Indo-style Pasta Carbonara

Ingredients

In this Indo-style Pasta Carbonara, we incorporate traditional Indonesian spices such as chili, garlic, and ginger to add a spicy kick to the dish. Additionally, we substitute the traditional pancetta with smoky beef rendang, a popular Indonesian meat dish. The fusion of these flavors creates a tantalizing twist on the classic Italian recipe. We alse have the original recipe for Pasta carbonara, so you can check it out.

• 250 grams (8.8 oz) spaghetti 250 grams (8.8 oz) spaghetti
• 200 grams (7 oz) beef rendang, shredded 200 grams (7 oz) beef rendang, shredded
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 red chilies, thinly sliced 2 red chilies, thinly sliced
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 2 eggs 2 eggs
• 100 grams (3.5 oz) grated Parmesan cheese 100 grams (3.5 oz) grated Parmesan cheese
• 1/4 cup heavy cream 1/4 cup heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large pan, heat some oil over medium heat. Add the minced garlic, chopped onion, and sliced red chilies. Sauté until the onions are translucent.
3. 3.
   Add the shredded beef rendang and ginger paste to the pan. Cook for a few minutes until the beef is heated through.
4. 4.
   In a bowl, whisk together the eggs, grated Parmesan cheese, and heavy cream. Season with salt and pepper.
5. 5.
   Add the cooked spaghetti to the pan with the beef rendang. Pour the egg mixture over the spaghetti and toss well to coat.
6. 6.
   Cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens and coats the pasta.
7. 7.
   Remove from heat and garnish with fresh parsley.
8. 8.
   Serve hot and enjoy your Indo-style Pasta Carbonara!

Treat your ingredients with care...

• Beef rendang — If you can't find pre-made beef rendang, you can make your own by slow-cooking beef with a blend of Indonesian spices until tender and flavorful.
• Red chilies — Adjust the amount of chilies according to your spice preference. You can also substitute with milder peppers if desired.
• Ginger paste — If you don't have ginger paste, you can grate fresh ginger or use powdered ginger as a substitute.
• Parmesan cheese — For a dairy-free option, you can use nutritional yeast as a vegan alternative to Parmesan cheese.
• Fresh parsley — If you don't have parsley, you can use cilantro or basil as a garnish.

Tips & Tricks

• To make the dish spicier, you can add a few drops of Indonesian hot sauce or sambal oelek.
• For a creamier texture, you can add more heavy cream or a splash of coconut milk.
• If you prefer a lighter version, you can use turkey bacon instead of beef rendang.
• To add some crunch, sprinkle toasted breadcrumbs or fried shallots on top before serving.
• Experiment with different types of pasta shapes to give your Indo-style Pasta Carbonara a unique twist.

Serving advice

Serve the Indo-style Pasta Carbonara hot, garnished with fresh parsley. Accompany it with a side of pickled vegetables or a fresh salad to balance the flavors.

Presentation advice

For an appealing presentation, twirl the pasta onto individual plates using tongs or a pasta fork. Sprinkle some extra grated Parmesan cheese and a pinch of red chili flakes on top for an added pop of color.