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sausage carbonara, originally uploaded by pearlyn83.

Alan’s a really huge fan of Jamie Oliver as many of his dishes are fusion style. This, here is one of the recipes available on his website. It was my first time making carbonara this way and was really apprehensive of how the sauce would turn out. I wasn’t sure what exactly was meant by “silky” texture. At first, we thought we had added too much water but it turned out to be just nice. I would have to say about 1/3 cup water per 100-120ml cream. I had to replace some of the ingredients as I couldn’t get them at the last minute. Instead of linguine, I used egg pasta, and bacon for pancetta. I also added some fresh basil just for its taste. The effect was equally good and it was a thumbs up all around. For those interested, you can get the recipe from http://www.jamieoliver.com/recipes/pasta.

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