Ingredients: shrimp-egg noodles, dried shrimp, shallot, green peas, butter, egg, Parmesan, dry vermouth, parsley, black pepper, salt.
Ah yes, another valiant vegequarian attempt to re-create a baconcentric dish using dried shrimp! Check out my first post about it here.
Pasta alla Carbonara is a very simple and satisfying meal. The idea is to use beaten raw eggs (along with grated cheese) as a sauce, and to let the hot pasta cook it. To be honest, until I looked it up online, I thought Carbonara was just Alfredo with green peas & ham. Beaten eggs? I guess all those classy Italian joints I went to growing up were confused, too. It’s okay fellas!
Since I already planned on replacing the pancetta with dried shrimp, I decided to push the Italian/Chinese fusion angle even more by using shrimp-egg noodles for pasta. These aren’t egg noodles; they’re regular wheat noodles, fortified and flavored with pink shrimp eggs. I saw them on Iron Chef once (Japanese version) and was intrigued, so I picked up a package at the Asian market soon afterward. Very tasty.
Preparation was simple. I soaked the dried shrimp in vermouth to soften them up, then diced and sautéed them in butter, quickly, with shallots and parsley. I poured this over steaming hot shrimp-egg noodles, along with some frozen peas (which don’t really need to cook much, merely thaw). Then I folded in beaten eggs and grated parmesan cheese, which set rather quickly into a creamy sauce. Salt, freshly ground black pepper, delicious!
Next time I try this, I will use scallions as a garnish, for a more distinct Asian flavor. I might even (bravely) substitute fermented tofu for the Parmesan.