Miến Gà (Vietnamese Chicken Glass Noodle Soup)

March 7, 2011March 7, 2011 The Culinary Chronicles20 Comments

Chicken Noodle Soup…..what could be more comforting?

Cultures all around the world have their own spin on this soul warming dish. For the Vietnamese, we have at least two versions— Phở Gà and Miến Gà.

Phở Gà is the lighter alternative to the traditional beef Phở and follows a similar cooking method. Due to the slow simmering process of the broth and spices, it takes me a couple of hours to complete a quality Phở Gà. Miến Gà offers a lighter broth and is served with glass noodles (Miến). White on Rice Couple gives a great overview of Miến.

Both soups are delicious–especially on cold days. However, I find myself making Miến Gà more often. My version of Miến Gà can be done in a quick 20 minutes. In addition, you can tailor the ingredient amounts to make anywhere from 1 to 8+ bowls. Whereas with Phở Gà, you need a couple hours (at least) and are committed to a huge pot of it!

The key to my Miến Gà is homemade chicken stock—something I almost always have on hand. That combined with a splash of what I call “Vietnamese Liquid Gold” and you will have a wonderful and clean broth for your Miến Gà.

Wondering what Vietnamese Liquid Gold is? Nước Mắm (fish sauce), OF COURSE! 🙂

Serve your Miến Gà with fresh herbs (cilantro, Thai Basil), a few slices of red chilies, and a squeeze of lime. The herbs, spice, and the tiny bit of citrus perfectly rounds out the flavors. This type of balance is the quintessential foundation in Vietnamese cuisine.

Miến Gà— now that is comfort food 🙂

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Miến Gà (Vietnamese Chicken Glass Noodle Soup)
Serves 2

Ingredients:

1.5 Quarts Homemade Chicken Stock
2 Tablespoons Nước Mắm (fish sauce)
1 Inch Fresh Ginger, peeled
1 Teaspoon Black Peppercorns
1 Boneless Chicken Breast
4 Ounces Dried Miến (glass noodles)
Hot Water
Garnish: Chopped Scallions, Chopped Cilantro, Thai Basil, Slices of Red Chilies, Lime Wedges

Fill a large bowl with hot water and add Miến. Soak Miến for at least 15 minutes until they have softened.

In a medium size pot, add chicken stock, Nước Mắm, peppercorns and ginger. Bring to a simmer and add chicken breast. Continue poaching chicken breast until it is fully cooked, about 8 minutes–depending on size. Remove the chicken breast. Once it’s cooled slightly, slice or shred the meat.

Turning back to the the broth, skim off any impurities that may have formed. Taste and adjust the seasonings—adding more pepper or a dash of Nước Mắm as needed. Keep the broth at a low simmer to ensure it stays hot.

Drain the Miến and add to bowls. Sprinkle with scallions, cilantro, and arrange chicken slices on top. Ladle hot broth over and noodles. Garnish with additional scallions, chilies, basil, and lime.

Note: It’s important that the broth remain piping hot when it’s poured over the noodles. The heat will finish cooking the Miến.

**This is my submission to Delicious Vietnam, a monthly blogging event celebrating Vietnamese cuisine which was started by Anh of A Food Lover’s Journey and Hong & Kim of Ravenous Couple. To participate, please send entries to theculinarychronicles@gmail.com by March 13th! For more information, please visit Delicious Vietnam**

Miscellaneous

Jack Johnson = Music Therapy

March 6, 2011March 6, 2011 The Culinary Chronicles1 Comment

I woke up this morning in a Funk.

Not a cooking/baking funk. Not a Tone-Loc “Funky Cold Medina” Funk. Just the BLEH kind of Funk.

Nothing in particular spurred it. In fact, the sun was shining and I actually got to bed early. But I just couldn’t shake it. In fact, even Bella was in a Funk. I mean…just look at her. If those eyes don’t emit “Funk”, I don’t know what does.

So I did the only thing that made sense. I filled a mug with freshly brewed Kona Coffee, grabbed the pups, and headed straight to the beach.

I’ve always found the ocean air and sounds of the waves calming. But today, I needed some extra oompf in the form of the best music therapy—-Jack Johnson.

Those that know me are well aware of my adoration (and slight obsession) for the Hawaiian born crooner. I dig his music and envy his mellow beach vibe. C’mon, the guy is just “beachy”—what’s not to love?

