#bacon wrapped champignon

[rabbitcruiser]

National Pig Day

These cute and cuddly animals are much smarter than they get credit for. Plus, who can resist those adorable snouts?

Everywhere you go, the pig is a part of our daily life. Whether it’s the little porcelain coin-receptacles we use to save up our money,the pigs that have stolen our hearts on the silver screen (Babe, Wilbur from Charlotte’s Web) or the cute little animals we have witnessed during our farm visits, these adorable little porcine lovelies have made our lives greater at every step. They’ve even recently made strides into being a favorite family pet, especially the pot-bellied pig, so you can’t deny the fact that, despite their sloppy eating habits, they are fun to both watch and have around.

Schools, farms, zoos, and local community groups hold events every year in celebration of these magnificent animals, so have a look for the events that are happening near you, or celebrate at home, by which we mean without a bacon sandwich!

History of National Pig Day

Pigs have been alongside us since prehistory, and have been a vital part of our lives, with a history stretching back nearly as far as the domestic dog. This holiday was first established in 1972 by two sisters, Ellen Stanley, a young school teacher from Texas, and Mary Lynne Rave of Beauftort, North Carolina.

These siblings recognized the importance of the swine in every day life, and that the noble animal deserved a day to “accord the pig its rightful, though generally unrecognized, place as one of man’s most intellectual and domesticated animals.” Unfortunately, some people use National Pig Day to eat pork products, which is something pig lovers would never recommend, and something the sisters surely never intended. We’re sure the pigs in question wouldn’t be very happy with such goings on either!

So, on National Pig Day, afford our porcine friends a little bit of respect and be thankful for the noble ambitions of the sisterly founders who made this day possible.

Fun Facts About Pigs

Did you know that pigs are actually very clean animals? Sure, they might roll around in mud, but they don’t poop where they sleep, and they often bathe in water to remove themselves of sweat!

Contrary to popular belief, pigs are very intelligent too. Evidence of training goes all the way back to 1772 where a trained pig known as Learned Pig entertained the crowds by counting, telling the time, and performing a range of other clever tricks.

There are around 2 billion pigs in the world, so the very fact that there are so many means you should take the time to honor their place on the earth with us.

So, on National Pig Day, make the effort to learn other fun facts about pigs, and think of them as being more than just dumb farmward animals or something to eat at your family barbecue.

How to celebrating National Pig Day

The celebration of National Pig Day happens all over the world but is most commonly celebrated in the American Midwest, and that certainly makes sense given that it’s the home of the holiday. If you happen to be in Illinois, you can enjoy celebrations all over the state, as the Pig is responsible for $1.9 billion of the state’s commerce. In New York City, in the Central Park Zoo, National Pig Day sees an invasion of pot-bellied pigs into the zoo.

If you happen to live on Long Island, they celebrate it a slightly different way, they honor the pig by refraining from eating it and having a big special National Pig Day Meal… including a special treat for the pot-bellied pig for those families that own one.

Still, no matter where you are, you can take the time to celebrate National Pig Day.

National Pig Day is a chance to learn about the importance of the fine swine, and have a great time learning about how we are similar to our porcine friends, so head over to the library, look at pig-related sites online, or ask your Amazon Alexa (or other smart device) for some fun bits of information about pigs.

Adopting a new pig friend is easily the best way to celebrate this holiday if you are able. Or go to your local petting zoo, hold one in your arms, and tell the pigs you cradle how wonderful they are! When you are planning your meals on National Pig Day, you might want to refrain from eating a sausage sandwich, and have something that isn’t meat-related at all on this most respectful of days to our fine animal friends. If you own a pet pig, you can honor your porcine companion in style, with a party that is all about them, with pig-friendly food that they are bound to scoff down.

And entertain yourself at home with a double-bill of Babe and Charlotte’s Web. Catch up on your reading, perhaps with the original books based on those popular films, or by taking a dip into the world of A.A. Milne to read stories about Winnie the Pooh and Piglet. And celebrate through craft, perhaps by making pigs out of papier mache or crafting masks for your family to wear.

In the webbed words of Charlotte the spider (from Charlotte’s Web), pigs are terrific, radiant and humble. So, whatever you do to celebrate National Pig Day, remember the wonderful qualities they hold. Treasure them, watch them, even cuddle up to one. But whatever you do on this most special of days, please please please don’t ‘pig out’ and eat one!

Source

[kunwiginjanu]

Pasta Carbonara.

