I'm currently hosting the Little Thumbs Up , a cooking and baking bloghop event organized by Zoe of Bake for Happy Kids and Doreen of My Favourite DIY . The theme for this month is Pasta / Noodles , if you want to join us , simply cook / bake any dish with noodles / pasta . This event will run until the end of January so the submission must be within this month only . You may link your post HERE .
Looking for an inspiration on what to do with those dried Chinese sausages that has been lurking in your fridge for quiet sometime ?! Don't worry if you don't have it , go buy it asap ! , because if you love Chinese food , you gonna love this Chinese-style carbonara !
Carbonara is an Italian pasta dish , traditionally made from eggs , pecorino or parmigiano , pancetta and black pepper . Spaghetti is usually used but some other pasta like fettuccine or linguine is also used . The meat is fried then the hot cooked pasta is added so as the egg and cheese mixture , the heat from the pasta will cook the egg(s) and it should have a smooth and creamy texture . You can substitute the Italian cheese for any other cheeses , pancetta for bacon and some recipe uses cream . In this recipe both cream and Chinese preserved sausages are used .
Here in Hongkong , you can see different kinds of dried Chinese meat particularly during winter hanging in the grocer's storefront . The 2 kinds that I used in this recipe is Lap cheong ( in Cantonese ) , it's a pink dried pork sausage speckled with fat and the much darker one is called Yuen cheong and is made of goose or pork or duck's liver . These sausage are widely used in variety of Cantonese dishes from making Loh bak goh or turnip cake , steamed sticky rice , dim sum , stir-fries , to name a few .
This is a simple twist on a carbonara recipe , using Chinese sausage instead of pancetta or bacon , a fast and delicious dish with Chinese flavor ! I made a minor tweaked on the recipe of i am a food blog and added some ingredients that I've found on Jamie's .
Time is important when making this dish , make sure to prepare everything before boiling the pasta . I usually boil the spaghetti for 12 minutes , the Chinese sausages takes only 5 minutes to pan-fry since I steamed it beforehand .
Recipe adapted from i am a food blog and Jamie O
2 Chinese sausage , steamed for 10 minutes and cut into small dices
1/3 cup freshly grated parmesan cheese , divided
75 ml double cream
2 sprigs cilantro , snipped , reserve some for garnish
1/2 teaspoon chili flakes
freshly ground black pepper
salt to taste
200 grams spaghetti
* In a bowl , whisk the eggs , half of the cheese , cream , some of the cilantro , ground black pepper and chili flakes , set aside .
* Boil pasta in a salted boiling water . When the pasta is cooked halfway through , start cooking the chopped sausage . Heat wok or a large pan , when it is hot , add the sausages , no need to add oil , cook on medium heat for 5 minutes , stirring constantly .
* Take wok/pan off heat . Drain pasta and add it to the pan , stir the sausages and pasta together then pour in the egg mixture , toss everything quickly , the heat from the pasta will cook the egg delicately just enough for it to thicken but not curdled . Sprinkle the remaining cheese , add salt , if necessary , and black pepper , give it a good stir then transfer to a serving plate or bowl . Garnish with cilantro , sprinkle with black pepper and serve immediately .
This post is linked to Little Thumbs Up organized by Zoe of Bake for Happy Kids and Doreen of My Favourite DIY . I'm hosting this month's theme , Pasta /Noodles .
Check out all the delicious submission HERE