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Get These Cheesy Fried Balls of Carbonara In The Bay Area

When it comes to Italian street food, some of the most beloved are arancini and its close cousin, suppli. While essentially both are rounded balls of rice with fillings, the subtle differences can be found in suppli’s oblong shape as opposed to the roundness of arancini, and the ragu filling of arancini in comparison to suppli’s composition of mincemeat and/or chicken giblets and tomato sauce with the risotto.

That said, when the imagination of Pollara Pizzeria in Berkeley, CA was stretched, they came up with seemingly a cheesy pasta version of the two. Dubbed carbonara fritti, the deep-fried balls of cheese and pasta are also filled with guanciale (cured pork cheeks) and creamy carbonara sauce. It’s all a mouth-watering affair, especially when you picture the gloriously creamy pull, which makes for an even better experience.

Carbonara fritti is definitely doing everybody a service by making your favorite bowl of breakfast carbonara into a more snackable, on-the-go form.

Hacks Recipes

How To Perfect Your Spaghetti Carbonara Recipe

Photo: So Delicious

It can seem a bit intimidating, but if you learn the proper technique, you can make better spaghetti carbonara easily. And then you can have it for breakfast, lunch, and dinner.

I mean, I would have it for all the meals of the day, including brunch and also as a snack (somehow). Don’t challenge me, I will find a way to do that, no problem. My boundless love for eggs, bacon, and cheese have been thoroughly explored in other articles here, so I won’t talk too much about that. But what’s not to like about spaghetti carbonara? The process of making it, really, because it sounds a little bit scary sometimes.

But just because something might intimidate you, it doesn’t mean that you should give up on trying to make something you love. And making better spaghetti carbonara is worthy of your time and attention. That’s why we’ve compiled these tips and tricks for you. Let’s go through them, one by one.

6 tips and tricks to make better spaghetti carbonara

1. Use eggs at room temperature

Make sure you remove the eggs from the fridge half an hour before you get to cooking. Cold eggs will make your sauce form clumps and that’s not what this dish is all about.

2. Whisk the eggs to perfection

You want to make sure that the yolks and the egg whites are mixed to perfection, so don’t go lazy when you whisk those eggs! If they’re completely incorporated, then the sauce will end up being more silky and smooth. And that is the result you’re after. No white streaks!

Make Better Spaghetti Carbonara - A Few Tips and Tricks

3. Boiling the pasta

When you cook the spaghetti, make sure you use a large pan that can fit all of the pasta from the get-go. If you have that. Cover it with about 4 inches of cold water, don’t forget the salt and then add the pan to high heat!

4. Cook the bacon

Chop up the bacon and cook it in a skillet until it’s close to crisp perfection. But just close, because bacon, being made out of so much grease, tends to still cook even after you’ve removed it from heat and you don’t want it to be charred.

5. Add the cheese to the eggs

Grate the cheese and then add it to the perfectly whisked eggs. This is straightforward enough.

6. Be careful when adding the sauce

The heat from the spaghetti pan or saucepan can really make your eggy sauce more like scrambled eggs and that’s not what you’re looking for. So once the spaghetti is cooked al dente, instead of pouring the sauce over the spaghetti, you should do the exact opposite. Turn off the heat and use tongs to move the spaghetti over the sauce. This will gently cook them and make everything a creamy dream.

After you do that, you can add the bacon and you’re done! Bon appetit!

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Article by Ruxandra Grecu from So Delicious. View the original article here.

Fast Food

McDonald’s Japan Is Smothering Their Fries In Carbonara Sauce

Photo courtesy of McDonald’s Japan

When it comes to fast food fries, McDonald’s is pretty high up on the list for me. Just give me a piping hot batch straight from the fryer, a generous amount of salt, and some packets of Sweet ‘n Sour sauce and I’m set.

There’s isn’t much to pull me out of my fry routine at McDonald’s, but their newest offering in Japan may make me want to reconsider: Carbonara Fries.

While the sauce isn’t the traditional version made with eggs and pancetta, the Japanese variation features a three-cheese blend made with milk, smoked bacon, and black pepper.

Not too long ago, McDonald’s Japan had a similar offering they called “Try [and] Pour Some Cheese Bolognese” which essentially had guests pouring a cheesy bolognese directly onto their fries. If this loaded fry trend continues in Japan, I’m anxious to see it potentially arrive in the United States.

I guess time will tell, but until then, Mcdonald’s Carbonara fries will be available at participating locations in Japan for a limited time.


Basilico's: Huntington Beach

These photos don’t do anywhere near enough justice for this small Italian restaurant. So I apologize, as they were taken with my camera phone which doesn’t have a flash. Think about being in Italy, going to a fancy restaurant and getting the perfect Italian meatball sandwich. That’s what I got, but I only had to drive for 15 minutes. More pics after the jump.