RECIPE
How to Cook Vit's Italian Mi Goreng Carbonara
Carbonara is an Italian pasta dish from Rome, made with eggs, hard cheese and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the two. Spaghetti is the most common pasta, but fettuccine, rigatoni, linguine, or bucatini are also used. Normally guanciale or pancetta are used for the meat component but lardons of smoked bacon are a common substitute outside Italy.
Ingredients
- 1 pack of tablespoon extra virgin olive oil
- Slices of beef bacon
- 1 pack of Vits Mi Goreng Carbonara
- Parsley
Method
- Heat the water:
- Put a large pot of water on to boil
- Sauté the beef bacon:
- While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the beef bacon and cook slowly until crispy.
- Add the seasoning, premium olive oil (provided in the packaging) and cook another minute, then turn off the heat and put in a large bowl.
- Cook the instant noodle:
- Once the water has reached a rolling boil, add the dry noodle, and cook, uncovered, at a rolling boil.
- Toss the noodle
- When the noodle is al dente (still a little firm, not mushy), use tongs to mix it in the bowl with the beef bacon and seasoning. Let it be dripping wet. Reserve some of the noodles water.
- Move the noodles from the pot to the bowl quickly, as you want the noodles to be hot. It's the heat of the noodles and add with the creamer powder provide in the sachet to create a creamy sauce.
- Toss everything to combine, allowing the noodle to cool just enough so that it doesn't make the creamer curdle when you mix them in. (That's the tricky part.)
- Add some water back to the noodle to keep it from drying out.
- Serve at once with the rest of the parmesan and freshly ground black pepper. If you want, sprinkle with a little fresh chopped parsley.
Bon Appetite !!!