Hello everybody, I hope you're having an amazing day today. Today, we're going to prepare a special dish, pasta carbonara. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Pasta Carbonara is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Pasta Carbonara is something which I've loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have pasta carbonara using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Pasta Carbonara:

{Get 200 g of pasta of your choice (spaghetti/fettuccine/penne).

{Prepare 50 g of smoked beef/bacon ham (thickly sliced).

{Take 1 of medium size onion (sliced).

{Prepare 1 cup of sliced mushrooms of your choice (shimeji/champignon).

{Prepare 1/2 cup of fresh milk.

{Make ready 1 cup of grated cheddar cheese.

{Get 1 tbs of butter.

{Take 1 tbs of olive oil.

{Make ready 1 tbs of all purpose flour.

{Take to taste of Salt & pepper.

{Take 1 tsp of beef stock (store-bought).

{Prepare 1/2-1 cup of pasta water.

{Take of Fresh parsley (chopped).

Steps to make Pasta Carbonara:

Boil the pasta as instructed in the package. Usually around 10 minutes. Save the pasta water..

Melt butter in a skillet. Stir-fry the onions until fragrant, then add bacon ham/smoked beef slices. Follow with the mushrooms, salt-pepper and beef stock. Cook them for 2 minutes..

Pour in half of the pasta water and bring to a boil. Lower down the heat to low. Add the milk and cheese. Adjust the sauce thickness to your liking with all purpose flour..

Lastly, toss the pasta in the sauce. Mix them well..

Turn off the heat, then transfer the pasta to a plate. Garnish with fresh chopped parsley and enjoy!.

So that's going to wrap this up for this special food pasta carbonara recipe. Thank you very much for reading. I am sure that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

[chefadriano]

Filetto di bue alla Wellington ( o maiale )_ ingredienti e dosi :: 1 filetto di manzo di 800 gr- 1/2 bicchiere di cognac ( o vino rosso piemontese ) -150 /200 gr di funghi champignons ( una volta cotti , li passate nel frullatore ) oppure 10 cucchiai di purè di champignon freschi - poco burro - sale e pepe - 10/12 fette di prosciutto di Parma ( crudo ) - senape - poco olio d'oliva- 1/2 tuorli  sbattuti _Method_ Pulite il filetto , salare e pepare da ambo i lati e lasciatelo riposare per 10/12 minuti , poi in una padella già calda , fate rosolare il filetto nel burro e poco olio d'oliva , giratelo e dopo bagnatelo con il cognac ( io preferisco vino rosso ) , fate evaporare e toglietelo dal fuoco , intanto avete già cotto i funghi a parte e non tutti passati come una purea nel mixer ( molti miei colleghi cuochi usano le castagne cotte ) a questo punto accendere il forno a 170°C , poi stendere le fette di prosciutto crudo , spalmate a piacere la senape , poi  cospargere con un cucchiaio la crema di funghi ( oggi esiste già preparato ) e la metà dei funghi tritati ).A questo punto stendere la pasta sfoglia e coprite il tutto il filetto , chiudere bene e spennellate con i rossi d'uova ( nò freddi da frigo ) punzecchiate con uno studdicadenti ( forchetta ) vari lati , una volta che il forno è caldo , mettetelo a cuocere in una padella per 20/24 minuti a seconda come volete la carne ( se ben cotta o al sangue ) ,  io da chef de rang l'ho servito ( va tagliato davanti al cliente ) .

****** consil du chefAdrianomennillo : il filetto può essere anche di maiale , quindi la cottura diminuisce , mi raccomando se usate il forno da casa usate l'orologio ( vedi la mia foto )  temprato a parte , oppure aumentate di 8 minuti  il timer incorporato nel forno e la temperatura a 180°C ,  ah dimendicavo ... se avete una data da ricordare , un amore ... prima di mettere il filetto in forno , con un stuzzicadenti ( o altro )  incidete sulla crosta , LA VOSTRA  DATA  da ricordare o  Nome  , una volta cotto il tutto , ****** una grande soddisfazione per voi.

