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Dinner Food & Drink

Recipe: Spaghetti Carbonara

January 18, 2014

Spaghetti Carbonara // april everyday Spaghetti Carbonara // april everydaySpaghetti Carbonara is pretty much one of my favourite meals. My favourite type of pasta dishes are definitely the ones that are smothered in cream and cheese. So good! I shared my ultimate favourite pasta recipe a couple years ago – cheese, leek and bacon pasta, and this carbonara is inspired by that, so it’s not exactly a ‘proper’ carbonara.

I just love how quick and easy this dish is. As long as everything is chopped up and prepared before you start the actual cooking, you can pretty much have it cooked in around 20 minutes.

Serves 2-3

Ingredients:
200g dried spaghetti
1 handful mushrooms, finely sliced
1/2 onion, finely sliced
1-2 cloves garlic, finely chopped
3-4 rashers streaky bacon/pancetta
1/2 tablespoon butter
75ml white wine
150ml double cream
50g grated parmesan
1 egg
small bunch fresh flat leaf parsley, finely chopped
fresh ground salt & pepper

Method:
1.   Prepare all the ingredients and put a large pan of salted water on to boil on a high heat.
2.   In a frying pan, fry the bacon over a medium heat till almost crispy, then add the onions and turn the heat down to a low heat and cook till the onions have softened. By this point, the water should be boiling, add the spaghetti and cook till just cooked, stirring often.
3.   Turn the heat up to medium for the frying pan and add the butter and mushrooms. Once they have cooked and turned golden, add the garlic, making sure not to let it burn. Add in the wine and let it reduce right down.
4.   In a jug, mix together the cream, egg, parmesan (keeping a little back for serving) and freshly ground salt and pepper.
5.   Once the pasta is cooked, drain but keep a little of the pasta water incase the sauce needs loosened. Remove the frying pan from the heat* and stir in the pasta. Stir the sauce and some of the parsley into the spaghetti mix. If the sauce is a little too thick, add in some of the reserved pasta water to loosen it up a little, then serve, topping with some of the remaining parmesan, parsley and some more ground pepper.

*It’s important to make sure the pan has been removed from the heat before adding in the sauce as the egg will start to scramble, which isn’t good. The little bit of heat will help to warm the egg through if you’re worried about eating raw eggs.

Have a lovely weekend! Let me know if you make this. I’d love you hear your thoughts! 🙂

  • Reply
    niina
    January 19, 2014 at 5:38 pm

    This is one of my favorite dishes! So good! I hope you’ve had a great weekend!

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