A simple and quick pasta dish with a little seafood and spicy tomato twist.
Total prep and cook time: 30 min
Carbonara
100 g Smoked Pancetta
200 g Spaghetti Pasta
1 Medium Shallot
2 Egg Yolks
20g Grated Parmesan Cheese
1 Canned Crab Meat (any brand or add fresh)
25g Butter
Parsley
Salt & Black Pepper to taste
Spicy Tomato
2 tbsp Dark Soy Sauce (use light soya sauce for less salt)
2 drops Tabasco Sauce
Black Pepper to taste
0.5 tsp Garlic Powder
1 tsp Mirin Rice Wine
0.5 tsp Worchester Sauce
5 Cherry Tomatoes
Method:
Mix Mirin rice wine, Soy sauce, Worchester sauce, Tabasco, black pepper and garlic powder. Add chopped tomatoes mix well and leave to marinate for 5 min.
Add diced pancetta and finely chopped shallot into a hot pan. Cook it until golden brown, but not too crispy. Put it on one side to cool down.
In a separate bowl mix 2 egg yolks, grated parmesan, parsley, crab meat, salt, pepper and cooked pancetta with shallots.
Boil pasta according to instructions on a package. Partly drain it once cooked. Leaving a bit of water will help to achieve that lovely creamy texture.
Add a bit of butter and mix it well until it melts. Once butter is melted add pancetta and crab meat mixture, prepared earlier. Gently mix it for another minute or so.
Heat the pan until very hot. Add marinated tomato mixture and cook it for 1 minute mixing well to prevent burning and sticking to the pan.
Finally, add pasta into a serving bowl, top it with spicy tomatoes sauce and finish with a sprinkle of fresh parsley.
Bon Appetite