Creamy Carbonara. By no means an authentic recipe, my Carbonara recipe uses cream and mushrooms- two ingredients you would never find in a traditional Carbonara. I feel both additions make the dish just that extra bit creamy, filling and flavoursome. Italian versions will only contain pasta tossed with egg yolks, garlic, pecorino cheese, bacon and black pepper- equally as delicious. Over the years I’ve tried many different ways of making it and feel I have perfected my Creamy Carbonara ! I would love to see you making my dishes- share your recreations with me over on my Instagram.
If you liked my Creamy Carbonara then try out my other Pasta Recipes
Recipe
Serves 2
Difficulty level: rookie
Ingredients:
- 200g dried spaghetti or linguine
- 200g mushrooms, finely sliced
- 100g of Smoked or unsmoked bacon, cut into thin strips
- 2 cloves garlic, finely chopped
- 60g Parmesan or pecorino, grated cheese
- 100ml double cream
- 2 egg yolks
- Black pepper
Method:
- Cook the pasta according to packet instructions.
- Place the bacon in a cold frying pan over a medium heat. Allow the fat to render and melt from the bacon before adding the mushrooms and garlic. Increase the heat and fry until the bacon is crisp and the mushrooms have cooked through.
- In a jug, mix together the cream, egg yolks, cheese and season with plenty black pepper.
- Add the pasta to the pan of bacon with a couple tablespoons of the cooking water and remove the pan from the heat. The pan will still be hot, but you do not want to cook the sauce over direct heat or it will either scramble or become too thick. Add the contents from the jug and stir to mix. The mixture will cook and thicken quickly. Serve in bowls topped with more black pepper. Enjoy and be sure to let me know what you think!