>>>>>>>>>>>>>>>>>>>>>>>>>>>> 4  recipes to wellington >>>>>>>

2 ) Filetto  alla Wellington :  1 kg beef fillet -100 ml olive oil - 300 gr brown mushrooms  - 60/70  gr butter -1 sprig rosemary - 1 sprig thyme - 100 ml  chardonnay wine -12 slices thinly sliced bacon -12 slices thinly sliced ham -500 gr puff pastry, thawed -Handful of flour, for dusting - 2 egg yolks - 1 teaspoon cream.FATE COSI _Start by cleaning the beef fillet by removing all the sinew and excess fat from its outside surface.Place the beef fillet on a roasting tray and brush it with a tablespoon of olive oil and season with pepper and salt. Place in the oven and grill in the oven at 200°C for 15 minutes for a medium-rare fillet or 20 minutes for a medium fillet.  When the beef is cooked, remove it from the oven and set it aside to cool, once cool, place the fillet in the fridge to chill for about 20 mins.Slice the mushrooms as finely as possible until they resemble breadcrumbs.Melt the butter with 2 tbsp of the olive oil in a pan and fry the mushrooms on a medium heat. Place the rosemary and thyme in the pan with the mushrooms whilst stirring constantly for about 10 minutes. Season with salt and pepper and pour the wine in the pan. Cook for a further 10 minutes until all the wine is absorbed. Remove from the heat and allow to cool. Remove the thyme and rosemary from the mixture and discard.In a separate pan, grill the bacon off until browned but not too crispy. Place on paper towel to dry off and cool.Overlap two pieces of cling wrap plastic over a flat surface. Lay 12 slices of the bacon on the cling film, overlapping, in a double row. Place the ham on top of the bacon in a similar pattern.Spread half the mushrooms over the bacon and ham, then place the fillet on top and spread the remaining mushrooms over the fillet. Use the plastic edges to pull the bacon around the fillet, then roll it into a pipe or roll shape. In the end it should resemble a large sausage. Chill the roll in the fridge.Dust a flat surface with the flour. Roll out a third of the 500 gR of puff pastry to a 18 x 30cm strip and place on a non-stick baking tray which you’ve sprayed with Spray & Cook. Roll out the remainder of the puff pastry to about 28 x 36 cm. Remove the fillet from the cling wrap and place it in the centre of the smaller strip of pastry. Beat the 2 egg yolks with 1 teaspoon cream and brush the pastry’s edges, and the top and sides of the fillet.Using a rolling pin, carefully lift and roll out the larger piece of pastry over the fillet, pressing firmly into the sides. Trim the sides of the pastry. Seal the edges with the edge of a fork. Brush the top of the pastry all over with more egg wash and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut too deep into the pastry.Chill for at least 30 mins in the fridge or overnight for the next day.Heat oven to 200°C. Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.

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3 ) Filetto alla Wellington _ ingredienti e dosi per 6/8 persone : 1,5 kg de filet de boeuf, dont 300 gr de parures de filets pour la farce   - 1 ou 2 rouleaux de pâte feuilletée  - rectangulaire en fonction de la longueur et de l’épaisseur du filet  - 350 gr de champignons de Paris bruns ou blancs  - 2 oignons blancs  - 1,5 dl de vin blanc sec  - 350 gr de lard en tranches  - 100 gr de crème fraîche  - 1 jaune d’oeuf -1,5 bouquet de persil frisé -3 branches de romarin  3 branches de thym - Huile d’olive, huile d’arachide - Fleur de sel - Poivre -FATE  COSI -Préchauffer le four à chaleur tournante à 180° C. Pour la farce, laver les champignons, sécher avec du papier ménage et éliminer le pied. Hacher finement et placer dans un saladier. Laver et hacher tout aussi finement le persil, le thym et le romarin. Peler et émincer l’oignon, faire revenir dans une poêle avec un peu d’huile d’olive. Ajouter les champignons et laisser mijoter à feu moyen environ 5 minutes. Déglacer avec le vin blanc, laisser réduire. Verser le mélange dans un saladier et laisser refroidir. Entretemps, débiter en petits morceaux les parures de filet. Mélanger aux champignons avec la crème fraîche et les herbes aromatiques hachées. Saler, poivrer et remuer pour obtenir une appareil homogène.

Barder de lard le filet de boeuf, faire dorer de tous les côtés penant 2 minutes dans une grande poêle avec un peu d’huile d’arachide. Réserver sur une assiette, de manière à pouvoir récupérer les sucs pour les mélanger à l’appareil aux champignons. Dérouler la pâte feuilletée, si nécessaire la couper en deux. Sur le milieu de la pâte, déposer une couche de farce de la longueur du filet. Poser le filet sur la farce, répartir le reste d’appareil sur la viande. Poser une deuxième pâte feuilletée sur le filet, bien appuyer et rouler serré les bords. Placer le filet en croûte sur une lèchefrite couverte d’une feuille de papier sulfurisé de préférence préchauffée. Badigeonner avec le jaune d’oeuf battu.Faire dorer environ 30 minutes au four. Le filet doit atteindre une température à coeur de 54° C au minimum. Quand la pâte feuilletée commence à brunir, réduire la température du four à 150° C. Sortir du four et laisser reposer une dizaine de minutes, jusqu’à ce que la température à coeur de la viande soit d’environ 60° C. Couper en tranches, servir avec la sauce et les accompagnements.

