How To make Spam Carbonera
1 Onion, finely chopped
1/2 t Fennel seeds
1 3/4 c Chicken broth, divided
1 cn SPAM Luncheon Meat, cut into
-strips (12 oz) 1 c Finely chopped parsley
3 Egg whites
1 Egg
1 pk Vermicelli (16 oz)
1 1/2 c Shredded Parmesan cheese,
-divided In non-stick skillet, combine onion, fennel, and 1 cup broth. Bring to a boil; boil, stirring occasionally, until liquid has evaporated. Add SPAM and remaining 3/4 cup broth. Bring to a boil. Add parsley. In bowl, beat together egg whites and egg. Cook vermicelli according to package directions. Drain well. Add hot pasta to SPAM mixture. Pour egg mixture over pasta and immediately begin lifting with 2 forks to mix well. Add 1 cup cheese. Mix until all broth is absorbed. Sprinkle top with remaining cheese.
How To make Spam Carbonera's Videos
SPAM® Classic Kitchen Diva - Carbonara 60sec (Philippines, 2019)
With Kyla Alvarez.
make recipe sing.
(c) 2019 Bolton Group.
Carbonara with Spam | Our Version | My 34th Vlogs | Angeles City, Pampanga
Carbonara with Spam | Our Version | My 34th Vlogs | Angeles City, Pampanga
Ingredients
Butter
Garlic
Onion
Chicken
Mushroom Pieces
All Purpose Cream
Evaporated Milk
Salt
Black Pepper
Eden Cheese
Spaghetti Pasta
Spam
ramen hacks || creamy onsen egg carbonara #shorts
Ramen hacks pt. 11 ~ creamy onsen egg carbonara
Let me show you a few tricks to make your packet of ramen even better ☺️ I’m using Samyang carbonara here which is meant to be eaten “dry”, or basically without broth.
Start by making the onsen eggs - I have a 3 minute onsen egg video on my YT that goes into more detail if you wanna check it out! But basically, take 4 eggs out of the fridge to help it come to room temp as everything else is being prepared. Bring 4 cups of water to a boil and add a splash of vinegar + a tablespoon of salt to help break the shells down. The salt and vinegar isn’t essential, but it definitely helps! Turn off the heat then add 2/3 cup warm water to the same pot. This will ensure the eggs don’t overcook!
Quickly add the eggs to the pot and cover it for 18 minutes. Let it rest for 10 minutes in ice water and the eggs should plop right out after peeling off the bottom.
Next cook the noodles in a pot of water and add a handful of rice cakes. Drain it, then place it back in the pot with a splash of milk for extra creaminess. I really love to add milk in my ramen, as many of you already know! Just make sure not to add too much milk or it’ll taste watery since these are meant to be “dry” noodles. Place your onsen egg on top with sesame seeds, seaweed flakes and scallions. Enjoy!
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Fresh Pasta A La Carbonara with Spam
An authentic Carbonara consists of simply 5 ingredients; cured guanciale or pancetta, pasta, eggs, cheese (such as Pecorino, Parmigiano or Romano), and black pepper. Sometimes, salt is added if needed. IT DOES NOT CONTAIN A DROP OF CREAM. Otherwise, it is called a pasta with cream and cheese.
In this video, I have made fresh pasta a la Carbonara and use spam instead of the cured meat. It turns out pretty good, so I would like to share it with you all. Have fun and may God continue to guide us all. -Ryan Bergunio
Recipe, yield 4 servings
Fresh Pasta (about 10-12 oz of dried pasta)
1 cup. all purpose flour
3 each. eggyolks OR 2 eggyolks & 1 whole egg
2-3 Tbsp. water
6 oz. spam
3 ea. eggyolks
2-3 oz. finely grated pecorino cheese (romano or parmigiano is fine)
1/2 tsp. black pepper
a touch of salt to taste if necessary
garnish:
shaved pecorino & black pepper
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SPAM® Carbonara
Perennial pantry staples - eggs, noodles, cheese, and SPAM® classic - combine to create a gloriously delicious pasta carbonara:
CREAMY SPAM® PASTA | Holiday Recipe | Connh Cruz
INGREDIENTS:
500g Penne Rigate (or any kind of pasta)
1 can SPAM® Classic - cut into cubes
3 Tbsp butter
2 Tbsp minced garlic
1 medium size onion, choppes
284 ml cream of mushroom
1 cup pasta water
165g grated cheese
*chopped parsley
1 tsp sugar
250 ml all purpose cream
1/2 tsp italian seasoning
Salt & pepper to taste
Garnish: chopped parsley
Jingle Bells 7 by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence.
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