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A piece of Death Stranding-inspired art, specifically what I imagine a part of the Philippines would look like in a post-stranding world. Guess a long day of deliveries makes you wanna camp next to what used to be a city.
Category All / Fanart
Species Eagle
Size 1270 x 1030px
File Size 1.19 MB
Set a pot full fill with salted water and bring it to boil, place the spaghetti in, and from that moment, start counting about 8 minutes or so.
Personally I bite on a spaghetto and upon its rigidity, I evaluate if it's ready or not; for a medium sized pot, you just need the amount of salt that you can hold in your hand's palm.
In the meantime, dice the bacon and set it to fry with some olive oil into a small frying pan, bring the small dices to a nice crispy consistency, and proceed to put 2 whole eggs and a yolk inside a small bowl,
whisk with a fork while you're adding the Parmisan, you'll know when you have added enough when you pull out the fork from the egg/cheese cream, and the mix falls back
in the bowl forming a fairly consistent stip without forming creases in the point where it drops back, I estimate about 50 grams of Parmisan.
When the spaghetti are ready, namely, when you bite at them and you feel them barely hard, drain them with care, no water must be present, and drop them back into the pot, followed by the bacon as first.
The bacon and the oil will prevent the spaghetti from sticking together, because you have to whisk the egg cream a moment before adding it, the cheese wants to separate and float above the eggs, if you
add it like that, the eggs will drain on the bottom of the pan and fry, while the cheese will stay on top of the spaghetti, and it will result into a mess.
Upon adding the eggs/Parmisan cream prior to a vigorous whisking, mix the spaghetti until the cream thickens up, generally it gets thicker thanks to the heat from the spaghetti themselves,
but sometimes it doesn't happen, if that case happens, turn on the stove to a low flame and constantly mix the spaghetti, so that the cream can thicken up without forming lumps.
When you notice which the cream starts to become thicker, therefore it stick on the spaghetti, you're ready to enjoy it!
Make sure to don't overlook this, because if the cream becomes way too thick, it may turn into a scrambled eggs like thing, and that's really going to suck 'v'
Personally I bite on a spaghetto and upon its rigidity, I evaluate if it's ready or not; for a medium sized pot, you just need the amount of salt that you can hold in your hand's palm.
In the meantime, dice the bacon and set it to fry with some olive oil into a small frying pan, bring the small dices to a nice crispy consistency, and proceed to put 2 whole eggs and a yolk inside a small bowl,
whisk with a fork while you're adding the Parmisan, you'll know when you have added enough when you pull out the fork from the egg/cheese cream, and the mix falls back
in the bowl forming a fairly consistent stip without forming creases in the point where it drops back, I estimate about 50 grams of Parmisan.
When the spaghetti are ready, namely, when you bite at them and you feel them barely hard, drain them with care, no water must be present, and drop them back into the pot, followed by the bacon as first.
The bacon and the oil will prevent the spaghetti from sticking together, because you have to whisk the egg cream a moment before adding it, the cheese wants to separate and float above the eggs, if you
add it like that, the eggs will drain on the bottom of the pan and fry, while the cheese will stay on top of the spaghetti, and it will result into a mess.
Upon adding the eggs/Parmisan cream prior to a vigorous whisking, mix the spaghetti until the cream thickens up, generally it gets thicker thanks to the heat from the spaghetti themselves,
but sometimes it doesn't happen, if that case happens, turn on the stove to a low flame and constantly mix the spaghetti, so that the cream can thicken up without forming lumps.
When you notice which the cream starts to become thicker, therefore it stick on the spaghetti, you're ready to enjoy it!
Make sure to don't overlook this, because if the cream becomes way too thick, it may turn into a scrambled eggs like thing, and that's really going to suck 'v'
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