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16 | FireFlyz
RECIPE
Car bonara
Chef Ai zat Hakim
Fe isal
From The
West in Kuala
Lumpur shares his
reci pe for Prego
Carbonara wi th
F ireflyz
.
Ingredients
80g beef bacon, sliced
200g whipping cream
200g pastuerised egg yolk
20g olive oil
240g parmesan cheese, freshly
grated
8g salt
10g pepper
600g dried pasta, blanched
METHOD
1. Combine egg, parmesan cream
salt and pepper in a mixing bowl.
2. Sauté the beef bacon unti l
lightly crisp, add shallots, garlic
and pars ley and continue to
sauté
3. Blanch the pasta and add to the
pan.
4. Stir for a few seconds and add
in the egg mixture, continue
to sauté for another minute or
less.
5. Taste and adjust seasoning by
adding salt if required.
6. Portion into deep pasta plates
and serve with shaved parme-
san cheese and freshly ground
black pepper.
P r e go