I got my car (brand new) in April 2006, it now has 25 750 kms.
I started my blog here in April 2010, it now has 31 263 hits …
Not sure what that means, but perhaps some guru could find a hint on what numbers would prove lucky on the Lotto this weekend?
On the subject of luck, I’ve entered two dishes into the Pick n Pay ‘Eat Pray Love’ Cook Off. Pick n Pay is one of the largest local retail outfits and the prize is four items from Le Creuset, which I want with all my heart.
My first entry, Mie Goreng, can be seen here:
For my second entry, I made Spaghetti Carbonara; I adhered strictly to the Pick n Pay recipe and was very pleased with the result: creamy, eggy, rich and luscious.
- Cook pasta according to packet instructions. Add baby marrows 2 – 3 minutes before the end of cooking. Drain and set aside.
- Heat a glug of oil in a large pan and fry bacon until crispy.
- Remove and drain on kitchen paper.
- Drain excess fat from pan and fry garlic for a minute.
- Add pasta, baby marrows and bacon to pan and toss well.
- Remove pan from heat. Quickly stir through the eggs, mixing until they begin to thicken, but not scramble.
- Add cheese, season and serve.
- ** Pecorino is a hard rind cheese similar to parmesan, originally made from sheep’s milk.
Some background on the dish, from Wikipedia:
Like most recipes, the origins of the dish are obscure, and there are many legends about it. As the name is derived from carbone (the Italian word for coal), some believe that the dish was first made as a hearty meal for Italian charcoal workers. This theory gave rise to the term “coal miner’s spaghetti”, which is used to refer to spaghetti alla carbonara in parts of the United States. Another rumor about the origin of the name suggests that the way abundant black pepper was added to the dish (before or after serving) especially during winter, made the black pepper flakes among the whitish sauce look like charcoal, or perhaps the effect one gets when a casserole dish is accidentally “burnt”. It has even been suggested that it was created by, or as a tribute to, the Carbonari (“charcoalmen”), a secret society prominent in the unification of Italy.
The dish is not present in Ada Boni’s 1927 classic La Cucina Romana, and is unrecorded before the Second World War. It was first recorded after the war as a Roman dish, when many Italians were eating eggs and bacon supplied by troops from the United States, and the name may be from a Rome restaurant called ‘Carbonara’.
More recently, a restaurant in Rimini has claimed the original recipe was born during WWII.
The recipe was included in Elizabeth David’s 1954 cookbook published in Great Britain. The dish became popular among American troops stationed in Italy; upon their return home, they popularized spaghetti alla carbonara in North America.
See here how to make it: