as we go and you’ll be a pro before you know it!