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Hed Chef
Blow your carbo quota on carbonara
CARBONARA-STYLE TAGLIATELLE
By Hedy Khoo
March 29, 2010
THE consequences of making bad choices in food and love are not very much different.
Both can leave you with a burgeoning waist line.
Break your heart over the wrong guy and you may seek solace in food.
But there is nothing worse than chomping on food which offers no comfort but plenty of calories.
Upsizing is not a particularly good idea when it comes to portions or clothing sizes, unless we are talking about diamonds.
Clothes: River Island Location: kitchen culture at Leng Kee Road Hair and make-up: Helen Wong from Make Up For Ever Academy (Tel: 63330678) TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
Do not settle for a lesser man and do not reach for junk food as a convenient substitute.
If you are going to blow those calories, at least do it with food that is worth your while.
Make yourself a nice comforting plate of pasta and savour the mouth-watering bacon. Better to put on a few pounds with good quality cheese than hear cheesy lines from a smooth operator.
CARBONARA-STYLE TAGLIATELLE
INGREDIENTS
80g of uncooked pasta
2 eggs
1 egg yolk
100g grated Parmesan cheese
2 cloves of garlic, minced
3 slices of bacon, cut into small pieces
Black pepper
Salt, if necessary
Olive oil
METHOD
Mix grated cheese, two eggs and extra yolk together and beat thoroughly in a bowl.
Heat enough olive oil to cover base of skillet. Add bacon. Add the garlic as bacon begins to brown. Once bacon is nicely browned but not crisp, turn off the heat and set the skillet aside.
Boil pasta according to packet instructions, but remove from heat two minutes less than recommended cooking time and drain. Reserve some of the cooking liquid.
Reheat the bacon in skillet. Once the fat sizzles, toss in the pasta with a little of the water used for cooking it.
Turn off the heat and pour in grated cheese and egg mixture. Toss quickly such that the heat cooks the mixture without scrambling the eggs.
Serve with extra grated cheese, black pepper and salt if desired.
Hed Chef
Blow your carbo quota on carbonara
CARBONARA-STYLE TAGLIATELLE
By Hedy Khoo
March 29, 2010
THE consequences of making bad choices in food and love are not very much different.
Both can leave you with a burgeoning waist line.
Break your heart over the wrong guy and you may seek solace in food.
But there is nothing worse than chomping on food which offers no comfort but plenty of calories.
Upsizing is not a particularly good idea when it comes to portions or clothing sizes, unless we are talking about diamonds.
Clothes: River Island Location: kitchen culture at Leng Kee Road Hair and make-up: Helen Wong from Make Up For Ever Academy (Tel: 63330678) TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
Do not settle for a lesser man and do not reach for junk food as a convenient substitute.
If you are going to blow those calories, at least do it with food that is worth your while.
Make yourself a nice comforting plate of pasta and savour the mouth-watering bacon. Better to put on a few pounds with good quality cheese than hear cheesy lines from a smooth operator.
CARBONARA-STYLE TAGLIATELLE
INGREDIENTS
80g of uncooked pasta
2 eggs
1 egg yolk
100g grated Parmesan cheese
2 cloves of garlic, minced
3 slices of bacon, cut into small pieces
Black pepper
Salt, if necessary
Olive oil
METHOD
Mix grated cheese, two eggs and extra yolk together and beat thoroughly in a bowl.
Heat enough olive oil to cover base of skillet. Add bacon. Add the garlic as bacon begins to brown. Once bacon is nicely browned but not crisp, turn off the heat and set the skillet aside.
Boil pasta according to packet instructions, but remove from heat two minutes less than recommended cooking time and drain. Reserve some of the cooking liquid.
Reheat the bacon in skillet. Once the fat sizzles, toss in the pasta with a little of the water used for cooking it.
Turn off the heat and pour in grated cheese and egg mixture. Toss quickly such that the heat cooks the mixture without scrambling the eggs.
Serve with extra grated cheese, black pepper and salt if desired.
