032 - The Doppelganger

Psst…

Hey.

You.

Yeah you, doofus.

Come Here.

Are we safe?

Doors are locked?

Great.

What I’m about to tell you might get me killed. Italians loathe this idea. But for the sake of cooking, you have to try this recipe.

Ever heard Spaghetti Carbonara? This recipe is influenced by it, but with a rather affordable approach. True Carbonara uses a good quality Parmesan. Which; unfortunately, cost quite a buck around here. So, I’m substituting with Cheddar.

And for the sake of my safety, I will NOT call this recipe by the sacred name of ‘Carbonara’.

Let’s just call this one, “THE DOPPELGANGER”. Why? It sounded cool on my head. HAHA!

For 1 (One) serving, you will need:

100 grams of Spaghetti. The thinner the pasta, the awesome it’ll get. Think Angel Hair

50 grams of grated Cheddar.

2 Whole Eggs

Pepper to taste

1.8 Litre Water for cooking the pasta

¾ tbsp Salt for cooking the pasta

Brace yourself, this is as easy as it gets.

Ready? Here We Go

Step 1 – Crack your eggs, and mix in the grated cheddar. Give it a good stir, add some pepper, and mix it again. Set it aside for a while

2 Eggs, 1 Bowl (LOL)

CHEESE

Pepper

STIR THE FUCK UP

Step 2 – Pour the water to a big pot (don’t be fooled, I chose the wrong sized pot for this shoot), add the salt, and let it boil.

Step 3 – After boiling, throw your pasta in, and cooked according to the instruction. For me, this pasta takes 10 minutes to reach al dente (Italian for “to the bite”).

Step 4 – Here’s where the fun starts; dump the water, leaving only a very little amount on the pan left with the pasta. Remove the pan from the heat, and pour your egg-cheese mixture and stir quickly. The heat left in the pasta will help the egg emulsifies, so it turns creamy instead of lumpy. Remember, do it OFF the heat.

Don't believe your eyes; there is actually a tiny bit of pasta water left under there

The magic is waiting

HOLY SHIT, HOW CAN IT GET SO CREAMY?

Step 5 – Serve

This dish is without a doubt, easiest pasta you can whip up in no time. This cooks even faster than Aglio e Olio (I have the recipe for that here). The emulsified eggs help create this creamy consistency, fooling people to think that there's cream in the sauce. There isn't!

But don’t ever offer this recipe to an Italian and say it’s a Carbonara. It is pretty much one of the worst insults to them. NO.

Whoa

Who’s there?

They found me

Gotta go

Peace

xx