Please share your favourite Pasta Cabonara recipe with me!!

[Shanti]

oohhh yum!! Thank you so much for taking the time to share!!

[Rainbow_Mumma]

my pleasure i love food and cooking so always happy to share

[AliBaby]

Mrs S- We havethe zucchinni pasta carbonara at least once a fortnight.Basically The same recipe as you but without the eggs.
It is so yummy!

Enjoy your dinner Shanti

[~me~]

Use this once a week. My kids love it and it takes less than 30min to prepare. It's from the ABC program Consuming Passions that was on a couple of years ago, in Ian Parmeter's words..Bliss!


Spaghetti Carbonara

Serves 4-6




1 packet spaghetti (500g)
Pinch nutmeg
8 slices of bacon (cut into strips)
1 tbsp butter
1 tbsp olive oil
2 whole eggs
2 egg yolks
1-2 tbsp cream
1/2 tsp black pepper
1/4 tsp white pepper
2 tbsp grated parmesan cheese
1 cup fresh parsley (chopped)
2 cups broccoli florets lightly blanched
in boiling water for two minutes
and drained (optional)






Cook the spaghetti in boiling water with a grating of nutmeg.

While the pasta is cooking, crisp the bacon in a large frying pan. Pour off excess bacon fat and turn down the heat. Add the butter and oil and stir through.

In a large bowl, whisk two whole eggs and egg yolks, then stir in the cream, black and white pepper, the grated parmesan and parsley.

Once the pasta has cooked, drain and toss into the pan with the bacon and turn the heat back up to medium.

When the spaghetti has started to steam, remove from the heat and pour over the egg mixture.
Add some broccoli if you wish and stir through, until the egg mixture has a smooth consistency.

Add some more parmesan cheese and parsley and serve onto a warm bowl, with a side salad.


Wine suggestion: Pinot Noir

[Jaycee]

I have a healthier version of cabonara which I made for the first time last night, it was delicious!

Preparation Time
15 minutes

Cooking Time
15 minutes

Ingredients (serves 4)
375g dried fettuccine pasta or penne pasta
250g short cut bacon diced
500g button mushrooms, halved
1 onion diced
5g reduced-fat dairy spread
40g (1/4 cup) plain flour
560ml (21/4 cups) skim milk
1/4 cup of philadelphia cooking cream
30g (1/3 cup, lightly packed) coarsely grated Bega So-Light Vintage reduced-fat cheddar
1/3 cup shredded parmesan
Shaved parmesan, to serve

Method
Cook pasta in a saucepan of boiling water following packet directions or until al dente.

Meanwhile, heat a non-stick frying pan over medium-high heat. Add bacon, onion and mushroom and cook for 2-3 minutes or until tender. Transfer to a plate.

Melt the spread in a saucepan over medium heat. Add the flour and cook, stirring, for 30 seconds or until combined. Remove from heat. Gradually whisk in milk and cream until combined. Place over medium heat and cook, stirring, for 3-5 minutes or until mixture boils and thickens. Add the cheddar and shredded parmesan and stir until melted.

Add the pasta mixture and the bacon mixture to the pan and stir until combined. Divide among serving bowls. Season with salt and pepper and top with shaved parmesan to serve.