Cooking Diaries: Pasta Carbonara

{Ingredients for pasta carbonara: fusilli, extra virgin olive oil, ground black pepper, milk, parsley, bacon, parmesan, onion and eggs}

Rummaging through our kitchen drawers, I noticed that we still had a bag of fusilli that had yet to be cooked, so rather than making a plain old meat sauce, I decided to once again challenge my inexperienced-in-the-kitchen self, and make pasta carbonara from scratch. I took to my kitchen and tried my hand at another recipe that has never been attempted by Mama O. I used this one that calls for milk in the sauce because after searching high and low for cream, I realised that it is yet another ingredient to be added to my "hard to come by in Hong Kong" list.

{Fresh ingredients: parsley, onion and bacon}

Although I quite liked the result of my first attempt at making pasta carbonara from scratch, I must admit that it could have been better had I done some things differently. My friend whom I invited over for dinner disagrees with me, apparently, but she dislikes pastas that are too creamy. The recipe did not render the creamy texture that I was hoping for, and there was not nearly as much sauce as I would have preferred. A suggestion that my sister had was for me to add cream cheese the next time that I am craving this classic meal. I also was not too satisfied that the egg mixture I added ended up looking a bit like scrambled eggs since my pan was still a little too hot. Of course, I hope to try this recipe again but with some tweaks here and there. To see how I made this recipe in more photographic detail, please feel free to see this album that I put together. 

{Bacon}

{All of the ingredients in the pan} 

{Pasta carbonara}