Being almost done with this pregnancy thing, I thought Sunday night was a good time to indulge in one of my favorite meals Pasta Carbonara. It’s not so much a comfort food because we never had this growing up. My dad hates anything creamy. (Even though traditionally they don’t put any cream in it. The overall texture and silkyness of the sauce can make you think otherwise.) All the pasta dishes in our household where tomato based.
A few years ago I got quite obsessed with finding the best possible recipe for this. I read plenty of blogs / books and even watched cooking shows.
Over the years I think I have perfected it. I threw in mushrooms and spinach this week as even though I was indulging we needed to eat some veggies!
My recipe for
Serves 2 mains 4 entree
4 rashes of bacon
1 cup button mushrooms thinly sliced
Big handful spinach leaves
2 whole eggs
1 egg yolk
1 cup parmesan cheese finely grated
1 tablespoon cream
Handful parsley chopped
Big pinch of salt and pepper
250 grams of dried or fresh pasta
Put a big pot of water with one tablespoon of salt on the stove and bring to a rolling boil add the pasta and cook according to packet directions.
In a small frypan, fry off bacon and mushrooms until crispy and browned.
Throw in spinach and wilt down.
Meanwhile in a bowl crack the eggs and extra yolk. Add the parmesan cheese and cream, parsley and salt & pepper mix together with a fork.
Once the pasta is cooked to your liking, quickly drain and add back to the hot pot mix through the bacon, mushrooms and spinach….
Now the moment of truth.
The crucial step.
Make sure the pot is not on the stove have a spoon in one hand and the egg mixture in the other and quickly pour and mix into the pot. You have to work quickly as the heat if the pasta cooks the eggs. In order to make it the luscious silky texture your after make sure you stir it quickly. If you stop and walk away the egg will set and you’ll end up with gluggy scrambled eggs with bacon and mushrooms. Stir the pasta for about 1 minute to cook the eggs then serve topped with extra parmesan parsley and cracked black pepper. So quick and so easy.