How to make a Carbonara?

So, I was sitting in my kitchen “again” wondering aimlessly how my beloved wonder woman can do so many things at once and still produce a great meal that tastes great and just seems to appear from nowhere. Then a few weeks later at the MCC, Sensi declared that we’d be doing a quick one as it’d been a busy weekend. So this “quick one” turned out to be Carbonara, a slightly beefed up one for the MCC, but Carbonara nevertheless. And ay up by gum it were smashing. As it goes we went to see Borat afterwards so that should probably be – I liked, it was nice, Shenkui.

Anyway the ingredients for the MCC Carbonara are as follows

  • 2 medium sized onions, diced
  • 24 bits of streaky bacon, cut into strips
  • About 13 medium sized button mushrooms, sliced
  • 2 bags(1000g) of multi grain tagliatelle
  • 500 ml of Creme Fraiche
  • Parmesan, about the size of four fingers, grated!!!
  • Salt and Pepper
  • 4 Eggs
  • Olive oil

First we fry off the bacon bits, in a splash of olive oil. We want to get rid of any water in the bacon and get it to be just about crispy. Once “crisped” we take out the bacon and chuck the onions into the same pan (to give them flavour), turn up the heat and add a bit more oil and some salt and pepper. We’re not trying to sweat the onions, just cook them off a bit. Once they look like they’re just starting to brown add the bacon back to the pan with the mushrooms and give a good stir in.

Whilst this is simmering for a minute, put the water on for the pasta and separate the yolks out from the eggs.

Add the creme fraiche to the onion, bacon and mushrooms and turn the heat down to low. Let the flavours familiarise for 10 minutes, give a stir here and there.

If the pasta is dried, read the packet for instructions, if like you used fresh, cook it for 3-4 minutes. I was a bit sceptical at first about the whole grain stuff, but it actually turned out to be a top choice.

So we’ve cooked the pasta and we now, put it into a big bowl, along with the mixture from the frying pan, add the grated parmesan and egg yolks and mix up thoroughly. Serve up and that’s it.

This amount of ingredients was actually enough for about 5 of us. Using the creme fresh instead of cream makes it a little less rich and much better for the people who want to live longer… 🙂

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