Carbonara

I am a pasta freak. I love my red sauce pasta, but my kids like it creamy. We have tried the no-cream carbonara, where you substitute cream with egg and parmesan mixture and it is a healthier choice, but the more sinful version is the yummiest!!! The choice is yours. Bon Appétit!

Ingredients 

◾ 500 thin spaghetti or fettuccine pasta

◾ 4 eggs

◾ 150g mushroom, sliced

◾ 100g light cream

◾ 200g bacon or pancetta, chopped

◾ 100g parmesan cheese, grated

◾ sea salt and cracked pepper to taste

◾ dried basil/oregano to sprinkle

Cooking Procedures

1. Bring a large saucepan of water to the boil.
2. Add 1-2 tsp salt and olive oil
3. Cook the chopped bacon or pancetta in a frying pan over medium heat.  Add the mushroom. Once cooked, add the cream and the parmesan. Set aside.
4. Cook the pasta in the pot of boiling water according to the packet instructions, until al dente.
5. Meanwhile, beat the eggs in a medium sized bowl.
6. When the pasta is cooked, use tongs to remove it from the pot of boiling water and straight into the frying pan with the sauce (don’t throw away the water!).
7. Put the frying pan over a medium heat stirring the pasta into the sauce. Add salt and pepper to taste. Once it is warm and pasta is completely coated with the sauce, remove the pan from the heat.
8. Serve in individual dinner plates.
9. On top, put an egg yolk and sprinkle with parmesan cheese and basil/oregano
10. Serve immediately.

Part of this heavenly pasta experience is breaking the yolk and mixing it with the pasta. Sinfully delightful! Enjoy!