Spooky Spicy Carbonara
Join us live Tuesday, October 20th @7 PM CT on Good TV (twitch.tv/itsgoodTV). MC Ellie will be making this pasta dish while DJ Cousin Phil provides the tunes for a spooky edition of Good TV Dinner. We put a Halloween twist on a classic dish by incorporating spicy garlic chili sauce, pork belly, and shishito peppers.
The featured track, Phoebe Killdeer & The Short Straws, "The Fade Out Line" is number one on our Halloween playlist. Happy beet, satisfied soul.
if you want to make this dish with us on 10/20/2020 be sure to click the below link at 7pm CT.
Serving for 3 hungry goblins
Ingredients - Carbonara Sauce
2 egg whites - set yolks aside for later use
1 1/2 tsp chili garlic sauce
1/2 cup parmesan cheese
Cracked black pepper
Our preferred chili garlic sauce
Ingredients -Pork Belly Marinade
1/2 lb boneless/skinless pork belly
1 tbsp fresh diced ginger
1 tbsp fresh squeezed lime juice
1 tbsp rice vinegar
1 tbsp sesame oil
2 tbsp soy sauce
2 tbsp honey
1 tbsp chili garlic sauce
3 diced shishito peppers
Additional items needed for cooking
Butter
1 cup chicken stock
Homemade pasta optional:
Ingredients -spooky orange fettuccine
2 large eggs
2 egg yolks
2 cups flour
1 tablespoon warm water ( if needed)
2 tbsp tomato paste ( this is what gives it the orange coloring)
Toppings
Green onion
Black sesame seeds
2 shishito peppers
Lime wedge
Additional parmesan cheese if desired
I also added chili crunch, but any chili oil is great too!
Dice pork belly meat into small cubes and set aside.
Mix all of the marinade ingredients into a large mixing bowl and add pork belly. Cover and refrigerate at least 1 hr prior to cooking, a few hours is preferred.
If you are making homemade pasta,Take out eggs ahead of time to allow them to reach room temperature.
Clean countertop or workspace and dry. Pour out 2 cups of flour onto the counter. Make a well in the center of the flour and add 2 full eggs, 2 egg yolks and tomato paste.
Using a fork gently mix in eggs slowly drawing in the flour. Now use your hands to knead the mixture until dough starts to form, around 10 minutes.
If dough is still dry and crumbling add 1 tablespoon of warm water and continue to knead. Sprinkle with extra flour if sticking to your hands/counter.
After dough is well kneaded, form into a ball and cover tightly in a clean towel or plastic wrap. Let the dough sit for 45 minutes to rest. Resting the dough is an important step as it allows it to roll out easily in the next step.
After the resting period divide the dough into eight equal portions and using a rolling pin roll them into small flat circles. Run through your pasta machine multiple times until desired thickness and then use the cutting attachment to cut into fettuccine.
If you do not have a pasta machine no worries! I only recently purchased one and used to cut mine by hand. Here is a YouTube video showing that process.
pasta by hand
Allow the noodles to hang dry or lay out for at least 30 minutes prior to cooking.
After your meat has marinated for the desired time, remove from fridge and allow to sit out 15 minutes. Set Dutch oven to med/high heat, add pork belly mixture, marinade included, and sear for 3 minutes.
Add 1 cup of chicken stock. Bring to a boil then add the lid and lower to a simmer. Simmer for 1 hr, until the meat is tender. Turn off.
Once your meat is ready, heat cast iron to med/high. Dice the 2 shishito peppers, add tab of butter to pan and then add diced shishito peppers. Season with salt and a squirt of lime juice. Fry peppers for 3-5 mins and then remove from the pan.
Using the same pan, turn back up to medium/high heat. Add 1 tbsp sesame oil, add pork belly and season with salt.
Add 1 tsp chili garlic sauce, add 1 tsp honey, 1 tsp soy sauce, fry on med/high heat for 5 mins. Turn off heat.
In a small mixing bowl add parmesan cheese and chili garlic sauce. Separate the egg yolks from the whites and keep the yolks for the finished pasta. I use the shells to separate and keep the yolks in tact. Add the egg whites to the mixing bowl and add cracked black pepper per preference.
Bring pot to boil for pasta, salt water, boil noodles; if fresh 2-3 mins, check regularly; if store bought, follow instructions on label for cook time.
Once pasta is cooked, reserve 1/4 cup of pasta water to the side for later use, then drain pasta.
Heat a large pan to medium heat and add a Tbs of butter. Add the cooked pasta and pasta water to the pan. Cook for 1 minute on medium/low heat and remove from the flame.
Add majority of the pork belly, black sesame seeds and the carbonara sauce and give it a good toss.
Place portions in serving bowls, top with additional pork belly, green onion, black sesame seeds and the fried shishitos.
Create a nest in the middle to lay the egg yolk. Drizzle with chili oil and additional parmesan cheese. Serve quick and mix in the egg yolk while still hot. Spooky and delicious!!
*If you plan to cook this with us live on Tuesday October 20th here are the items to prep ahead of time.
Make sure you marinate the pork belly a few hrs prior to the show.If making the fresh pasta you will want to have that completed prior as well. I will demonstrate rolling out a few batches but it is best to have the pasta completed prior.
Other than that just have all of your ingredients purchased and get ready to boogie with us!
Happy Beet, Satisfied Soul!
join us with the below link on 10/20/2020.
Also Good TV has your Thursday- Saturday night covered!! Join us for the rest of this weeks lineup on the below link!
