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La Fine Cuisine avec LaChaise, episode 1
By LaChaise | 7th May, 2013 | 1:41 am | La Fine Cuisine avec LaChaise

La Fine Cuisine avec LaChaise
Hello ladies and gentlemen!

Do you think that the scotch, while fantastic, isn't enough for you anymore? Are you craving those "nutrients" the cool kids on the block are talking about?
Well search no further, for I am hereby presenting to you

La Fine Cuisine avec LaChaise!

As this is our first session and I am not sure all of you have more cooking experience than preparing hot pockets, I'll start with an easy but oh so delicious recipe: my famous carbonara.
(It's actually my mom's recipe, but shut up. I'm the one writing, I totally can totally steal the merit!)


So, these are the ingredients you'll need for 4 persons (I know you'll eat it alone, but I'm trying to be nice here):

-Spaghetti (500g/1.1 pound)
-Heavy cream (50cl/1 pint)
-French Lardons if you can find some, if not use diced bacon (250g/0.5 pound)
-3 crushed cloves of garlic
-2 egg yolks
-Black pepper
-Grated emmental or parmigiano reggiano
(-Olive oil)

So here we go guys, I assume you've got all the ingredients ready. If not, what are you doing here? Run to the nearest grocer, NOW.

-First, put some salted water to boil. When it's boiling, you can put the spaghetti to cook. Don't tell me the water needs no salt. I don't care what you read about, pasta water without salt is like sex without vagina.--JN

-At the same time, put the lardons and the garlic in a frying pan, or even better, in a sauteuse. If you used dice bacon or aren't afraid of eating *all* the fat, add some olive oil. It adds a nice aroma, and keeps the garlic from burning.

-Once the lardons/bacon are well cooked, add the cream and as much pepper as you like. Stir this shit up until it becomes hot and liquid enough. Don't forget to watch your pasta, you wouldn't want them to stick!

-After 2-5 min, depending on the cream (you should notice the taste going from "meh" to "OH MY GOD I WANT TO EAT THAT FUCKER RIGHT HERE"), put the fire to the lowest.

When your pasta is ready, wring it out and put it in the sauce.

There, add the yolks, the cheese, and mix it all up.

Ta-fucking-Dah, ladies and gentlemen! Your spaghetti carbonara is ready to serve. Bravo.

A good drink to go with this recipe would be an italian red wine, or a Bordeaux.

Bon app├ętit messieurs-dames, see you next time for a new episode of
La Fine Cuisine avec LaChaise!

Tags: Pasta, Cooking, French, How to 18


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