Classic Fettuccine Carbonara
Fettuccine Carbonara………A truly classic recipe! Back home, this is the first pasta I have ever known. I did not know that it will be as easy to prepare as it only needs bacon, cream, egg and salt and pepper. some doesn’t even have cream. So, come in new zealand, I dont have this confident to bring this in our restaurant as it is very easy recipe that i am afraid no customer will appreciate and order this recipe. But my opinion was wrong, When I introduce it from the first day, it was a super blockbuster!!!! Well to make a little twist and non-traditional, i drizzle my carbonara with pesto sauce. just imagine, white creamy sauce blending with pesto-herbs sauce! yummm!!!!…………………Did you know that pesto sauce main ingredients is basil leaves? and basil leaves are Basil is also known to have extremely powerful antioxidant properties, especially when it is used in the form of an extract or oil. The natural antioxidants found in basil can protect the body against damage from free radicals, thereby preventing cellular aging, common skin ailments, and even most forms of cancer. Antioxidants are an important part of maintaining a healthy diet and lifestyle, and basil may be a safe and effective source of these potent, life-giving compounds.
30 gms butter
120 grams cooked egg fettuccine noodles
1 pc egg
3 pcs streaky bacon (chopped and bit toasted)
50 ml cream
salt and pepper
drizzle with pesto sauce
in a teflon pan, pour in butter and bacon bits, add in egg fettuccine and pour in cream and seasoned with salt and pepper. simmer until its hot. drop in egg and remove from heat. drizzle with pesto and topped with parmesan cheese and garlic bread. serve hot!
Steak and Pasta – Canadian T-bone Steak and Pesto
Finally, where in the main course. For recap for those who just tuned in, This is the main dish of our 7 course meal. And this entree’s will be our 5th meal of the night. Starting from canape, appetizer, soup and salad. We still ave that big appetite. Yes, We are very big now! (LOL). I choose a steak to accompany my pesto al dente pasta. And my steak is just flat in taste, I just seasoned it with salt and pepper. I love my steak to be like this way. I also like my steak cooked in medium done To complement the steak I paired it with a plain spaghetti al dente with pesto sauce. So, you can just imagine the flavour of herbs and the steak exploding on your mouth every single bite.. how about you? what do you want to pair with your steak?. Please stay with next week as we will continue with the dessert………………Did you know that pesto I used here is made with basil leaves and olive oil. I already featured the basil leaves, so we will go on with the olive oil. Olive oil is rich in antioxidants, especially vitamin E, long thought to minimize cancer risk. Among plant oils, olive oil is the highest in monounsaturated fat, which doesn’t oxidize in the body, and it’s low in polyunsaturated fat, the kind that does oxidized. Some recent studies also indicate that regular consumption of olive oil can help decrease both systolic and diastolic blood pressure. It has also been demonstrated that a diet that is rich in olive oil, low in saturated fats, moderately rich in carbohydrates and soluble fiber from fruit, vegetables, pulses and grains is the most effective approach for diabetics. It helps lower “bad” low-density lipoproteins while improving blood sugar control and enhances insulin sensitivity. Lastly, although olive oil is high in calories, olive oil has shown to help reduce levels of obesity.
Ingredients: good for 7 persons
- 7 pcs of T-bone steak seasoned with salt and pepper and grilled your way
- 500 gms of cooked pasta
- pesto sauce
- parmesan cheese
- In a large non-stick pan, tossed cooked pasta with 1/2 cup of pesto sauce.
- 1 bunch of basil leaves (approx 200 grams)
- 2 cups olive oil
- 4 pcs chopped garlic
- 1/2 cup pine nuts
- 1/2 cup cashew nuts
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup parmesan cheese
- 1/2 cup feta cheese
- In a food processor, blend all ingredients together and transfer in a clean container preferably a bottler or a ketsup dispenser. Use for pasta or for garnishing.