Introduction: Gutso Carbonara
AARRGGHHH!!!! ZOMBIES!!! THEY ARE EATING ME!!!
Good thing I have a belly full of deliciousness.
This meal was created to be served as a main dish. I wanted to create something that looks disgusting but tastes delicious. I decided to recreate intestines by stuffing a rich and chunky Pasta Carbonara inside of sausage casings. The casings are coated in a sun dried tomato oil to give it a bloody color and the pasta is packed tight to encourage them to squirt and spurtle when cut open.
Step 1: Prep
You will be needing
- 250g Spiral Pasta
- 1 diced onion
- 6 diced garlic cloves
- 1 diced carrot
- 1 stalk diced celery
- 1 cup frozen peas
- 3 sun dried tomatos
- 18 large basil leafs
- salt and pepper
- 100g Pancetta
- 1 egg
- 100ml cream
- 100g parmesan cheese
- 50ml olive oil (plus extra)
- 1 length 30mm Sausage casings
For the sausage casings, I did not want to have to recook the meal so I used non animal based casings. These required being soaked in warm water for at least 45 minutes. After which I rinsed and let sit in bowl.
Step 2: Bloody Sundried Tomato Oil
This step is easy, I used three Sundried tomatoes and a bit of reserved oil from the jar. Dice up the tomatoes finely and mix with the oil... taadaaa!! Next step, the Sausage Stuffing Device.
Step 3: Gut Stuffing Prep
I wish I had a proper sausage stuffing horn, but I don't. So instead I made one. I found a cylindrical plastic wine glass and cut off the bottom. You can see a marking on the picture where the I measured a cut. I aimed to make it around 25mm wide.
From there I took a rinsed sausage casing and tied a not in the base of it, pretty simple ey'. The other end I carefully slid on my new homemade sausage casing horn...
Step 4: Boiling Pasta
- Get a large pot and put in heaps of water, pasta likes to be able to swim around a bit...
- Get that water hot, I do this by igniting the small burning element underneath the pot.
- Salt your water, you should aim to make your water as salty as the ocean...
- Take note, you will need about a cup of water from this step for the next step, either reserve a bit at the end or start the next step at the same time like a champ.
- Add pasta and give it a stir for a few seconds so that it doesn't clump together. Notice the wooded spoon on top, that is to help prevent the water from boiling over.
- After around 5-7 minutes I begin testing the pasta, to do this I carefully scoop out a noodle and take a bit. You want the pasta to be quite soft for this meal, a bit past al dente. If it is not done, wait a few more minutes and try again.
- When the pasta is swell, pour it into a strainer and give it a quick rinse. I want the pasta to be warm still since I will be serving immediately.
Step 5: Carbonara Part 1
- I place the pancetta in a pan on low with a tablespoon of olive oil then let it slowly warm up, this encourages as much of the delicious fats to ooze out of this delectable Italian style bacon.
- After about 10 minutes of occasionally stirring I add the onions, garlic, carrots, and celery.
- Increase the heat to medium and continue cooking for another 5-10 minutes occasionally stirring.
- After the onions begin to brown and carrots soften, I begin to take some of the pasta water out and pour it into the pan. This is a process known as deglazing. You may have noticed lots of browned bits in the bottom of the pan, but adding some liquid and stirring with a wooden spoon was scrape those delicious bits off and create a bit of a sauce at the same time.
- I next add the cream and the peas.
Step 6: Carbonara Part Deux
- I next add the basil... thats it, just put the basil in the pan.
- Now I temper the eggs. This is a process to slowly warm up eggs so that they do not curdle when added to a sauce. To do this I mix the egg in a small bowl then add a few spoonfulls of the carbonara sauce.
- Next I pour the sauce into a bowl on top of the pasta...
- Now throw on the parmesan cheese and egg mix. The heat from the sauce and pasta will be enough to cook the egg and thicken the sauce a bit...
- Yeah, now it is getting cheesy and delicious...
- You can eat this now, or you can continue this instructable and make it look like disgusting intestines... your choice.
Step 7: Its Stuffing Time!!!
Now comes the fun and giggles...
Be careful, I waited about 10 minutes for the pasta to cool down a bit so I did not burn myself.
To do this, I add a spoon full of pasta into the sausage horn and cram it down with the end of a spoon. Not the most sophisticated of methods, but it works... Do pay attention to the lovely noises the video makes, doesn't that sound delicious.
Keep adding a bit more and cramming it down into the the casing. Make sure you make a lot of childish jokes and unleash your true immaturity during this part.
Eventually you should have about a meter or so of dinner, tie off the other end and repeat the process until you are out of pasta. I was able to make about 3 lengths of intestines with this...
Step 8: Finish Them Guts
Mix with the bloody oil, light some candles, and unleash your inner zombie.
These look disgusting, they really do... I am kinda cringing about making something that looks so gross, but it does taste quite delicious... so bon appetite... unless you are the walking dead, in which case I say aarrghh, yarrgghh, aaarrhhghgh.
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