This would serve about two people, and only takes about 10 minutes to make.
1/2 lb of mostacolli pasta
4 egg yolks, whites discarded
3 slices of bacon, or pancetta
2 cloves of sliced garlic
½ cup of parmesan
¾ cup of cream
1 handful of torn basil
salt and pepper
Bring a pot of water to a boil and cook your pasta, about 8 minutes. While the pasta is cooking, place a small saute pan over medium heat, slice your bacon and garlic and saute for about 5 minutes. In a mixing boil whisk your cream, egg yolks, parmesan and basil. By this time your pasta should be just about finished. Turn off heat, drain the pasta, and return to its hot cooking pot. Pour the egg mixture over the pasta. Add the bacon and garlic, and fold the ingredients together. There should be just enough residual heat in the pot and pasta to lightly cook the eggs without making them too clumpy, you are aiming for a slightly viscous consistency. Plate and season with salt and pepper, not too much salt as the parmesan already brings a degree of salty-ness with it.
I’m a sucker for pasta carbonara, especially if there’s the right amount of parmesan in it. Yum.
After being back in Jakarta, it’s become hard to find one that’s affordable and close to home. But this girl’s gotta eat! So when I stayed for a couple of days at the East, I knew I had to try one of the cafes in Kelapa Gading.
Amyrea is a quaint restaurant/cafe that also serves as an art space. They sell a few trinkets by local artists and also really cute baked goods. Their carbonara pasta went better than I expected and the peach tea I ordered surprisingly complemented it well.
I’d love to go back because it does have a very homey feel to it, plus the staff was super friendly. But being situated in the South, it seems like it’s just topping the list of recommendations for anyone looking for a good cafe at KG.
Paul Lowe, known to most of you as Sweet Paul, has just released his first cooking + crafting book state-side. Paul is a friend, collaborator and most of all a mentor. Eat & Make is full of simple and delicious recipes, tasteful DIY ideas, and luscious photographs.
It is so inspiring, after finally getting myself a copy last night, I nearly started making his “World’s Best Cake“ at one-o'clock this morning. And his roasted chicken with olives and lemon is on the menu for dinner tonight!
Lucky for you, I’m giving away a copy!
For a chance to win your free copy of Sweet Paul Eat & Make, simply send an email with your full name to [email protected].Entries will be accepted until Thursday, April 10th, Midnight, EST. The name will be chosen at random. The winner will be contacted via email. *The giveaway is now closed. Entries will no longer be accepted.
If you can’t possibly wait to get your hands on this gorgeous book, you can get yourself a copy wherever books are sold. Everything about Sweet Paul Eat & Make is breathtaking, trust me, you need one!
In the meantime, Paul has generously shared his favorite pasta recipe from the book; a perfect carbonara with a touch of Spring. My personal favorite weekend breakfast pasta.
With simple cooking, it’s all about the ingredients. For my carbonara, I like to use farm-fresh eggs, which make this dish shine. Their yolks are a deep orange, versus the pale yellow of most grocery-store eggs. If you have a local egg farm or farmers’ market, try fresh eggs for yourself. The peas add a nice hint of color.
2. Meanwhile, heat a medium skillet over medium heat and cook the bacon until crispy, turning occasionally, 5 to 7 minutes. Drain on paper towels. Set aside.
3. Cook the spaghetti in the boiling water, stirring occasionally, according to the package directions, until al dente. Drain.
4. While the pasta is cooking, mix the cream, egg yolks, Parmesan, peas, 1⁄2 teaspoon salt, and the pepper in a large bowl.
5. Add the hot pasta to the cream mixture and toss well. Mix in the bacon and serve immediately with extra Parmesan.
