Ingredients with Measurements:
- 500g spaghetti
- 1 pack Baguio longganisa (around 250g)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 3 egg yolks
- Salt and pepper to taste
- 2 tbsp olive oil
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking longganisa and garlic
- Mixing bowl for combining cream, cheese, and egg yolks
Step-by-step instructions:
1. Cook spaghetti according to package instructions until al dente. Drain and set aside.
2. Remove the casing from the longganisa and crumble the meat into small pieces.
3. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
4. Add the crumbled longganisa to the skillet and cook until browned and crispy.
5. In a mixing bowl, whisk together heavy cream, grated parmesan cheese, and egg yolks.
6. Add the cooked spaghetti to the skillet with the longganisa and garlic. Toss to combine.
7. Pour the cream mixture over the spaghetti and toss until the pasta is coated evenly.
8. Season with salt and pepper to taste.
9. Serve hot with additional grated parmesan cheese on top.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 650
Fat per serving: 35g
Protein per serving: 25g
Carbohydrates per serving: 60g
Fiber per serving: 3g
Sugar per serving: 3g
Substitutions for ingredients:
- Any type of sausage can be used instead of Baguio longganisa.
- Half-and-half or milk can be used instead of heavy cream.
- Grated pecorino romano cheese can be used instead of parmesan cheese.
Variations:
- Add sliced mushrooms to the skillet with the longganisa and garlic.
- Use bacon instead of longganisa for a classic carbonara.
- Add a splash of white wine to the skillet before adding the cream mixture.
Tips and tricks:
- Reserve some pasta water before draining the spaghetti. Use it to loosen the sauce if it becomes too thick.
- Make sure the skillet is not too hot when adding the cream mixture to prevent curdling.
- Use a non-stick skillet to prevent the longganisa from sticking to the pan.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of milk or cream to loosen the sauce.
Presentation ideas:
Serve in a large pasta bowl with additional grated parmesan cheese and chopped parsley on top.
Garnishes:
Chopped parsley, red pepper flakes, or additional grated parmesan cheese.
Pairings:
Garlic bread, Caesar salad, or roasted vegetables.
Suggested side dishes:
Roasted asparagus, garlic mashed potatoes, or sautéed spinach.
Troubleshooting advice:
- If the sauce becomes too thick, add a splash of pasta water or milk to loosen it.
- If the sauce curdles, remove from heat immediately and whisk vigorously to combine.
Food safety advice:
Make sure to cook the longganisa thoroughly to prevent foodborne illness.
Food history:
Carbonara is a classic Italian pasta dish that originated in Rome. It is traditionally made with spaghetti, eggs, pancetta, and pecorino romano cheese.
Flavor profiles:
Savory, salty, creamy, and slightly spicy.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Philippine