carbonara

 

Made it after a long long time .... and improvement below needed before cooking again next time.

55gm of pasta -  must cook it to perfection, not over or under

gramchali - takes at least 10 minutes to slowly render the fat.  I cooked it today under too high heat, and totally forget about it.  It was burnt !!!

When switched off the fire after dumping cooked pasta into the fat, I splashed hot water into the pan, and I forget the water is still being cooked ..... resulting in the whole thing is way too hot !!!!

I finally pour everything into a bowl with egg wash left, and it resulted into dropped temperature, and I poured in too much hot water.  It ended up BLEND in taste, and NOT A HOT DISH.

next time:

1.  render fat first before cooking pasta

2.  pasta must be cooked to the right texture

3.  when kill off the heat of the fat, pour into pasta, wait a bit, till hot water temperture lowered before put into hot water to emulsify 

4.  right amount of liquid is key .... to have the right taste, not diluted the taste with too much water.