Sunday, January 27, 2013


After a day of temperatures in the mid 30's, it was decided that a nice light heavy dish was need to round off the day.

Enter stage left Carbonara!

Now, this was my first time making this and we added and subtracted a few things.

Mix up two egg yolks, two whole eggs, cream and grated cheese.

Fry up an army load of bacon and mushrooms*

Cook up some pasta

Once pasta is cooked, drain it and add the cream and egg concoction, while on a very low heat. Add the bacon and mushrooms.

Stir it all up, making sure not to leave it on the heat too long or you'll get scrambled eggs. Add some pepper and cheese and call it a night because you're soon to be in a food coma.

*Mushrooms not pictured

Recipe from the Junior Masterchef Australia Cookbook.

Serves 4

2 eggs
2 egg yolks
125ml of pouring cream
40g finely grated Parmesan
1tbs olive oil
250g bacon
500g spaghetti

1. Crack the whole eggs into a large jug. Add the egg yolks, cream and grated cheese. Season with freshly ground pepper, then whisk.

2. Heat olive oil in a pan, add bacon, cook for 2 minutes without stirring. Stir then cook for 4 minutes or until the bacon is crisp. Drain on paper towel. (At this point I added mushrooms)

3. Cook spaghetti as per packet or taste

4. Tip spaghetti back into the warm saucepan and add bacon (and mushrooms) cook for one minute stirring continuously, then add the egg mixture and immediately stir the pasta so that it's well coated in the sauce. Keep stirring for one minute then remove pan from the heat. Continue stirring for 3 minutes, divide among bowls and sprinkle with Parmesan.


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