My carbonara experiment

Carbonara is one of my favorite food. From research (through internet, so limited to popular folk lore mostly), it is a common pasta dish that derive its name from "Charcoal burner". Some speculated that it started as a dish to charcoal miner who was active in Italy at 16th-18th century.

So Carbonara is a common name for pasta (mostly commonly spaghetti or fettucine, but original Italian prefers penne) with white-cream based sauce made from cream/egg yolk, white wine, Parmesan cheese, and bacon.

My first carbonara experiment is rather successful. I got hold of the freshest ingredients from Cold Storage, which is $2+ 3 slices of bacon (Italy prefers to use pancetta - which is flavored and dried), cream, Parmesan cheese, and fresh eggs. I picked fettucine which is my favorite for heavy based cream to savor more of the goodness of the richness of the sauce than the lightness of angel-haired spaghetti. I also added frozen peas for colors and attempt at veggie-ing it. Today I used back bacon which is less fatty, because I went shopping at 740pm and today Cold Storage has 2 slices left from its Danish "streaky bacon".

I used my stock white wine which is Chardonnay 2008 from Chile, Alta Mira. The receipe recommended a dry wine, so you have to be careful not to use a more sweet-based wine like Moscato, as the cream and bacon tend to overwhelm the delicate note of wine.

I love Carbonara.

Alta Mira, 2008 Chile Chardonnay, its description:
A fresh, juicy Chardonnay bursting with fruity flavours - a cocktail of pineapple, peach, lemon and mango - and with a tangy, crisp finish 

Fettucine, wikipedia-it :
Fettuccine (literally "little ribbons" in Italian) is a type of pasta popular in Roman Cuisine. It is a flat thick noodle made of egg and flour (usually one egg each 100g flour) wider than but similar to the tagliatelle typical of Bologna.^[1] They are eaten with sugo d'umido (beef ragù) and ragù di pollo (chicken ragù).^[1]

Bacon- my dad's favorite sin. In chinese dish, it's regularly cooked with sauce-based stir fry and pressure-cooked to be eated with rice or porridge. Hokkien dialect "gao-bak" means cured meat. In Italian it's best eated after crisply baked or fried with oil until it is crispy and delicious with heavy oil for pasta dished. Wikipedia:
Bacon is prepared from several different cuts of meat. It is usually made from side and back cuts of pork, except in the United States, where it is almost always prepared from pork belly (typically referred to as "streaky", "fatty", or "American style" outside of the US and Canada). The side cut has more meat and less fat than the belly. Bacon may be prepared from either of two distinct back cuts: fatback, which is almost pure fat, and pork loin, which is very lean. Bacon-cured pork loin is known as back bacon

Cost:
Bacon / kg $22.89 - 3 slices about 80gr
Embrog Creamy home brand $3.45
Fettucine product of Italy First Choice $2.40 (500gr)
Seng Choon egg 10x 60gr $2.65
Parmesan cheese Perfect Italiano $12.65 (250gr) product of  Australia...
Garden peas frozen $3.70 (500gr)
White wine Chardonnay Alta Mira from stock