Spaghetti Alla Carbonara

INGREDIENTS

1 Lb of Spaghetti (Fresh optional)
1 1/2 Lbs of Sweet Italian Sausage
2 Cups of Frozen Peas
1/4 Lbs of Prosciutto
1 Medium Onion
1 Tablespoon of Minced Garlic
5 Eggs
2 Cups Grated Cheese
1 teaspoon of Black Pepper

PREPPING
The trick to this dish is to have all the prepwork done so the cooking will go smooth as all can be

In a Small bowl take your 5 Eggs and scramble them with Pepper only 

Take the casing off your Italian sausages and place "meat"



Take your prosciuto slices and sliced them in half



Cube up a medium onion
SEE VIDEO
Place in bowl with Minced Garlic

Have everything at arms reach as now you are ready to cook.

 COOKING

Get your water and salt to boil in a Large pot
Drop in the Pasta

In a deep stainless steel deep frying pan on med/high heat heat up the olive oil

Once the Oil looks wavy in the pan (hot) drop in the Sausage

Using your spoong break up the sausage into smaller pieces
Do not worry if yhe sausage is sticking to the bottom when you all the pasta this will
 lift all that charbroiled flavor right into your dish

When the sausage starts to take color drop in the Onions and Garlic

Mix all until the onions like always start to become translucent

Drop in straight from the freezer your 2 cups of peas
(you want the consistency of the peas that is why you don't want them
thawed of from a can)



Mix peas in

After the peas start to loose the white (Frozen) color drop in your
Prosciutto and fold them into your mixture

By this time your pasta should be done to your consistency

Being VERY CAREFUL transfer the cooked pasta from the boiling water into the pan
(do not strain the pasta as you want some of the liquid to lift the charcoal flavor)

Add the mixture of Eggs and Black Pepper

Mix in the heat for 1 minute
(this will help the Eggs not be as runny)

Take off the heat add the Grated Cheese and mix

You may serve family style



Or by dish

 

Either way Try it and ENJOY

Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo

Risotto A La Leo

RICE

Arborio is an Italian style of rice usually used for risotto. The first difference you notice between Long grain and Arborio is that arborio has a more rounder shape and thicker body while the common long grain is of course long and thin.

Long Grain Rice(Pictured Left) Arborio Rice(Pictured right)

1 Chicken Breast

1 Large Onion

2 Chicken Bouillons

2 Cups of Arborio rice

4 Cups of Water

1 Can of corn

1 Can of peas & carrots

Salt and Pepper to taste
COOKING TIME (20-30 mins)

Dice up Onions to small pieces

Dice up Chicken breast to be bigger than the onion pieces

On a deep frying pan oil the bottom and then on medium heat sweat the onions(until they become transparent).As soon as they sweat put the pieces of Chicken

When the chicken has turned white on all sides

 Take the two pack of chicken bouillons and mix them in

When the liquid reduces by half fold in the 2 cups of Arborio Rice

After 5 minutes of "toasting" the rice add only 2 cups of water

Make sure you are mixing from time to time to "massage" the rice so it will not burn

You will see the water start to evaporate so add one cup and then after it evaporates again add the last cup

 

 Taste the Rice as 20 minutes should have gone by and the rice should be almost done(If not just add quarter of a cup and wait for it to be done)

 Take the can of corn and the can of carrots and peas and drain them

 Mix them into the risotto mixture

 Once most of the liquid has evaporated take off heat and add the cup of Grated Cheese and fold in

 Serve and sprinkle grated cheese over risotto

I enjoy my risotto to this consistency as it allows the cheese to melt into it and make it creamier

Try it and ENJOY.

Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo