Posted in Spaghetti/pizza

Spaghetti Carbonara

Spaghetti Carbonara is easy to make. No need to loads of material to prepare it.

300 g pasta
2 egg yolks
1 clove garlic
6 slices bacon, diced
1 cup grated cheddar ( Parmesan) cheese
2-3 tbs butter
Olive oil
Salt – pepper for taste



In a big bowl, add salt/pepper and grated cheddar cheese to egg yolks. Whisk together and set aside.

Heat a pan over a medium heat, melt butter and add diced bacon, cook until brown. Stir in chopped garlic to the bacon and cook for 2 minutes. Set aside.
In a pot bring to boil salted water, add some olive oil and pasta and cook it until tender. Then drain pasta but keep 1/2 cup pasta water.

Add cooked bacon to the pasta, mix it and then stir in pasta and egg mixture, toss to combine. Add reserved pasta water and serve it.
Nosh-e jan


اسپاگتی کربونارا

این اسپاگتی بسیار آسان و با مواد کمی تهیه میشود.

مواد لازم

سیصد گرم پاستا

دو عدد زرده ی تخم مرغ

یک حبه سیر

شش تکه بیکن خرد شده

یک پیمانه پنیر چدار یا پارمزان رنده شده

دو سه ق چ کره

روغن زیتون

نمک و فلفل به میزان لازم

طرز تهیه
در یک کاسه نمک – فلفل و پنیر چدار رنده شده را با زرده ی تخم مرغ ها خوب مخلوط کرده و به کناری بگذارید
بیکن های خرد شده با کره در تابه سرخ کنید و سپس سیر خردشده را نیز به بیکن اضافه کنید و 2-1 دقیقه تفت دهید و کنار بگذارید.
در یک قابلمه آب نمکدار را همراه با کمی روغن زیتون به جوش آورده و پاستا هارابپزید تا نرم شوند. پاستاها را ابکش کرده ولی 1.2 فنجان از آب پاستا را نکه دارید. در این مرحله – بیکن پخته را به پاستا اضافه کنید و آنها را با مخلوط تخم مرغ هم بزنید تا مواد با هم ترکیب شوند در حین مخلوط کردن آب پاستای نگه داشته را نیز به پاستا اضافه کنید تا از خشکی خارج شود.
زمان سرو بکمی پنیر پارمزان روی پاستا بپاشید.

نوش جان



Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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