Pasta Carbonara
There is an ongoing argument that this dish should not have cream in it, but if you’ve got some hanging round your fridge then use it as it gives the dish depth and richness. This dish is normally made with spaghetti but any pasta will suffice and the lardons are just a bit more chunky than bacon. To get the best from this incredibly quick dish to cook, is the whisking of the eggs, cheese and cream. Give it a right go before incorporating all the ingredients together – it will give a satisfying lightness to the recipe.
Servings: people
Ingredients
- 100 grams Bacon (£0.67)
- 150 grams Penne Pasta (£0.15)
- 2 cloves garlic peeled/minced (£0.06)
- 13 grams Fresh parsley tablespoon (£0.26)
- 26 grams Parmesan cheese 2 tablespoons (£0.52)
- 50 grams Cheddar Cheese (£0.31)
- 25 ml Cream (£0.09)
- 10 ml olive oil 2 teaspoons (£0.05)
- 5 grams Black pepper teaspoon (£0.16)
- 2 whole Egg (£0.23)
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Prep Time: 5 minutes
Cook Time: 20 minutes
- Heat a saucepan of water, when it is boiling add the pasta and pinch of salt. Cover, reduce heat and cook for about 12 minutes, then drain.
- Cook the lardons or bacon in a little olive oil in a frying pan, until it's start to brown, then add the garlic and cook for a further 2 minutes.
- Whisk the eggs, cheese, cream, parsley and black pepper together.
- Add the cooked pasta to the bacon then fold in the egg mix until all the ingredients are nicely combined. Serve immediately.
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