TriColore
Saturday, February 28th, 2009
This dish may not be in any way related to the French Tricolour where the term originated, neither is this a traditional Filipino dish.
The Tricolore was used during the revolution and has since become a symbol of liberty around the world. Other nations have also adopted the design.
This tricolor Pasta Carbonara was part of our pre-Valentine’s dinner spread. The recipe is also from that ABCNews segment where Rachael Ray cooked up a quick and delicious meal for that special day, together with the Lovebirds I also made. Pasta with its roots coming from Italy, now plays a big part in our very own Filipino cuisine. We have easily adapted and embraced this dish as it is almost always present in parties and gatherings. Significantly so in the roster of meals from different fast food restaurants in the country as well such as Jollibee and its Pinoy version of the Spaghetti. That proves to be true even with the Carbonara.
I only tweaked it a bit using this three-colored Fusilli, instead of the usual spaghetti.
Fusilli (also called pasta twirls) is a small, thick, corkscrew shaped pasta. The word fusilli means “little spindles” in Italian. Green, red, and magenta varieties of fusilli (or any pasta) are created by using spinach, beet, or printer juice, respectively, instead of water.
Recipe will follow shortly over is now posted at momcooks.dadcooks.
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