Shirataki (or spaghetti) in goat's carbonara with crispy star
H eute, I'll beat it with a jerk! * ZACK! * two birds with one stone. I really wanted to introduce you (1st fly) to our new discovery Shirataki * . Ever stumbled over it? They have been eaten in Asia for ages and regularly. In America, she has been a bestseller for many years. Only Europe still slumbers as far as possible unsuspecting as Shiratakifreie zone. But now she has found her way into my kitchen, the exciting noodle.
Aha, a noodle. Now I see you already impatiently slipping around: What is so great about it now? Not only does this noodle come with a beautiful name - Shirataki translates as "white waterfall" - it also differs fundamentally from all other noodle products: it contains very few calories, hardly any carbohydrates, is gluten free, very filling and needs exactly 1 minute cooking time. What an exciting natural product! How can that be, one asks oneself completely right there. And why do not we know that?
Shirataki is not made from grain, but from the root of the devil's tongue, a common plant in Asia. The flour-processed root is used to make various products that are basic ingredients in many popular Asian dishes. Overly, the noodles are valued as a soup or stew. They look like thick glass noodles and have virtually no taste of their own. But they absorb the flavors of the dishes all the better.
The snow-white tallentierte super-things has of course a small hook. Clear. If you try the Shirataki in direct comparison to a durum wheat pasta, you will probably be disappointed. The bite is a lot crunchier and more reminiscent of vegetables than the Italian noodles we know. But this consistency is very much appreciated in Asia. Once you've made friends with them, you can do a lot of exciting things for European tastes with Shirataki.
And that's how we would have arrived at "fly number 2": the beautiful snow-white color of the Asian I immediately thought of Uwe's blog event "Cookbook of Colors" (yes, Uwe again). HighFoodality lets you cook for color this year. Each month has a different color and the January is - how to fit - white!
Therefore, here comes for you and for Uwe this incredibly nutty pasta dish: Shirataki in Ziegencarbonara with crunchy star. Of course you can also cook it with normal spaghetti. Simply cook them as per the package instructions.
Since the shirataki needs a lot of sauce, I have deviated from the classic carbonara recipe (only bacon, egg and cheese) and gave it a sip of cream. Along with some onion and garlic, the aromatic goat cheese in the sauce will do a fantastic job ...
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Here comes the recipe for shirataki (or spaghetti) in goat's carbonara with crispy star:
(for 1 person)
1 Onion and 1 garlic clove peel and finely chop. Heat a few drops of olive oil in a small pan and fry 2 tablespoons of ham cubes in it slowly. When the ham cubes are lightly browned, add the chopped onion and garlic and fry over medium heat.
Add 1 good sip of dry white wine and with a few turns pepper
Open one pack of Shirataki noodles (100 g), drain the water and rinse well under running water. (Do not worry, the very slight smell of fish disappears completely when cooking.) Boil in a pot of water , salt and cook the pasta in it for 1 minute . If the pasta cooks longer, it practically has no effect on the consistency. This is great if the cooking time does not work out.
Or: Cook 100 g of normal spaghetti according to the instructions on the package.
Drain the noodles, drain well and add to the sauce , Soak in the sauce for a few minutes to allow the noodles to absorb the wonderful taste.
If you enjoy decoration, quickly make a crunchy star: 1 cookie cutter Place metal (eg a star) in a hot pan and fill with 2 tablespoons grated goat cheese . When the cheese has completely melted and bubbled, cook for another 2 minutes. Then remove the pan from the heat and let cool briefly. Gently remove the cheese starters from the cookie cutter and arrange on the noodles. Small goat cheese starters on the side of the plate are also great for that.