I used to think “Creamy Bacon Carbonara” was invented by Continental. It was a magical product that transformed from a powder into a creamy, bacony bowl of carbs in 12 minutes. I loved the stuff and would often knock up a packet for lunch on school holidays, served in a microwave-safe bowl in front of Oprah (we didn’t take photos of our food in those days thankfully).
Later on I got a bit fancy and would add a tub of cream to my fried bacon and pasta creations, which possibly may have been even less healthy than the packet stuff. Then one night I was invited to an Italian friend’s house and my creamy bacon carbonara world changed forever. This is her recipe.
As it turns out carbonara is not actually supposed to have cream in it. It can actually be quite a healthy dish. Ok, bacon doesn’t actually qualify as a ‘health food’ but other than the bacon, this is all just fresh eggs, herbs and a few vegetables. Breakfast pasta?
This delicious meal can be on the table in 15 minutes. You just chop up some vegetables, pop the pasta on to cook, fry the bacon and vegetables and then toss it all together.
To drink?
I have to be honest with you here. The wine in this photo is purely for show. My love did drink it but I hit the books straight after dinner so it was an AFD (Alcohol Free Day) for me. In an ideal world that didn’t involve looming mega-exams I would have this with a rich textural white like a Fiano. Fiano is an Italian grape variety with lovely floral/honeysuckle aromatics, usually citrus on the palate, crisp but not overbearing acidity and very food friendly. Watch out for some great examples from Heathcote and McLaren Vale.
What is your favourite quick and easy weeknight meal?
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- 1 red chilli
- 3 shallots
- 2 cloves garlic
- 4 rashers shortcut bacon
- 4 large mushrooms
- 4 egg yolks
- 2 handfuls rocket
- 400g fettucine
- Olive oil
- Parmesan for serving
- Cook pasta according to pack directions.
- While pasta is cooking finely chop bacon, slice mushrooms and finely chop chilli, garlic and shallots.
- Heat a frypan over medium heat, add bacon and fry for a minute.
- Add mushrooms, chilli, garlic and shallot and fry for a few minutes until bacon is lightly browned, and mushrooms are tender.
- When pasta is cooked, drain and reserve 1/4 cup cooking water, return pasta to saucepan.
- Quickly toss through egg yolks. You want them to coat the pasta ideally without curdling. If they do, don't worry, it will still taste delicious.
- Toss through bacon mixture, cooking water, a drizzle of olive oil and rocket.
- Serve topped with parmesan
Oh yum, I would love to sit down to a meal of this right now! Pasta, bacon, mushrooms – is there anything better?
I’m note sure that there is… except maybe ice cream. And your fruit loop cake (OMG!)
Might have to try this easy meal this weekend!
Please do. It’s delish. Giant bowls of carbs with a glass of wine are what weekends are all about 🙂
This actually sounds great – while in theory I love the idea of carbonara I have been scarred by a bad, sort of scrambled egg incident at a Lygon Street restaurant years back. Maybe, just maybe I feel safe enough to try this one.
And can I just say, I don’t understand wine speak, but you make that wine sound absolutely delicious and I also feel like I get what you are talking about. So well done you! 🙂
You have made my day! Wine speak for those that aren’t fluent in the (alien) language is absolutely where I am trying to pitch. I want to share my love with everyone, not just the sommelier crew 🙂
I reckon that using whole eggs is where you have run into the scramble zone. This didn’t turn out quite as smoothly silky as it does in my dreams but the yolks shouldn’t have enough protein to go full-scramble.
Love the sound of this with the red chillis.
I’m rubbish at rustling up midweek meals, I batch cook at the weekend and hope for the best.
M x
See, I wish I could get on the batch-cook bandwagon but my ‘weekends’ (Monday and Tuesday) are spent studying and banging out blog posts. Study is the pits.
Pasta Carbonara is my hubby’s ultimate favorite meal so we probably have it at least once a month. I know it’s very naughty but then again I strangely don’t feel bad about it 😉
Your friend’s recipe sounds divine, I really like the idea of adding fresh chili to the pasta too, yum!
My partner in crime / fiancee considers himself a bit of a carbonara connoisseur (I think a carbonara snob!) and has very strong opinions on what should/shouldn’t go in it! He’s very old school – eggs, bacon, a little cream, parmesan and black pepper. Nothing too inventive! But this looks divine! Bacon adds such a huge flavour to carbonara and as a non-bacon eater (I used to when I was younger), I know it just isn’t the same without it.
Never seen rocket on top of it! Love it – little freshness in the heaviness 🙂 x
Fair enough, old school is usually the best 🙂 . This is far from traditional with the mushrooms but I always like to add a little extra veg and some fresh bitter greens are great to cut through the richness.
I am so pleased you didn’t use cream! True carbonara should never include cream and it upsets me greatly when people do use it – wrong’uns. My dad is Italian, and in restaurants he will quiz the waiter over whether the dish includes cream or not… even if he’s not ordering it… It sometimes becomes quite embarrassing.
Oh Dad! I’m very glad I passed muster 🙂
Yum, we are going to have creamy garlic chicken pasta tonight…..something easy so I can put the children to bed and relax watching Wonderland with a glass of Shiraz (because my Chardy still hasn’t arrived)…… thanks for this recipe.
That sounds like such a lovely night- pasta, TV and shiraz. Lack of Chardonnay is always an issue though.
I love this (encountered carbonara without cream in Rome and had my mind blown) but I’m so nervous about cooking with raw egg – would it work without, do you think?
Hmmm, it kinds makes it. Do you eat poached eggs? Because the yolk in this is effectively cooked by the heat of the pasta. At least as much as a poached egg is. Also, eggs in Australia are incredibly safe 🙂