tFS Original Recipe: Spaghetti Cannabonara
April 6th, 2009 by Silvio
Hash and marijuana can be consumed in many different ways. For a little variation and some culinary pleasure, eating cannabis can be a nice change of pace. The cooking itself is fun, good results are relatively easy to achieve and the high will last considerably longer compared to smoking.
The first dish we’ll be cooking is Spaghetti Cannabonara. Carbonara is a typical Italian pasta dish. Its name is derived from earlier days, when workers from carbon (coal) mines in the the northern part of Italy came home at night, in need of some serious stick-to-your-ribs grub that’s quick and affordable. But this is Cannabonara, Carbonara with weed in it. We thought it was clever too.
In this dish, the grease of the bacon and the fat of the cream will help the hash dissolve nicely into the sauce. No need to make any cannabutter for this recipe. The taste will go perfectly with the bacon, parmesan and the cream.
Breakdown:
- Time: ~15 minutes
- Difficulty: Easy
- Price: Affordable
Ingredients:
* indicates per person.
- Spaghetti — 125g*
- Bacon or Pancetta — 50g*
- Cream — 100ml*
- Egg Yolk — 1* (Only the egg yolk.)
- Parmesan (Freshly ground is a plus.)
- Italian or Regular Cilantro — For garnish. (Optional)
- Hash — As much as you want. (For starters, try 1g*.)
- Ground Pepper
- Salt (Optional. Bacon should provide all the salt needed.)
Instructions:
- Heat a pot of water on the stove, add a few pinches of salt for seasoning.
- In a hot, pre-heated frying pan cook the bacon. Don’t use oil, don’t use butter.
- As soon as you put the bacon in, put your spaghetti in the boiling water. Not steaming, boiling.
- When the bacon is nice and crispy, remove the pan from the stove. At this point, it’s time to get your special ingredient. If you’re using hash, wait until the fat has cooled off a bit. If you can put your finger in the pan for 5 seconds without being in serious pain, that’s cool enough. Stir the hash around, and watch it dissolving into the bacon fat.
- When the hash has completely dissolved, put the pan back on the stove. Wait until the pan is hot again, and put 2/3 of the cream in. Let the mix simmer on a very low setting. Keep an eye on it, you don’t want the cream to over boil!
- In a bowl, mix the egg yolk(s), the parmesan and the remaining cream together.
- Now everything will go very fast, so be prepared and get some plates ready.
- Check if your pasta is cooked: taste it or go by touch. The pasta should be “al dente.”
- Drain the pasta. (Do not rinse!) Throw the pasta in the pan with the bacon/cream in it.
- Immediately add the parmesan, egg yolk and cream mix you set aside in the bowl. At this point, turn the flame off!
- Now mix! Mix like the wind! The goal is to mix the contents of the bowl with the spaghetti without letting the egg yolk actually cook. If you see bits of scrambled egg, you over did it. It has to be creamy.
- Put pasta on dish, sprinkle cilantro as garnish, add light dusting of some fresh ground black pepper and voila. You are ready to serve.
You should get the first effects within 30 minutes of consumption, just in time for dessert. Yes, a dessert recipe will be coming soon.
Bon Appetit!