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4 ) Filetto alla Wellington _ ingredienti e dosi : 300 gr de champiñones -100 gr de cebolla ( a piacere ) 2 cucharadas de brandy -  120 ml de nata para cocinar  - 1 Solomillo de cerdo de 500/ 600 gr -    100 gr de jamón serrano en lonchas finas  - 75 gr de paté de hígado de ave (o cerdo)  - 400 gr de hojaldre en una placa rectangular - 1 huevo batido - Sal - Pimienta - Tomillo_ FATE  COSI -

Para la duxelle o crema de champiñones: picar muy finamente la cebolla y los champiñones por separado (mejor con una picadora o procesador). Sofreír la cebolla en una sartén grande con un par de cucharadas de aceite, y cuando esté translúcida agregar el champiñón picado. Rehogar a fuego medio, dejar que suelte su humedad y empiece a dorarse. Agregar una pizca de tomillo, sal, pimienta y el licor. Revolver, añadir la nata y dejar que espese. Esta pasta se puede hacer hasta con un par de días de antelación y guardarla refrigerada.Eliminar las telillas, nervios o grasa del solomillo. Secar con papel de cocina y bridarlo con bramante para conseguir un rulo de tamaño homogéneo. Salpimentar.Dorar la carne en una sartén o plancha con dos cucharadas de aceite de oliva, a fuego lento para que penetre el calor. Envolver con papel de aluminio haciendo un saco hermético y dejar que se enfríe completamente.Colocar sobre una superficie plana 3 capas de film plástico. Poner encima una capa de jamón igual de ancha que el solomillo, con las lonchas solapándose ligeramente entre sí.Esparcir la pasta de champiñones sobre el jamón.Quitar el hilo de bramante de la carne fría y colocarla encima de estas dos capas y untarlo ligeramente con paté por todos lados.Levantar el film hacia arriba por un extremo para ir envolviendo con su ayuda el solomillo dentro de las capas de jamón y champiñón, haciendo un rollito bien prieto. Envolver el rollo resultante con más film y guardarlo en la nevera un par de horas, o si el tiempo apremia, 20 minutos en el congelador.Precalentar el horno a 200 ºC con calor arriba y abajo. Preparar una bandeja con una hoja de papel vegetal.Extender la placa de hojaldre. Quitar el plástico de la pieza de solomillo y colocarla sobre el lado más estrecho. Enrollar la carne sobre el hojaldre hasta que quede completamente cubierta por él, pintar con huevo batido la parte donde se une la masa y cortar el hojaldre sobrante. Dejar la unión escondida en la parte inferior y plegar los lados hacia abajo como si envolviéramos un regalo.Depositar el solomillo sobre la bandeja de horno. Adornar opcionalmente con recortes de hojaldre (en forma de rejilla, por ejemplo) y pincelar por fuera la pieza entera con huevo batido. Asar 25 minutos en el centro del horno, hasta que el hojaldre esté uniformemente dorado.Dejar reposar 10 o 15 minutos antes de cortarlo con un cuchillo de sierra en rebanadas de unos 2 / 3 centímetros de ancho y acompañar con una ensalada, una salsa con punto dulce, o un puré ligero de manzana reineta con pimienta y canela.

[rabbitcruiser]

National Pig Day

National Pig Day honors the domesticated pig. According to Mary Lynne Rave, who started National Pig Day with her sister Ellen Stanley in 1972, the purpose of the day is “to accord to the pig its rightful, though generally unrecognized, place as one of man’s most intellectual and domesticated animals.” Events where pigs are the focus are held at zoos, schools, farms, sporting events, and nursing homes across the United States, particularly in the Midwest. Some activities include having pig-themed parties where pink colored punch and pork are served, and pink ribbon pigtails are tied around trees. Pig-themed parades also are common. Some have interpreted the day as being a time to give pigs a break by not eating pork products, but others say it is the perfect day for eating bacon, ham, or pork chops.

Pigs are from the Suidae family of mammals; species include wild boars, warthogs, the pygmy hog, and the domesticated pig—the species focused on today. Pigs were one of the first domesticated animals, leaving their wild roots about 6,000 years ago in China. They were first brought to the New World by Hernando de Soto, in 1539.

