Sometimes, you just need a good carbonara.
We are traditionalists when it comes to food. We very much try to recreate the best recipes and amend them where necessary to make them toe the line of comfort with compliance.
So for all of you that believe the carbonara to be a 'cream' based source - prepare to have your mind (and tastebuds!) blown!
1) Bring a pot of water to the boil – general guidelines are a 6L pot for 500g (raw weight) pasta.
2) Take your allocation of choice of pasta (we’ve used Penne) and add to the boiling water. About 7mins is usually enough for ‘al-dente’. Stir occasionally to avoid pasta sticking to the bottom of the pot.
3) In a pan add ½ tbsp. olive oil, 2 rashers of bacon, 150g (cooked) chicken, 100g button mushrooms. Keep the heat high and keep moving the ingredients around until bacons crisps.
4) In a side bowl, add 15g parmesan cheese to 3 eggs and beat. Season with black pepper, pink salt and chili flakes to taste.
5) Drain the pasta and turn the heat on the pan to low.
6) Add some finely diced garlic to the pan, once you’ve given it a minute or so to cool, and cook for a minute or so until you can smell the garlic aroma.
7) Mix the garlic through the rest of the meat ingredients and turn the heat off.
8) Add in your serve of pasta and mix through, allowing the penne to be ‘coated’ in the oils and fats from the bacon, chicken, mushrooms and garlic.
9) Once the pan has had 1 – 2 mins to cool, pour the egg and cheese mixture over the top and stir thoroughly. If your eggs being to scramble, the pan was still too hot! It should melt the cheese through but give add more shine to the pasta
10) Top with an extra hit of cracked black pepper and green onions.
Calories (will vary on pasta choice and amount)
Carbs: 67 (we used 100g raw penne)