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Pasta carbonara

Recipe from: 6/1/2006 12:00:00 AM

Ingredients 11
Servings 4
Time 15


  • 500
    pasta (fettuccine, tagliatelle or whatever you like)
  • 5
  • 5
    black pepper
  • 45
    olive oil
  • 4
    spring onions, chopped
  • 1
    punnet mushrooms, thinly sliced
  • 150
    bacon, chopped
  • 3
  • 350
    fresh cream (or half that amount of yoghurt if the cream is too rich for you)
  • 125
    (or more if you like) grated white cheddar
  • 30
    parmesan cheese


Cook the pasta in salted boiling water according to the instructions on the packet until al dente (just firm to the bite).
Drain, rinse quickly under cold running water and set aside.
Heat the oil in a large heavy-bottomed pan and sauté the spring onions and mushrooms for about a minute.
Add the bacon and sauté or 3-5 minutes until crispy.
Remove the pan from the heat and reduce the temperature.
Add the pasta to the onion and bacon mixture, return to the stove and cook over low heat, stirring continuously, to warm through.
Remove from the heat and season with salt and pepper to taste.
Whisk the eggs, cream and half the cheese together and pour over the pasta mixture.
The heat of the pasta should warm the sauce sufficiently. If not, stir over low heat for about a minute.
Sprinkle over the rest of the cheese on serving.
Serve é and eat é immediately.

Read more on: starch  |  slow cook

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