The preparation of this dish has been long overdue and my better half has been sulking due to the delay. She has, in fact, been asking me to prepare it since way back, ever since she had the less than satisfactory verstion of this Spaghetti Carbonara at one of the so-called famous Pizza outlet! In fact, after one mouthful, she shoved the plate to me, and I, in turn, shoved it to one corner of the table; forgetting about it forever!
Well, it just so happened that she caught this programme "Hello Bro! Tolong Masak" on telly during the fasting month. She memorized the recipe and asked me to make it, again! And so, with a few twists of my own here and there, voila, it's Spaghetti Carbonara Ala Malaysiana for her!
- 200 g spaghetti
- 50 ml double cream
- 2 eggs
- 4 rashers streaky beef, cut into small pieces
- 1 tsp olive oil
- 1 tbs flat leaf parsley, chopped
- 2 cloves garlic, sliced
- 5 red birds eye chilies, sliced
- 1/2 cup grated parmesan
- salt to taste
Heat the oil in a pan. Fry the streaky beef until cooked, then add in the chilies and garlic. Once the garlic looks translucent, dish everything out and set aside. Meanwhile prepare the spaghetti as you normally would. At the same time, whisk together the eggs, cream and cheese together.
Once the spaghetti is cooked, drain in colander and pour into the egg mixture. Stir until completely mixed and return to the pan. Heat using a very low flame so that the egg does not scramble. Finally add in the chilies, garlic and streaky beef and season with salt. Serve immediately.