A scientist in the kitchen

This time, I finally did it! I used fresh egg yolks only for my carbonara and added them last, after putting the pan of pasta out of the fire. I added some black sesame seeds which recently bought (got to find ways of using 250 grams black sesame seeds, quick!). My issue with using uncooked eggs is the bacteria that may contaminate my food. It would probably not happen, and I haven’t read a lot of these incidents, but blame (again) my microbiology training for this. I could imagine bacteria growing happily in my food, and I don’t care for that.

Anyway, to go back to my carbonara (which I am submitting to Pasta Presto Nights this week), I used fresh eggs, as in freshly laid eggs which just came from the morning’s daily harvest from our backyard chicken. So fresh it is still warm when my dad picked it up.

Tuna carbonara with black sesame seeds

250 grams linquine pasta
1 can tuna, drained (reserve broth)
3 cloves onion, minced
1 tbsp anchovy fillets (these are actually left overs)
1 tbsp capers, chopped
1 tbsp (mixture of dried herbs -basil, rosemary, thyme)
1 tsp chili flakes
1/4 cup edam cheese
salt and pepper to taste
1 tbsp toasted black sesame seeds

Cook pasta according to package instructions. Saute garlic in oil. Add the tuna,anchovy, capers, herbs and chili flakes and saute for a few minutes. Add the tuna broth and simmer then add the pasta. Toss pasta too make sure it coated with the tuna mixture. Meanwhile, mix egg yolks and cheese. Taste pasta for salt and pepper to add. Remove from fire and add the eggyolk-cheese mixture. Toss pasta to coat as well as to cook the egg yolk. Add the toasted sesame seeds.

Notice the nutty flavor that bursts when you bite on the sesame seeds?

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