When I get in these emo funks, I often find myself turning to music to get some quality soul searching in. And when I mean “turn to music”, I mean “listen to music”. I don’t have a single musical bone in my body. I cannot sing for the life of me but I did play the flute in junior high. Hey, don’t judge. All the cool kids were doing it. True Story.

I spent several hours walking on the beach today…..just breathing in the fresh air while the pups got their exercise in. The warm sun, light breeze on my face, Jack singing, and self-reflection time. All much needed things. I highly recommend such a regiment for everyone.

Thankfully, I’m not feeling as funky anymore.

Mahalos, Jack.

*Quick Note….I would be remiss if I didn’t confess that not everyone was in a funk today.

Princess Leia was in her usual hyper–happy go lucky-disposition.

My little pug niece will be staying with us for a couple of weeks. And this little bundle of energy was just as happy and hyper as ever!

Breads

“Bloomin’ Herb Bread” and a Bread Baking Binge Confession

March 4, 2011March 17, 2011 The Culinary Chronicles18 Comments

I’ve really been trying to keep up with my goal of baking more bread.

But I may have gone a little over board last week. Over the course of 7 days, I had made the Simple Bread, Focaccia, Pizza Dough, Garlic Naan, and this Bloomin’ Herb Bread. I was on a Bread Baking Binge! Yeah, say that three times fast.

But the moment I saw this Bloomin’ Herb Bread on The Pioneer Woman’s site, I just HAD to make it. It looked so gorgeous with it’s golden bloom–I couldn’t resist!

And when I finally cut into it and took a bite—-it was H-E-A-V-E-N! I can’t even justly describe the flavor and texture of it. Crunchy, buttery-like crust with a soft but structured interior. SOOOOO GOOOD! I chose rosemary to flavor this bread but I think thyme or chives would be lovely as well!

I had intended to have it alongside with the Corn Chowder but the next thing I knew it, I had pulled out the Balsamic Vinegar and Premium EVOO and inhaled a good portion of it! I couldn’t stop myself! I’m a sick….sick, bread-lovin’ woman.

But in my gluttonous defense, I did share with Bella. That puggle loves bread as much as her Mama does.

I did, however, enjoy some the next day with the Corn Chowder and later on that week, grilled the last pieces to make a delicious Chicken Sandwich.

I’m not ashamed to say it….it was a DARN GOOD Sammy!

If I keep on going on like this, I may need a Bread Baking Intervention……

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Pastor Ryan’s Bloomin’ Herb Bread
From The Pioneer Woman

Ingredients:

20 ounces, weight Bread Flour (all Purpose Is Okay, Too) – About 4 Cups
8 ounces, fluid Water
4 ounces, fluid Melted Butter With Chopped Herbs Of Choice. We Like Chives, Rosemary Or Thyme.
2 teaspoons Salt
1 teaspoon Active Or Instant Yeast (if Active, It Would Be Best To Sprinkle Yeast Over The Water To Let It Start To Work Before Mixing It In)

Combine all ingredients together in the KitchenAid stand mixer with the dough hook (it can be done by hand…it just takes longer).

I mixed them together for about 10 minutes or so until I could successfully achieve a windowpane with the dough. This is where you can pull off a small chunk of the dough you’re kneading and stretch it gently to see if it is somewhat translucent. If you can do this without it tearing, it’s ready. Once this elasticity has been achieved, the dough can sit out with plastic wrap over it for 1-4 hours to double in size.

Preheat oven to 450 degrees.

After the dough starts rising, it should be kneaded for a minute or two so that the yeast can redistribute. Form it into a dome and place in a covered cast iron pan after coating it with olive oil and a sprinkling of kosher salt. Cut a large ‘X’ into the surface of the bread dough so it can bloom!

Bake on the center rack of your over for 30 minutes with the lid on, them remove the lid to finish it off for another 15 to 30 minutes.

Miscellaneous

R.I.P. Cutting Board

March 3, 2011 The Culinary Chronicles2 Comments

I’ve never claimed to be a Smart Cookie. Especially when I have some serious Kitchen DOH! Moments.

My latest episode occurred only a short time ago with a total lapse in thinking. In a flurry to clean up the kitchen, I threw my wooden cutting board into the dishwasher. Guess what happened?

Oh yes……you all being much smarter than I probably have guessed the outcome. When I opened up the dishwasher and saw my poor, newly purchased board, I immediately turned into this…..

And that, is a Sad Panda. A VERY Sad Panda.