Pigs usually weigh 300 to 700 pounds; a hog is a domestic pig that weighs at least 120 pounds. Domestic pigs are often bred so that they are heavier. In 2012, a pig named Reggie weighed in at 1,335 pounds, setting a record for the heaviest pig, at the “Biggest Boar” contest as the Iowa State Fair.

Female pigs give birth twice a year and have a litter of about 12. Babies are called piglets and weigh around 2.5 pounds. Pigs rarely show aggression, but an exception is that mothers will fiercely protect their young.

Contrary to how they may appear, pigs are actually one of the cleanest animals. They are seen rolling around in mud to cool off because they don’t sweat. Pigs, including piglets, leave their beds to relieve themselves in a different location. They can even be trained to use a litter box just like a cat.

They are one of the most intelligent animals and are comparable in intelligence to a three-year-old human. They are smarter than other domesticated animals and even smarter than many primates. Some can even play simple video games and can be taught to do tricks.

Pigs have an excellent sense of smell, and their large noses—made almost all of cartilage—allow them to better root around in the ground. They are omnivores and will eat almost anything, but are usually fed feed from corn, wheat, soy, or barley. On small farms they are often fed slop, consisting of things such as vegetable peels, fruit rinds, and other leftover food scraps.

Being social is important to pigs, and that is why they often lie next to each other. They also communicate often. They have over 20 vocalizations, letting other pigs know when they are hungry or when they are ready to mate. The squeal of a pig may reach 115 decibels, which is louder than a motorcycle.

Besides being consumed, pigs have many other uses. Pig hearts are used to replace humans hearts. About 40 medicines are also made from pigs, such as insulin.

How to Observe

Celebrate the day by pigging out on some pork. Enjoy some bacon—possibly by making yourself a BLT. You could also have some ham, pork chops, or pork ribs. If you don’t eat meat there are plenty of other ways to celebrate the day. Have a pig-themed party with pink punch, pink ribbons, and a parade with pig related items. You could watch a film that features pigs, such as Babe or Charlotte’s Web. You could also visit a zoo or farm and see some live pigs. Maybe there are even some events involving pigs at these locations today!

SourceB

[rabbitcruiser]

National Bacon Lover's Day

National Bacon Lover's Day is dedicated to the popular treat cut from the meat of a pig. In the United States, bacon refers to meat from the belly of the pig, known as the pork belly. Bacon from the loin is called Canadian bacon. To make bacon, the pork is cured using salt, and is then dried, boiled, or smoked. The smoking of bacon is often done with hickory, mesquite, or maple wood, and flavors such as brown sugar or maple may be added. More often than not, bacon is pan fried, and it is popular as a breakfast food, in sandwiches like the BLT or club sandwich, as a complement to salads, and in wrapping other foods. "Bacon mania" has swept the United States and Canada since the late 1990's, where there has been a great increase in the amount of bacon being eaten, and in the amount of new bacon recipes. The high sodium and nitrate content of bacon that lower its health benefits has not seemed to much slow down the bacon craze.

How to Observe

If there ever is a day to not worry about eating too much bacon this is it! Bacon is so versatile that you can eat it at every meal: Fry it with your eggs for breakfast. Have a BLT for lunch. Put it on a burger for dinner. Wrap asparagus or scallops with it for a snack. Here are a wide variety of recipes for bacon, and here are some bacon appetizer recipes.

Source

[rabbitcruiser]

National Mushroom Day 

National Mushroom Day celebrates edible mushrooms, which can be eaten plain, be stuffed, or be used in salads, soups, and sauces. Culinary mushrooms first began being cultivated in the early eighteenth century, in France. They were known as Parisian mushrooms by those outside of the country, and the English exported them to America by the end of the nineteenth century. It was mainly these white and brown Agaricus bisporus mushrooms that were cultivated and sold, none more so than cremini mushrooms. Beginning in the 1940s, many other types of mushrooms began being cultivated on a wider basis.

