Spaghetti Carbonara

This spicy interpretation of spaghetti carbonara is made with common ingredients including bacon, garlic, black pepper, red pepper, parmesan cheese, olive oil, cream, and eggs.

Serves 8

Ingredients for Spicy Spaghetti Carbonara:

1 pound bacon (cut into 1/2 inch pieces)
2 pounds spaghetti or other pasta
2 pasteurized eggs (equivalent of 2 eggs, pasteurized)
1/8 pound grated parmesan cheese
16 ounces whipping cream (1 pint)
3 tbsp butter or olive oil (or mixture of two)
2 tsp Red Wine Vinegar
1 clove Garlic (minced)
1 tsp Crushed Red Pepper (or more to taste)
1 tbsp Black Pepper (or more to taste)

Instructions
Bring a large pot of water to a boil while cooking the bacon.

Cook the bacon until it starts to get crisp and most of the fat has cooked out. Drain the fat. Add the butter or olive oil, garlic, and black pepper. Contunue cooking for 3 to 5 more minutes.

Add the pasta to the water and cook as directed. Meanwhile, add the cream and vinegar to the bacon, stir and cook over medium heat until the sauce thickens (it should be the right consistency at about the same time that the pasta is done). While the sauce is thickening (and the pasta cooking) thoroughly mix the eggs with the red pepper and grated cheese.

When the pasta is done, drain, and put in serving bowl. Add the egg and cheese mixture and toss. While tossing, add the bacon and cream sauce.

Zucchini Pasta Carbonara

This recipe uses thinly sliced prosciutto, which works well with the more delicate flavor of the summer squash. But you could also use pancetta (diced), bacon (thin strips), or even thinly sliced ham.
Ingredients

* Salt
* 3/4 pound egg noodles
* 2 Tbsp olive oil
* 1 teaspoon butter
* 1/4 pound prosciutto, thinly sliced
* 1 yellow onion, chopped
* 3 cloves garlic, minced
* 3-4 summer squash, yielding 4 cups chopped squash
* Salt and pepper
* 4 eggs
* 1 cup grated Parmesan cheese (plus more for topping)
* 1 teaspoon lemon zest
* 1/2 cup basil leaves, sliced thin*

* To slice the basil leaves, chiffonade them by stacking basil leaves on top of each other, roll them up into a cigar shape, starting at one end and working your way down the “cigar” take thin slices from the end.
Method

1 To cook the pasta, bring a large pot of water to a boil. Salt the water (one tablespoon of salt for 2 quarts of water).

2 As the water for the pasta is heating, prep your vegetables and heat olive oil and butter on medium high in a large sauté pan. Working in batches, lay pieces of sliced prosciutto down in the pan. Fry gently on both sides until just lightly browned (no more than a minute, more likely 30 seconds each side, the prosciutto is very thin), remove from pan with tongs or a slotted spoon to a paper towel-lined plate to drain. Once cool, tear into bite-sized pieces. Reserve oil in the pan.

Weight Watchers Spaghetti alla Carbonara recipe
Makes 4 servings

Ingredients
8 ounces uncooked spaghetti
1 cup chopped cooked ham
1/3 cup grated parmigiano-reggiano cheese or parmesan cheese (1-1/2 ounces)
1/4 cup reduced-fat sour cream
1/2 teaspoon salt
2 large eggs, lightly beaten
1 clove garlic, minced
1/4 teaspoon fresh coarse ground black pepper

Preparation
1. Cook pasta according to package directions, omitting salt and fat.
2. Drain the pasta in a colander over a bowl, reserving 1/2 cup liquid.
3. Heat a large nonstick skillet over medium heat.
4. Add the ham, and cook for 2 minutes or until thoroughly heated.
5. Add pasta, and stir well.
6. Combine cheese and the next 4 ingredients (cheese through garlic), stirring with a whisk.
7. Add the reserved pasta liquid to egg mixture, stirring with a whisk.
8. Pour egg mixture over pasta mixture; stir well.
9. Cook over low heat 5 minutes or until sauce thickens, stirring constantly (do not boil).
10. Sprinkle with pepper.

Makes four servings.

