BaliLife
hi chilli,well that again sounds delicious..mine is only very slightly different..1. to the pancetta or bacon i add a dozen or so fresh [b]thyme[/b] sprigs (depending on the amount i'm cooking)..2. i only use the egg yolks and to the egg yolks / parmesan mixture i add cream - 1/2 a cup per 3 egg yolks..3. i don't use parsleyeverything else, identical, right down to ensuring you keep some of the pasta water to add later..[i]on a different note, i wish it'd stop raining in london! it's 11.52pm in surabaya and i just want this dam federer / nedal game to finish :x and i want federer to kick his butt of course, but it's not looking good at the moment - he's down 2 sets to none and is looking as though he's mentally thrown it in :( [/i]
milan
Hubby and I do not eat Spaghetti Carbonara at all as it has too much cholesterol.But here is the recipe:Ingredients: 4 tbsps of oil240 grms smoked bacon cut in cubes of 1 cm500 grams spaghetti8 yolks110 grms grated parmesan cheexe2 tbsps chopped parsleyHeat up the oil in a pan and sautee the bacon for 5-10 minutes until they turn crispy. Take them out and place them on a paper towel to absorb the oil.While in another bigger pan, boil the water with salt. Add drops of oil as to separate the spaghetti and cook them to the time instructed on the packett of the spaghetti.Just before taking the spaghetti out and strain them, beat the yolks, add some black pepper in it. Add also 3 tbsps of the boiling water into the mixture and then the parmesan.Strain well and mix with the yolks and parmesan.Sprinkle bacons and the parsley over.Voila! Selamat mencoba.
BaliLife
Sounds delicious too milan, except the straining of the oil from the bacon :-( that's a lot of the flavour, but I guess your is a healthier version of carbonara :PI need to try it with the parsley next time, given that's how both yourself and chilli prepare it..Ct
chilli
that is why i do not use cream/panna in my carbonara recipe (dont overdo the cholesterol and calories)..
calitobali
Warung Italia has become one of my favorite resturaunts in my 3 weeks so far in bali. I end up eating there once or twice a week.Just like you Bali Life my favorite is the Tagliatelle al Pesto. I've seen a few others around but have only eaten at the one on JL Kunti
BaliLife
absolutely, it's amazing.. :)
Louiss
I just warn you dear if you have no if you have no information about this place then you must hire the good guider which really facilitate you in all the areas of the mentioned city.
gilbert de jong
and you Louiss could read "date posted" before replying :icon_wink:
hermit
[b]Reviving old Threads[/b]and you Louiss could read "date posted" before replying :icon_wink:[/QUOTE] Louiss is doing a good job!He has already revived at least fifteen old Threads!
gilbert de jong
good job?? well good is relative, imho posts/threads don't need to be revived since they will always be part of the archive (search option) :icon_wink:
sassyoz
[b]Louiss Louiss Louiss[/b]I just warn you dear if you have no if you have no information about this place then you must hire the good guider which really facilitate you in all the areas of the mentioned city.[/QUOTE] There you go.................your name is now all lit up like a Christmas Tree!!!!!!Thanx for passing thru with your great inputWelcome into the dark ages/archives
Markit
[b]Defend the past and your future is assured - says Methusela[/b]I don't really understand why dredging up posts and threads from the past should be a problem?Most of the themes handled here on the forum come around again and again anyway so if someone feels the urge to comment on an "old" subject he or she is just refreshing some old news - newspapers do it all the time.To tell the truth I'm also glad to see some of my idiocy from earlier coming around again - we are all soooo much wiser now:icon_cry:
scout
[b]Dredging up the past[/b]I for one am thrilled, now have some new recipes to add to my pasta collection :icon_biggrin:
ivari732
thanks! going to visit soon
ivari732
Didn't have to be disappointed. Although they charged me more than in the menu but this seems to be usual in bali. This week already 3 times. Usually 5000 more then in menu.
chris44
[b]were is the warung[/b]he i think if real italian warung they would need my home made pesto..there is no better in asia:)of course i sell all fresh herbs for a nice italian restaurantlike thym, oregano, basilikum , etcjust mail me