My friends, learn from my follies. Avoid a Kitchen DOH! Moment and HAND WASH YOUR WOODEN CUTTING BOARDS! Now excuse me as I bang my head on the kitchen cabinet 😦

Desserts/Pastries

Chocolate Espresso Cupcakes with Mocha Buttercream

March 2, 2011March 3, 2011 The Culinary Chronicles10 Comments

It’s rare for to bake/cook something these days without sharing with you all my Foodventures.

Therefore, you can imagine my surprise when an old neighbor contacted me looking for my Chocolate Espresso Cupcakes. She blames me for getting her hooked on fresh baked goods and then leaving her without her weekly sugar fixes 🙂 After apologizing profusely, I began referring her to the site when I realized I never posted a recipe for them. DOH!

So without any other further delay—Chocolate Espresso Cupcakes with Mocha Buttercream. Extremely moist cuppies with light accents of espresso flavor. I paired these with a Mocha Buttercream and since its on the sweeter side, I suggest piping minimal amounts of frosting on these cupcakes.

Top these bad boys with chocolate covered espresso beans and a dust of cocoa powder and you won’t be in need for any extra caffeine for the day!

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Chocolate Espresso Cupcakes with Mocha Buttercream
Makes approximately 24-26 Cupcakes

Ingredients:

Cupcakes:
2¼ Cups All Purpose Flour
1½ Cups Unsweetened Cocoa Powder
2½ Cups Granulated Sugar
1¼ Teaspoon Baking Powder
2½ Teaspoon Baking Soda
1 Teaspoon Salt
2 Whole Eggs
1¼ Cups Buttermilk
2/3 Cup Vegetable Oil
1 Teaspoon Vanilla Extract
1 Cup Freshly Brewed Strong Coffee
1 Tablespoon Instant Espresso Powder

Mocha Buttercream:
10 Tablespoons of Unsalted Butter, at room temperature
3 Tablespoons Espresso, at room temperature
½ Tablespoon Cocoa Powder
3-4 Cups Confectioner Sugar (varies due to preferred frosting consistency)

Garnish:
Chocolate Covered Espresso Beans
2 Tablespoons Cocoa Powder

Preheat oven to 350 degrees. Line cupcake tins with paper cups.

In a large bowl, sift together flour, cocoa, sugar, baking soda, baking powder, and salt. Set aside. Dissolve the espresso powder in the coffee. In a mixing stand, add the eggs, buttermilk, oil, and vanilla. Beat on low speed until well combined. Add the coffee/espresso liquid and beat for an additional minute. Scrape down the sides of the bowl. Slowly add in the dry ingredients. Mix until all items are incorporated.

Fill paper cups 2/3 full. Bake for about 18-20 minutes or until a toothpick inserted comes out clean. Remove from the oven and leave cupcakes in pan for 5 minutes before transferring them to a cooling rack.

While cupcakes are cooling, prepare the frosting. In an electric mixer fitted with the paddle attachment, whip butter until fluffy. Add the cocoa powder and continue whipping until combined. Slowly add the espresso. It may look a bit curdled but don’t worry as it will come together once the sugar is added. Gradually add in the confectioners’ sugar, ½ cup at a time. Continue adding sugar to desire consistency. (I typically lean towards the full 4 cups for a firmer consistency to pipe the frosting). Refrigerate for at least 10 minutes before use.

Once cupcakes are completely cooled and frosting is ready, pipe/frost cupcakes. Top with each with a chocolate covered espresso bean and dust with cocoa powder.

Soups/Stews

Corn Chowder and a Photo Quandry

February 28, 2011March 6, 2011 The Culinary Chronicles10 Comments

In the age of Digital Cameras, photography novices (and I mean ME!) rely on taking hundreds of shots in hopes of getting 1 or 2 photos we like. It’s so easy to snap a photo, take a quick peak, delete, re-shoot….repeat.

Sure, I play around with aperture settings, ISO, composition, blah-blah-blah. But most of it’s trial and error. This especially occurs when I shoot food photos. I often torture loved ones by making them wait until I’ve snapped the thousandth photo before they can dig into their plates. It’s a sad thing.

So I decided to challenge myself the other day……. take only ONE shot of a dish. One quick click without any do overs.

The subject of the photo—a Corn Chowder to take the chill off the cold days we’ve been having.

Sadly, it definitely wasn’t a great photo. But alas, I had to stick to my guns—- though I had a quandary on my hands. Even though the photo was BLEH the Corn Chowder turned out so darn tasty and tummy warming. If I scrapped the photo, I would have nothing to show you Friends.

Alas….here it is….

