The Spaghetti Carbonara I cooked today took me 15 weeks to make. This may sound ridiculous, as it normally only takes a few minutes. But this time I made the Guanciale myself. You can find the recipe here.
This project started over 15 weeks ago when I ordered 2 fresh pig cheeks from my trusted local butcher. I salted them, added sugar and spices and put everything in vaccuum bags. I stored them in my fridge for 3 weeks then let them soak in water for 1 hour. Afterwards I hanged them in my cellar.
A few years ago I ate an incredible plate of spicy sesame noodles in a small chinese restaurant. Since then I’ve been trying to recreate this dish and I am pretty statisfied with what I came up with. They taste almost like I the original dish. At least like the taste I remember.
Eggs Benedict is the perfect breakfast treat. A combination of a buttery hollandaise sauce, runny egg-yolks, crispy bread, salty ham, and some fresh chives makes it the ideal hangover meal. A salad on the side can even alter it into a light and tasty lunch or dinner. This is my unique way of preparing eggs Benedict.