Fresh Spaghetti Carbonara Recipe

Spaghetti carbonara is a great meal, but the frozen packs you get and stick in the microwave aren’t the best way to enjoy it. A few weeks ago we were told about a recipe that allows us to make a fresh spaghetti carbonara in just 20 minutes and it tastes delicious and is so much better than anything you buy pre-packaged!

Ingredients:- Spaghetti pasta- 1 tub of single cream- 2 cloves of garlic (crushed)- 1 punnet of fresh mushrooms- 1 pack of bacon (8 – 10 rashers)

What you need to do:

Typically this is made with long spaghetti pasta, or the flat ribbon style, but I actually find it easier to measure out portions of other pasta like penne or fusilli and it works just as well. Also note that the above quantities will make enough for three people, if you are making it for only two people then all you really need to do is use less pasta, but you might find there is too much garlic as well so cut that down to 1 clove.

The first thing you need to do is get the pasta cooking, the rest can all be done easily in the time is takes to cook the pasta, so grab a large saucepan and pop the pasta in along with some salt and boiling water. Bring that to the boil and then turn the heat down and leave it to simmer for 20 minutes.

Now take all the bacon and cut it into small chunks, if you haven’t crushed your garlic cloves now is the time to do that too. Take a large skillet, pop some oil in and put it over a medium heat, then add the bacon and get that cooking. You might need to remove some water which is released when cooking (particularly with lower quality bacon) if you do then wait until after that to add the garlic, if the bacon is cooking fine and not getting swamped in water then just add the garlic anyway and cook that all together.

Once the bacon is looking pretty much cooked then add in the mushrooms and cook that all together until the mushrooms start to brown. The final stage is to add the single cream to the skillet, then keep stirring and leave it cooking for 4 minutes to let all the flavors merge and thicken up the cream.

As soon as that is done then drain the pasta, distribute that between the plastic plates and then layer the sauce on top of it.

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