With all the Christmas festivities happening, there was no time to blog about my pasta adventures for the Pasta Presto Nights. So to start 2008, here’s one more pasta dish from me.
I am more of a red pasta person so it is seldom that I cook cream-based sauces. I got a pasta recipe book with plent of white pasta recipes I just have to cook up one. Nope, I didn’t follow any of the recipes fully but just derived ideas them. Here’s my carbonara version. The original recipe called for adding the egg yolks just before serving. Well, the microbiologist in me could never eat raw eggs so I modified the procedure a bit to come up with my garlicky carbonara.
Garlicky carbonara
250 grams uncooked linquine
1 1/2 cup cream (I used all-purpose cream which more commonly available for me)
3 egg yolks
5 cloves garlic, minced
5 strips of bacon, chopped
2 tbsp olive oil
1/4 cup chopped parsley
1 tbsp mixture of dried herbs (basil, rosemary, oregano)
Cook pasta according to package directions. Brown bacon in olive oil. Remove from pan and chop. In the same pan, sautee the garlic for a few minutes. Make sure the garlic doesn’t get browned. Add dried herbs. Mix cream and egg yolks thoroughly and add to the pan. Make sure that egg mixture doesn’t curdle. Mix once then add the parsley. Immediately add the pasta. Make sure pasta is coated with the sauce then add the bacon. This is now ready to serve.
Sawadee kha! My name is Gay a.k.a. A Scientist in the Kitchen. Science and cooking are two of my passions. I'm a corn breeder who also loves to eat and cook. My kitchen is in Phitsanulok, Thailand where I am based together with Pasta (yes, I love Italian food!) my black labrador retriever. 
Good girl, Gay! Salmonella food poisoning won’t be pretty!
Actually at work, I order pasteurized shell eggs so our patients can have their runny yolks!
My mom says I am so fuzzy about “egg safety” when I survived drinking gallons of Sarsi with fresh egg yolk beaten in! Geez, even the eggs in our wet markets there are not even refrigerated.
hey there, i found your site thru LP…im still concocting my rice challenge entry..not sure if i will be on time..anyways..i love pasta and just like you i’m more of a red pasta person…but i wouldnt say no to a garlicky carbonara..:-)
Lovely mellow start to 2008. Thanks for sharing with Presto Pasta Nights.
hi,
)
just wondering what you did with the egg whites? nanghihinayang kasi ako
last time i made leche flan i planned to just make with the yolk but in the end hinalo ko rin
I love carbonara! Not being a microbiologist I have no problem eating the egg yolks…as long as I don’t think about it too closely…
I may try your method
Lalaine, I can imagine Salmonella growing on the egg shells that’s why I’m so particular about it. Althoug at least with us, we get our eggs straight from the hen (still warm) since we raise them at home.
Hey dhanggit, good luck with the LP entry. Can’t wait to read it!
Ruth, you’re welcome. I enjoy PPN!
Michelle, the egg whites I usually keep to add to omellete (tama ba spelling?) but not longger than a day.
Katiez, as long as egg yolks are cooked, it’s fine with me
Got to laugh at the egg yolks thing.
I do agree it’s difficult to eat raw egg yolks, though I put them in sukiyaki before eating 
Very nice recipe, I made carbonara as well, with turkey
I just finished posting my recipe choice from your blog Gay for the Taste & Create. There were so many great choices it was hard to decide upon just one. I finally just decided to go with what would fit into our menu plan for the week. It turned out really well…colourful as well as flavourful!!
Yummy! I miss carbonara already… I might do one this week. Cheers to you!
Valerie, great to be partners with you in Taste and Create. Will post mine soon.
Hi Grace, thanks for visiting. You’re in my blogroll already.
Good information about pasta,
Pasta is an important ingredient and served with sauce or different seasonings and do not need undercooking. Pasta has to be Italy’s greatest contribution to world cuisine. Most people usually associate pasta with noodles, but pasta actually refers to a wide assortment of flour and grain concoctions that come in a variety of shapes.