SALTED EGG CARBONARA WITH FRIED PORK LARD
A word of caution...... If you can't take such unhealthy food, please do not read further. I have been told that some of the food that I cook should come with a health advisory label, you know, like those that come on cigarette packs? Well, this is one of them. So, there! Done!
I've always been a fan of salted eggs. Lately in Malaysia and Singapore, lots of food have fallen to the mighty salted egg. Salted egg prawn, squid and crab is now a commonplace in the food scene. Burgers and croissants just joined the list. And now, it seems, pasta too! I came across a recipe of salted egg carbonara on the internet, but since I love my food spicy and sinful, I tweaked the recipe with some fried pork lard and bird's eye chili and viola! My new favorite dish!
Ingredients for a plate of heart attack inducing goodness.......
125g penne
2 egg yolks
3 cloves of garlic, chopped
3 rashes of the fattest bacon, chopped
3 bird's eye chilies, finely chopped
A handful of parsley, chopped
Parmesan cheese, as much as you like
2 tablespoons olive oil
1 tablespoon Italian herbs
1 sated egg yolk, steamed for 15mins and mashed
some salt for the pasta water
50g of fried pork lard bits
Method
Cook the penne according to the instructions on the pack.
In a pan, pour in the olive oil, garlic, Italian herbs and bacon, cook till the bacon is crispy, put it aside.
Beat the egg yolk and slowly add 3 teaspoons of Parmesan cheese into it.
When that's done, add the mashed salted egg yolk into it. You will not be using all of it as the mixture will be too thick. Don't worry about the remainder, you can toss it into the pasta when it's done. you should get about the same consistency as in the picture below
In a mixing bowl, put the remainder of the mashed salted egg yolk, parsley, bird's eye chilies and bacon bits.
Drain the pasta, saving a cup of the water used to cook the pasta.
Mix the hot pasta with the egg yolk and cheese mixture, with all the other ingredients in the mixing bowl.
Add a little of the water you saved earlier into the mix to get it a little creamier.
Now's the time to add in the fried pork lard and it's ready to serve!
Enjoy! But remember, Too much of the good stuff is not good for you! Moderation is the key! And should you think that this should be on my menu, please let me know! Thanks!