Meh……

Not my best work but I’m a work in progress. And although I’m glad to have challenged myself, next time I will continue to click away. Let’s face it….that’s why I bought a digital camera in the first place 🙂

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Corn Chowder
Serves 4

Ingredients:

3 Cups Russett Potatoes, diced
1 Cup Corn Kernels
½ Cup Carrots, finely diced
½ Cup Celery, finely diced
½ Cup White Onion, finely diced
2 Whole Garlic Cloves, finely diced
3 Strips Bacon, finely diced
2 Dried Bay Leaves
1 Teaspoon Fresh Thyme Leaves
1 Quart Low Sodium Chicken Broth
3/4 Cup Heavy Cream
Kosher Salt and Black Pepper

In a heavy bottom pot, cook the bacon slowly until crisp and the fat has rendered out—about 8-10 minutes. Using a slotted spoon, transfer the bacon to a plate covered with a paper towel.

In the same pot with the bacon grease, add carrots, celery, and onions and cook until they are translucent. Add the garlic, thyme, potatoes and cook for 2 or 3 minutes. Season with salt and pepper. Add chicken broth and bay leaves. Bring liquid to a boil and then cover and lower heat to a steady simmer.

Continue to simmer until the potatoes become tender—about 15-20 minutes. Once this has been achieved, use a wooden spoon to smash some of the potatoes against the sides of the pot to release some of the starch into the liquid. Stir in the corn and cream and continue to simmer for an additional 10 minutes.

Remove the bay leaves and discard. Season to taste with salt and pepper. Ladle soup into bowls and sprinkle the tops with the crisped bacon.

Breads

Simple Gal….Simple Bread

February 25, 2011February 25, 2011 The Culinary Chronicles29 Comments

I love the smell of the Ocean, Clean Laundry, and Garlic cooking. I love the scent of Gardenias and Jasmines in bloom.

And I absolutely love the smell of Cookies and Fresh Bread baking.

I am a Simple Gal really.

That’s why this recipe stopped me in my tracks with only two words…..SIMPLE BREAD.

And it truly is. There are only a few ingredients, has a short “proofing time”, and is not the least bit complicated. Just for a little special touch, I added some fresh thyme to the dough and a little sprinkle of sea salt before placing it in the oven. Delicious.

Crusty, Warm Bread + No Fuss = Simply Happy Gal

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Simple Bread
Slightly adapted from Marcia Passos Duffy

Ingredients:

5-6 Cups All Purpose Flour
2 Tablespoons Dry Yeast
2 Tablespoons Brown Sugar
1 Teaspoon Fresh Thyme (optional)
1 Tablespoon Kosher Salt
Sea Salt (optional)
2 Cups Hot Water (120-130 degrees F.)
A cake pan of hot water

Mix 3 cups of the flour with the yeast, sugar, thyme and salt. Pour in the hot water and beat 100 strokes (or 3 minutes with a mixer).

Stir in the remaining flour until the dough loses its stickiness. Turn onto a floured surface. Knead for 8 minutes.

Place dough in a greased bowl and cover with a warm damp cloth. Let rise for 15 minutes in a warm spot (away from drafts).

Punch down and divide the dough into two pieces. Shape into round loaves and place on a greased baking sheet. Cut an “X” one-half inch deep in each of the loaves with a wet sharp knife. Sprinkle the tops with sea salt.

Place baking sheet with loaves in the middle of a COLD oven. Place a pan of hot water on the lowest shelf. Heat the oven to 400 degrees and bake 40-50 minutes until golden brown.

Pastas/Noodles · Poultry

Chicken Piccata with Angel Hair Pasta

February 23, 2011February 23, 2011 The Culinary Chronicles11 Comments

In college, one of my dearest friends and I would often meander over to The Cheesecake Factory to grab some food, sip on a few cocktails, and catch up. We would always sit at the bar for our meal because let’s face it, no matter what time of day, the average wait for The Cheesecake Factory can be ridiculous! Why are they always so PACKED?!

But I digress…..

Despite their billion page menu, PB (as she will now be known) and I would always split an order of their Chicken Piccata. It was always tasty, a TON of food (even for two to share), and was well priced. Hey, we were college students on a budget after all 🙂

After college when I finally got into my own kitchen, I began making my own version of Chicken Piccata. I love the light, lemony sauce with capers and how it pairs so well with the tender chicken. As an added bonus, you can get away with eating a huge plate of it without feeling too weighed down. Now that’s a Nguyen-Win Situation!

Quick, simple—and delicious.

