Monday, 24 August 2015

Spaghetti Carbonara with Bacon and Mushrooms

This was what I cooked for lunch when hubby was out stationed and just for me and my young boy.
I used to cook carbonara from the bottled sauce.  This is the 1st time that I’m cooking carbonara from scratch and didn’t know it is so simple to cook.
My son and I love this simple, quick and delicious dish, and this is indeed a no-brainer lunch like what Diana from The Domestic Goddess Wannabe said in her blog.


250g       Linguine or penne (I used spaghetti)
200g       Streaky bacon, cut 8-10mm thick chunks.
6 pcs       Medium shitake mushrooms, stems removed and sliced
                Olive Oil
3 nos.      Egg yolk
5 tbsp      Heavy cream
½ cup      Parmesan Cheese, grated
                Freshly ground pepper
                Salt to taste


Cook spaghetti

In a skillet, add the bacon and a little water.  Cook the bacon until crispy.  Add the mushrooms and cook a further 2 minutes.  Set aside.

In a bowl, whisk together egg yolks, cream, parmesan, salt and black pepper.

Transfer the spaghetti into the skillet then add the sauce.  Mix to coat the spaghetti.  The heat from the skillet, bacon, mushrooms and spaghetti will cook the yolks.

Add more black pepper, if required.  Serve immediately.

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