The following are some common varieties of mushrooms eaten today, some being cultivated and some being found in the wild:

white button: most common edible mushroom, with 90% of mushrooms eaten in the United States being them; goes well with most ingredients; mild, but flavor intensifies when cooked.

cremini: also known as crimini, baby bella, and brown; similar to white button but a bit more robust of a flavor.

portobello: also known as portobella; really just a large cremini; can be up to six inches in diameter; meaty flavor—good veggie alternative for burgers; began gaining popularity in the 1990s.

shiitake: also known as black forest; frilly umbrella caps; meaty texture when cooked; woodsy flavor.

oyster: velvety texture; fluted caps; mild flavor.

enoki: also known as enokitake or enoke; originally from Japan; long stems; tiny caps; grows in clusters; high in potassium and fiber; used raw as a garnish with soups, salads, and Asian-inspired dishes.

morel: yellow and black varieties; wild mushroom; honeycomb crevices; nutty and earthy; commonly used in sauces.

truffle: most expensive mushroom; wild mushroom, but there has been some cultivation; robust flavor; sometimes infused in olive oils.

beech: crunchy texture; nutty flavor; usually cooked and used in stir-fries.

maitake

porcini: highly sought-after wild mushroom; meaty texture.

chanterelle: frilly; flavorful, with hints of apricot and almond.

Source

[kunwiginjanu]

Pasta Carbonara.

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, pasta carbonara. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Pasta Carbonara is one of the most favored of current trending meals in the world. It's enjoyed by millions daily. It is easy, it's quick, it tastes delicious. They are fine and they look wonderful. Pasta Carbonara is something which I've loved my entire life.

To get started with this recipe, we must prepare a few components. You can have pasta carbonara using 13 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Pasta Carbonara:

{Prepare 200 g of pasta of your choice (spaghetti/fettuccine/penne).

{Get 50 g of smoked beef/bacon ham (thickly sliced).

{Make ready 1 of medium size onion (sliced).

{Get 1 cup of sliced mushrooms of your choice (shimeji/champignon).

{Take 1/2 cup of fresh milk.

{Make ready 1 cup of grated cheddar cheese.

{Make ready 1 tbs of butter.

{Get 1 tbs of olive oil.

{Prepare 1 tbs of all purpose flour.

{Make ready to taste of Salt & pepper.

{Make ready 1 tsp of beef stock (store-bought).

{Take 1/2-1 cup of pasta water.

{Prepare of Fresh parsley (chopped).

Steps to make Pasta Carbonara:

Boil the pasta as instructed in the package. Usually around 10 minutes. Save the pasta water..

Melt butter in a skillet. Stir-fry the onions until fragrant, then add bacon ham/smoked beef slices. Follow with the mushrooms, salt-pepper and beef stock. Cook them for 2 minutes..

Pour in half of the pasta water and bring to a boil. Lower down the heat to low. Add the milk and cheese. Adjust the sauce thickness to your liking with all purpose flour..

Lastly, toss the pasta in the sauce. Mix them well..

Turn off the heat, then transfer the pasta to a plate. Garnish with fresh chopped parsley and enjoy!.

So that is going to wrap it up with this special food pasta carbonara recipe. Thank you very much for your time. I'm sure you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

[kunwiginjanu]

Pasta Carbonara.

Hey everyone, it's Brad, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, pasta carbonara. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Pasta Carbonara is one of the most popular of current trending meals on earth. It's appreciated by millions every day. It is easy, it is quick, it tastes yummy. They're nice and they look wonderful. Pasta Carbonara is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook pasta carbonara using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Pasta Carbonara:

{Make ready 200 g of pasta of your choice (spaghetti/fettuccine/penne).

{Prepare 50 g of smoked beef/bacon ham (thickly sliced).

{Take 1 of medium size onion (sliced).

{Make ready 1 cup of sliced mushrooms of your choice (shimeji/champignon).

{Make ready 1/2 cup of fresh milk.

{Prepare 1 cup of grated cheddar cheese.

{Make ready 1 tbs of butter.

{Get 1 tbs of olive oil.

{Take 1 tbs of all purpose flour.

{Prepare to taste of Salt & pepper.

{Get 1 tsp of beef stock (store-bought).

{Get 1/2-1 cup of pasta water.

{Take of Fresh parsley (chopped).

Steps to make Pasta Carbonara:

Boil the pasta as instructed in the package. Usually around 10 minutes. Save the pasta water..

Melt butter in a skillet. Stir-fry the onions until fragrant, then add bacon ham/smoked beef slices. Follow with the mushrooms, salt-pepper and beef stock. Cook them for 2 minutes..

Pour in half of the pasta water and bring to a boil. Lower down the heat to low. Add the milk and cheese. Adjust the sauce thickness to your liking with all purpose flour..

Lastly, toss the pasta in the sauce. Mix them well..

Turn off the heat, then transfer the pasta to a plate. Garnish with fresh chopped parsley and enjoy!.

So that's going to wrap it up for this exceptional food pasta carbonara recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!