And yes, PB. A very large plate of this Piccata will be waiting for you with an extra large Gimlet next time you come into town 🙂

Note: Up for seafood instead? Switch up the chicken for some scallops or a lovely white fish. Follow the same method and it will be just as delish!

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Chicken Piccata with Angel Hair Pasta
Serves 2

Ingredients:

1/3 Pound Angel Hair Pasta
1 Boneless Chicken Breast
½ Cup All Purpose Flour, plus ½ Tablespoon
1 Tablespoon Unsalted Butter, at room temperature
3 Tablespoons Olive Oil
1 Teaspoon Lemon Zest, freshly grated
6-7 Lemon Slices, very thinly sliced
1 Lemon, juiced
1 Tablespoon Capers, drained
½ Cup Roma Tomatoes, diced
2 Garlic Cloves, finely diced
¼ Teaspoon Red Chili Flakes
1 ½ Cups Chicken Broth
2 Tablespoons Fresh Basil, chiffonade
Kosher Salt and Black Pepper

Place ½ cup of flour in a shallow dish. Using a sharp knife, slice chicken breast in half. Place a piece of wax paper on top of each piece of chicken and pound with a kitchen mallet until it is about ½ inch thin. Season the chicken well with salt and pepper. Take the chicken and roll it into the flour, using your fingers to assist in adhering it to the meat. Carefully shake off excess flour. Repeat with second piece of chicken.

In a large skillet, heat 2 tablespoons olive oil over medium heat. Slide chicken into the skillet and sauté on each side until it becomes golden brown—about 3-4 minutes each side. Once chicken is done, transfer to a clean plate and tent with a sheet of aluminum foil.

Begin boiling the pasta.

Using the same skillet, add remaining olive oil and sauté garlic until it becomes aromatic but not browned. Add chili flakes, capers, lemon juice, lemon slices, zest, and chicken broth. Use a wooden spoon to scrape off the tasty brown bits from the bottom of the skillet. Raise the temperature to medium high heat and allow the liquid to reduce by almost half. While the liquid is reducing, use a fork to mash together remaining 1 tablespoon of flour and butter in a small bowl. Whisk it into the reducing liquid and allow to cook for 1-2 minutes. Be sure to whisk out any lumps of flour. Check for seasonings and adjust with salt/pepper accordingly. Remove from heat.

Drain the cooked pasta, reserving a few tablespoons of the starch water. Toss the pasta in the lemon caper sauce, tomatoes, and basil–reserving a few spoonfuls of sauce. Add in a few spoonfuls of pasta water if you want a “looser” pasta consistency (optional). Check for seasonings and adjust with salt/pepper accordingly. Plate pasta and top each with a piece of chicken. Spoon extra lemon caper sauce over the chicken and pasta. Serve immediately.

Desserts/Pastries

Chocolate Raspberry Cupcakes

February 21, 2011March 16, 2011 The Culinary Chronicles75 Comments

It’s been a minute since I’ve baked Cupcakes. In fact, I gave up baking for the entire month of January. The holidays just wiped me out and I needed some reprieve.

But lately when I open up my cabinets, I see my little muffin/cupcake pans looking at me sadly. You know what I’m talking about. It’s the “why have you abandoned us” kind of look.

These little pans have been good and loyal….. and they were in need of some TLC.

So when I made plans to reconnect with some old friends the other day, I thought it was high time to whip them out, blow off the dust, and get Cupcakin‘!

I managed to pull together a rich chocolate cupcake, filled them with a raspberry sauce, and topped them off with a whipped chocolate ganache and fresh raspberries.

Easy, simple, and pretty.

Perfect to get my Cupcake Baking Love going again. 🙂

Note: I used a Wilton 4B Tip to pipe the ganache.

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Chocolate Raspberry Cupcakes
Makes approximately 24 Cupcakes (depending on size)

Ingredients:

Chocolate Cake:

½ Cup Unsweetened Cocoa Powder
2 Cups All Purpose Flour
1½ Teaspoons Baking Soda
¾ Teaspoon Baking Powder
1 Teaspoon Salt
2 Cups Granulated Sugar
5 Ounces Dark Chocolate, finely chopped
1 Cup Buttermilk
1 Cup Strong Brewed Hot Coffee
½ Cup Vegetable Oil
2 Large Eggs
2 Teaspoons Raspberry Extract

Chocolate Ganache:
12 Ounces Quality Dark Chocolate, finely chopped
1 Cup Heavy Cream
1 Tablespoon Framboise Liqueur

