Spaghetti Beef Bacon Carbonara
Ever since I was a child, I fell in love with pasta especially carbonara the texture, the flavours that it carry, pasta when done right can be a vessel for your sauces.
I remember growing up eating the pre-made Prego Mushroom Carbonara Sauce and I was hooked on and it became one of my favourites growing up. So I wanted to taste the original but I can’t because the original is made with guanciale (cured pig jowl/cheek) not halal. So I decided to make the Halal version or the closest I can get to it. I’m not saying its authentic but it’s inspired by the techniques of Italian chefs.
After years of doing research through books, Youtube and Google. I have crafted what I think is the best halal carbonara besides using smoked duck breast.
Spaghetti Beef Bacon Carbonara
Ever since I was a child, I fell in love with pasta especially carbonara the texture, the flavours that it carry, pasta when done right can be a vessel for your sauces.
I remember growing up eating the pre-made Prego Mushroom Carbonara Sauce and I was hooked on and it became one of my favourites growing up. So I wanted to taste the original but I can’t because the original is made with guanciale (cured pig jowl/cheek) not halal. So I decided to make the Halal version or the closest I can get to it. I’m not saying its authentic but it’s inspired by the techniques of Italian chefs.
After years of doing research through books, Youtube and Google. I have crafted what I think is the best halal carbonara besides using smoked duck breast.
Cara Memasak
- 1
In a cold pan add in the beef streaky, butter and garlic and slowly bring up to heat on medium to medium low flame untill the beef becomes crispy to render out the fat from the beef streaky
- 2
Strain your beef streaky and reserve the fat and butter mixture.
- 3
In a large pot, boil the spaghetti in salted water (add around 1 tablespoon of salt) for time check your package instructions.
- 4
In a seperate bowl, whisk in your eggs black pepper, parmesan and rendered fat until it becomes a smooth mixture.
- 5
While your pasta is boiling, use the pot as a double boiler and whisk the egg and cheese mixture to sterilise the mixture
- 6
Strain your pasta and reserve your pasta water
- 7
While the pasta water is still hot, take a ladle of pasta water and slow whisk in pasta water to the egg mixture to emulsify the sauce.
- 8
Add in the pasta, toss well with the sauce, add more pasta water if needed but or not too much it not it will be diluted. Serve well.
Cooksnap
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