Pasta Carbonara

A tame version of Pasta Carbonara with reduced egg and cream is still as yummy!

Although pasta is considered as common fare in this household, pasta carbonara is however reserved for special occasions : when the egg is fresh and when a little indulgence is called for. Hubby and daughter  would know that I am taking a break from counting calories and a special treat is in store.

The silky strands of egg coated pasta with a touch of cream  is a nice change from the usual pesto cream or bolognaise sauce.  Alternatively, toss some grated parmesan cheese to give it a rich gritty taste to your pasta. 

Pasta for 2 persons.

180 g pasta

2 cups brown mushroom , sliced

2 cloves garlic, sliced

3 pieces back bacon

1 large egg, room temperature

2 T  Bulla cream

Shaved parmesan cheese

Bring a pot of water, salted, to a rolling boil. Cook pasta according to instructions.

Remove bacon rind and cut bacon into strips. In a separate pot, heat 2 tablespoons of olive oil and fry garlic until soften but not browned. Add mushrooms and bacon and fry, uncovered until moisture is removed.

In another pot, beat the eggs and cream, making sure they are at room temperature.

Drain the pasta and return it to the hot pot. While still steaming hot, pour in the egg and toss continuously until every strand is coated. Add fried mushroom-bacon into the pasta and toss further, until the mushroom-bacon  is well distributed among the pasta noodles.

Serve hot with shaved parmesan.