Ingredients:

1 pound spaghetti
1/2 pound lobster mushrooms, cleaned and sliced
1 cup freshly and finely-grated pecorino romano
2 tablespoons unsalted butter
3/4 cup frozen green peas, thawed and drained
4 eggs, beaten
3 cloves garlic, minced
2 tablespoons finely-chopped Italian parsley
freshly-ground black pepper, to taste
sea salt, to taste

Bring a large pot of water to boil. Add 3 tablespoons of salt. Cook until almost al dente. Drain, reserving 1/4 cup of the cooking liquid.

While the pasta is cooking, heat a large saute pan over medium heat. Add the butter. Once bubbling, add the lobster mushrooms plus black pepper and sea salt to taste. Saute until the mushrooms release their liquid and cook, about 6 minutes. Add the garlic and more black pepper to taste. Saute just until aromatic, about 30 seconds.

Add the pasta, green peas, and the reserved cooking liquid to the pan. Cook one minute, shaking to mix the ingredients. Add the pecorino romano and more black pepper to taste, stirring to coat the pasta.

Remove the pan from heat. Add the beaten eggs, whisking vigorously until thickened but not scrambled. Serve immediately, garnished with the chopped parsley. Pairs well with a spicy Alsatian Gewürztraminer.

Ingredients:

* 1/4 pound (100 g) guanciale (see note), pancetta or bacon
* 1/2 cup (25 g) grated Pecorino Romano
* 4 egg yolks and 2 egg whites
* 1/4 cup (60 ml) heavy cream (optional)
* Olive oil, salt, and pepper
* A scant pound (400 g) of spaghetti

Preparation:
Set pasta water to boil. Meanwhile, dice the meat, sauté it in a tablespoon of oil till it’s well cooked, and drain the pieces on a paper towel. As soon as the water boils, salt it and add the pasta.

While the pasta’s cooking, lightly beat the yolks and one or two whites (just one white if you’re using the cream). As soon as the yolks and whites are combined, beat in the cheese, pinches of salt and pepper, and the cream, if you’re using it.

When the pasta’s done, drain it and transfer it immediately to a heated bowl. Add the pancetta and pour the egg mixture over the pasta, stirring briskly (the heat of the pasta will cook the eggs). Serve immediately.

Ingredients

1. 1 pound spaghetti
2. 2 large egg yolks
3. 1/2 cup heavy cream
4. 1 tablespoon extra-virgin olive oil
5. 6 ounces thickly sliced pancetta, cut into 1/8-inch dice
6. 2 garlic cloves, thinly sliced
7. 1 cup freshly grated Parmesan cheese (3 ounces), plus more for serving
8. Pinch of freshly grated nutmeg
9. Freshly ground pepper

Directions

1. In a large pot of boiling salted water, cook the spaghetti until just al dente. Drain, reserving 1/2 cup of the pasta cooking water.

2. Meanwhile, in a small bowl, whisk the egg yolks and cream. In a large, deep skillet, heat the oil. Add the pancetta and cook over moderately high heat, stirring, until crisp, 4 minutes. Add the garlic and cook until golden, 1 minute.

3. Add the spaghetti to the skillet. Cook over low heat, tossing, until coated. Slowly add the reserved pasta cooking water and beaten egg yolks. Toss until coated with a creamy sauce, about 1 minute. Add the 1 cup of Parmesan and the nutmeg; season with pepper. Transfer to bowls and serve, passing extra Parmesan.

Serves 4 to 6

Ingredients

* 1 pound dry spaghetti
* 2 tablespoons extra-virgin olive oil
* 4 ounces pancetta or slab bacon, cubed or sliced into small strips
* 4 garlic cloves, finely chopped
* 2 large eggs
* 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
* Freshly ground black pepper
* 1 handful fresh flat-leaf parsley, chopped

Directions

Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian “al dente.”) Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.

Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

Original Recipe 6 servings

Ingredients

* 1 pound spaghetti
* 1 pound bacon, chopped
* 4 eggs, well beaten
* 1 cup grated Parmesan cheese
* 1/4 cup olive oil

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving some of the drippings, crumble and set aside.
3. Scramble eggs in bacon drippings.
4. Place spaghetti in a large bowl. Pour in olive oil, and mix well; use enough to just moisten spaghetti. Stir in bacon, eggs, and Parmesan cheese. Serve immediately.