Raspberry Filling:
2 Cups Frozen Raspberries
1 Cup Granulated Sugar
1 Tablespoon Framboise Liqueur
1 Teaspoon Fresh Lemon Zest

Prepare Cakes: Preheat oven to 350 degrees. Place paper cup liners in cupcake pans. Place finely chopped chocolate in a bowl and pour hot coffee over it. Cover bowl with plastic wrap and allow to sit for a few minutes. Remove plastic and stir until smooth. Sift together cocoa powder, flour, baking soda, baking powder, sugar, and salt into a large bowl. In a mixing stand, beat eggs for a few minutes until they become a pale yellow. Beat in oil, buttermilk, and raspberry extract . Scrape down the sides of the bowl and slowly add the chocolate. Slowly add dry ingredients and mix until just incorporated. Pour batter into the lined cups–about 3/4 way. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pans for 10 minutes before removing to cooling racks.

Prepare Raspberry Filling: Place all raspberry sauce ingredients in a medium sized, heavy saucepan. Simmer on medium-low until berries have broken down and the sauce has thickened. Approximately 10-15 minutes. Let cool to room temperature. *If you don’t want seeds in your filling, puree the raspberries in a blender and strain before cooking.

Prepare Chocolate Ganache: Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate. Cover bowl with plastic wrap and allow to sit for a few minutes. Remove plastic and add framboise—stir until smooth and glossy. Allow ganache to cool completely before frosting. *If you wish a fluffier “whipped” frosting, allow ganache to cool completely before transferring to a stand mixer. On medium-high speed, whip until you reach the desired consistency.

Assemble Cupcakes: Once all items have been prepared, fill a piping bag with a small round tip with the raspberry filling. Fill another piping bag with the ganache. Taking one cupcake, place the tip of the raspberry filled bag into the cake and squeeze in a few teaspoons of the filling. Be careful not to “inject” too much or your cupcakes will implode 🙂 Finally with the piping bag filled with ganache, pipe/decorate swirls on top of the cupcake. Garnish with fresh raspberries.

Pastas/Noodles · Pork

Linguine alla Carbonara

February 18, 2011January 27, 2015 The Culinary Chronicles17 Comments

I’d like to think that I was Italian in one of my former lives.

Truly, it would help explain my love and addiction for Italian foods and all pastas.

In fact, most people make sandwiches–or even quick stir frys when they want something fast or need to empty out their fridges. Nope–not me. I make pastas.

And when something is as quick and yummy as this Linguine alla Carbonara, how can you blame me? Rich, simple, delicious—and there’s BACON!

Oh those Italians. Just Brilliant.

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Linguine alla Carbonara
Serves approximately 2

Ingredients:

1/3 Pound Linguine (or other long pasta)
4 Strips Thick Cut Bacon, diced
3 Tablespoons Shallots, chopped finely
2 Garlic Cloves, diced finely
¼ Teaspoon Dried Chili Flakes
2 Fresh Eggs, room temperature
1/3 Cup Parmesan Cheese, finely grated
2 Tablespoons Fresh Italian Parsley, chopped
Kosher Salt and Pepper
Additional Parsley and Parmesan Cheese for Garnish

In a large bowl, whisk together eggs and parmesan cheese. Once combined, mix in parsley. Set bowl aside.

Add bacon to a large pan and turn burner to medium heat. Slowly sauté the bacon until it becomes crispy and the fat has rendered down—about 10 minutes. While the bacon is browning, begin boiling the linguine in a large pot of salted water. Once bacon is finished, use a slotted spoon and transfer it to a plate covered with paper towels. Reserve one tablespoon of bacon drippings in the pan and discard the rest. Sauté shallots in the bacon drippings until translucent. Add garlic and cook for an additional two minutes. Add chili flakes and cook for an additional minute. Transfer shallots/garlic mixture to a bowl.

Once cooked, drain the hot pasta and quickly toss it in the eggs/cheese mixture until the “sauce” has thickened. Add all but two tablespoons of the crispy bacon and shallots/garlic mixture. Continue to mix until all items have been thoroughly incorporated. Check for seasonings and adjust with salt and pepper accordingly. Plate the pasta and sprinkle with extra cheese, parsley, and remaining bacon. Serve immediately.

Note: It is important to use the freshest eggs possible when making Carbonara. The heat from the hot pasta will warm the eggs but not thoroughly cook it. If you are wary of eggs that are not fully cooked, then Carbonara may not be the dish for you.