Tuesday, March 6, 2012

Creamy Carbonara

I was featured on another linky-party this week! My cheesy brocolli pasta was featured by Melt in Your Mouth Monday! How exciting! That absolutely makes my day! Or at least, my morning. By this evening I will need another nice thing; for instance, a big bowl full of carbonara ...


This recipe originally came from the mother of an old friend of mine,whose carbonara was the first I ever tried.  I made it twice according to her recipe, getting slightly different results each time, and then I made the recipe my own. I'm not a big fan of dairy and I especially don't like cream so a traditional carbonara is generally just too heavy for me. So this recipe substitutes a can of evaporated milk for the cream, which after simmering awhile becomes quite thick and creamy. Carbonara is not only delicious, but also really quick and easy to prepare. I like it best with wide fettucine or really large penne pasta, and I don't much like mushrooms so this recipe doesn't include them, but feel free to add some if you so wish.

Bacon Carbonara

About 2 tablespoons of butter
1/2 brown onion (or a bunch of spring onions but often don't have any)
200 grams bacon, chopped into small pieces
1 can evaporated milk (about 2 cups? I think a can is 450 grams)
3 eggs
1/2 cup of grated parmesan cheese (sorry that I can't give a better measurement but I really do just grate a pile of parmesan, until it fills a half cup)
1 teaspoon black pepper
1 handful of parsley, chopped up fine (I didn't actually have any, which is why there are no specks of green in the photo)

First, get a large pot of water boiling for your pasta. Then, while the water boils and your pasta cooks, prepare the sauce.

In a medium sized saucepan, melt the butter and then add the onion and bacon. Cook for a couple of minutes or so, until everything is soft and sort of cooked. Then add the evaporated milk and just leave it to simmer. But turn the heat down and keep an eye on it because if it starts to boil it will rise up and overflow.

In a small jug whisk together the egg, cheese and pepper and then sit this aside.

When the pasta is ready, drain it and return it to the saucepan (but not to the heat). Quickly add the egg mixture and stir it about until the pasta is well coated, then add the milk mixture and give it another good stir. Finally, stir the parsley through and serve it with a bit more parmesan sprinkled over the top, and maybe some extra parsley as a garnish.

7 comments:

  1. Hi Jaimie! Thanks SOOO much for linking up over at Riverton Housewives! The linky party we have up right now is actually just for non-food links. I would LOVE if you would share this with us at our recipe link party on Thursday though! This recipe looks delicious! Sorry for the confusion!

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    1. Woops, sorry! I feel very silly. I did wonder why it was all crafts and not food. But these things happen at the start of the week ...

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  2. Is it bad that I wish I had this right now fro breakfast??? Looks wonderful!

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    1. Well, personally, I wouldn't eat carbonara for breakfast, I'm more a fan of leftover lasagna myself, and have also been known to finish off nachos and chocolate self-saucing pudding for breakfast (not in the same serving, of course). But this is packed full of protein and carb so surely would be a good way to start your day!

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  3. Good Morning Jaimie,
    This is beautiful Creamy Carbonara that we will really enjoy. My hubby just love a great Carbonara. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Happy St. Patrick's Day and Come Back Soon!
    Miz Helen

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  4. That looks fantastic!! YUM :)
    Stopping by from Tasty Tuesday

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  5. Another goodie! Thanks for linking it in.

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