Original Recipe 8 servings

Ingredients

• 1 pound spaghetti
• 1 tablespoon olive oil
• 8 slices bacon, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1/4 cup dry white wine (optional)
• 4 eggs
• 1/2 cup grated Parmesan cheese
• 1 pinch salt and black pepper to taste
• 2 tablespoons chopped fresh parsley
• 2 tablespoons grated Parmesan cheese

Directions

1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Sofitel Thalassa Timi Ama: A Terrestrial Paradise

Eleven hectares of pine forest and fragrant maquis in front of a beach among the most beautiful in the Mediterranean and only separated from it by a salt lake. In the background Granite mountains and flamingos. Villasimius is one of the most beautiful places in the Mediterranean. If you don’t know it you don’t know what you are missing. It is called the Mediterranean Polynesia. White sand, blue water and sun shine are the same. But it is in europe and it is easer to reach and it is less expensive than Polynesia.

These are harsh and fascinating landscapes.

It is not a dream, it is an unattainable paradise.

This is Villasimius, on the southeast tip of Sardinia, in the heart of the protected marine park of Capo Carbonara. It is one of the most frequented tourist locations across the island due to the beautiful and long beaches of fine white sand and the emerald color water, the nightlife, with dozens of restaurants, bars and nightclubs, and evening shopping.

In this magnificent frame is hosted the Sofitel Thalassa Timi Ama. A refined place to relax for those who want to move away from the daily confusion at only 50 km from Cagliari and its international airport.

The resort comprises 275 rooms and 6 suites, equipped with sophisticated services, 3 restaurants (one by the sea), 3 bars, business service, 5 conference rooms.

An holiday at Sofitel Thalassa Timi Ama is a holiday by the sea, in total relax and enjoying outdoor sports. But it is also an ideal location to transform business meetings into real events.

The Sofitel Thalassa Timi Ama has modern facilities to accommodate any kind of meeting and events and a staff specialized in all details, from the menu, to excursions, to the preparation of the rooms.
On the fantastic beach of Notteri – Timi Ama there is a private equipped area for the exclusive use of guests to relax, bathe the crystalline waters of the park and enjoy the Mediterranean profumes.

If you are not happy with these services then hotel offers many other types of sports and entertainment. A 800 m2 pool with sun terrace, equipped fitness room, 4 tennis courts, football, soccer, volleyball, softball, archery, sailing, windsurfing, catamaran, diving, diving center, just to name a few.

There are entertainers and multilingual instructors always at your disposal. Excursions to the islands, horseback riding, mountain biking, trekking.

There is also a baby club for children aged 4 to 12 years with highly trained staff.

A modern Thalassotherapy center also invites you to regenerate offering treatments and programs based on sea water – Thalassa – to rediscover the form or put aside the weariness, rythm of a stressful life and just stop for a moment.

Exploiting the potential of sea water rich in mineral salts and trace elements the centre favors the metabolic balance and psychophysical relaxation. It offers a complete Wellness thanks to the joint relaxation techniques. In order to experience the sensation of being in an earthly paradise you only need to reach it.

Want to Eat as Much as Michael Phelps (10,000 Calories a Day)? You Can!

The punch line should be and you will be as big as a house in no time. The reality is that it is possible to eat whatever you want.

Really.

But unless you are willing to do what Michael Phelps does or something close to it you may not be able to eat exactly like him or quite as much as him.

During a recent interview Michael eluded to a diet for a typical training day that consisted of something like this:

Breakfast: Three fried egg sandwiches made with cheese, tomatoes, lettuce, fried onions, and mayonnaise; three chocolate-chip pancakes; five-egg omelet; three sugar-coated slices of French toast; bowl of grits; two cups of coffee

Lunch: One pound of enriched pasta; two large ham and cheese sandwiches with mayonnaise on white bread; energy drinks

Dinner: One pound of pasta with carbonara sauce; a large pizza; energy drinks

I don’t know about you, but I believe that diet would take me all day just to eat, let alone training for 5 hours and then getting my daily activities and chores in as well. It seems unlikely that anyone other than a professional athlete would ever have a need to eat this much food in a single day. But it did make me think about my philosophies on nutrition and eating.

