We are bang in the middle of winters now, and dinners call for some comfort food, especially when most weeknights these days are spent watching Masterchef Australia! Looking at all of that yummy food makes me drool and then eating a hearty nutritious soup just feels like a bit of a dampener. Nothing spells out comfort food more, than a bowl of creamy delicious pasta with some bacon in it! I love a good spaghetti carbonara, and while the recipe here is not an authentic Italian one, it still retains the soul of the original.
An authentic carbonara recipe uses just egg yolks and ‘parmigiano reggiano’ cheese whisked together lightly to form a creamy emulsion. This is then folded through hot pasta with crisped bacon, and the heat from the just cooked pasta, cooks the sauce and coats it. There is no cream added to authentic Italian recipes, but most restaurants and popular recipes have cream added to them. You can really choose to do what you like, in terms of adding the cream or not, as food is such a personal experience for each one of us. In this recipe, however I added cream, mushrooms, peas, spring onions, and bacon of course. I like some colour in my food, particularly, when its dark and grey outside. It sort of cheers me up. That and a glass of robust Chianti to go along with delicious pasta.
The recipe itself is pretty simple and takes 30mins from start to finish, and is a quick weeknight meal. Most of the items are pantry staples for me from frozen peas, dried pasta, eggs and parmesan cheese. The rest are depending on whatever I have left in the fridge, which makes bacon the only thing I need to buy for the day. Feel free to add your own twist to the recipe with on hand items from the fridge. This is comfort food and hence, by rule is no fuss and easy!
Ingredients: Recipe: Boun appetito!
Fettuccine Carbonara with Mushroom & Peas