As a trainer, I tell all my clients that my goal is for them to be able to eat whatever they want, whenever they want, as long as they don’t do it all the time and they do try and make an attempt at a reasonable portion.

If a person trains for 45 minutes, at a high level of intensity every day, increases the lean muscle mass of the body, lowers overall body fat to single digits for men and low teens for women, then in my book, that person should be able to eat whatever they want.

They are fat burning machines and every single thing that goes into the body is being used as energy. There is no way for the body to store fat because the metabolic rate is so high on that individual that the body has already used up all the fat stores to just accomplish the daily activities.

The problem with this scenario is most people don’t train hard enough, long enough and often enough to ever achieve this goal.

However, if you can do all of the above and stay there for just 60 days, then I am confident you can start to nibble on everything in site. I say nibble because you should never over indulge. It just isn’t healthy. Eating a 2 lb bag of M & M’s in one sitting is never a good idea, even if you are Michael Phelps. But you certainly could get a “normal” size bag and enjoy.

I will save the topic of what a “normal” size is for another newsletter.

For now, imagine this. You have worked so hard, eaten so clean for 3-4 months, lowered your body fat to really impressive numbers, and have made your body a fat burning furnace so much that you need to go to the ice cream store every night for a double scoop of whatever you want.

Great, right?

Well that is exactly where I have taken some of my clients. They are able to live that way and if they don’t eat 5-6 times a day they can’t keep the weight on. That would be a great problem to have … Wouldn’t it?

Cakes of the Philippines

What are the best kinds of bakeries in the Philippine that provides the best sets of cakes philippine and pastries throughout the country? When it comes to bakeries or bakeshops in the Philippines, there are only two kinds of these things, and that is the Goldilocks Bakery and Red Ribbon Bakeshop. But what are the difference between the two?

Some have said that cakes philippine from Red Ribbon are much better tasting than that of Goldilocks, having a more “Foreign” taste on their collections of cakes and pastries. Others have stated that cakes and pastries Goldilocks are more on the “Original Filipino-Ingenuity” and are better tasting for some that have grown to love its cakes.

Another major difference between the two is that Red Ribbon cakes and pastries are more expensive than those cakes coming from Goldilocks. Many Filipinos have also stated that Goldilocks has a more Filipino-induced feel not only on their cakes but also on the common theme their bakeshop has whereas Red Ribbon is more on the American-Induced feel.

Although both have major differences, Goldilocks and Red Ribbon still has their similarities in terms of providing service for Filipinos and foreigners alike. One common similarity between the two are their collection of cakes. Though both have different tastes of cakes, Goldilocks and Red Ribbon has their similarities such as the popular Chocolate Mousse and and Chocolate roll.

Another similarities in services is by providing specialized cakes for special celebrations such as weddings, birthdays, anniversaries, christening, new born, character cakes (marvel and DC heroes, Disney characters, etc.), and more.

Another main feature that these bakeshop and bakeries have is by offering delicacies other than cakes philippine. Red Ribbon’s fast-food menus ranges from popular french cuisine such as spaghetti, Carbonara, and Lasagna to popular dishes in the Philippines such as the popular palabok.

Goldilocks’ collection of fast-food is more on traditional Filipino delicacies such as beef caldereta, kare-kare, bitik tagalog, fresh lumpia, laing, pinakbet, rellenong bangus, and many more. Goldilocks’ range of thrist quenchers ranges from the popular halo-halo to main con hielo.

One great accomplishment that these two bakeshops have also achieved to open their branches out of the country. Goldilocks’ branches all over the world are mainly on countries where Filipino expatriates live such as in California, two locations in Las Vegas, Nevada, and two more outlets in Vancouver, Canada. Goldilocks bakeshops have now reached 192 branches all over the world.

Red Ribbon has also been popular for outside of the country, especially when it has 20 branches in California alone. There are also two branches of Red Ribbon bakeshops Las Vegas, two in New Jersey, and one in Metro Phoenix. Red Ribbon’s branches of bakeshops all over the world has grown to 189 outlets.

But their true similarity lies in the service they offer for Filipinos. Both bakeries were founded by Filipinos whom wanted to share their success in the industry. As Philippine’s pride, Red Ribbon and Goldilocks have shown the world the true qualities of Filipino ingenuity.