Wednesday, 19 October 2011

Recipe - Carbonara

The very unsuccessful meal (roast lamb) I cooked last week did have one thing to commend itself. A dinner guest kindly bought some profiteroles from the Sainsbury's underneath the building where all the freshers live. She also bought some double cream to go with it. A lengthy pre-profiterole conversation ensued about what's the 'correct' thing to eat with profiteroles. I don't know whether it was right but Sainsbury's extra thick double cream went down a treat. Anyway, as delicious as it was, we didn't want the profiteroles to detract from the delicious of the chocolate so I was left with almost a whole tube of extra thick double cream.

I also had some leftover eggs (I made eggs over the weekend, a recipe will follow sooooon) and everyone knows eggs + cream = carbonara. Actually, eggs and cream both fall in that weird category where they can make lots of different savoury and sweet things. But I love the savoury and also I love carbonara. Anyway, I thought I'd put 'my' recipe up. I only ever really make carbonara when I have leftover cream/sour cream/creme fraiche/similar so the recipe is always slightly different. It's always quite good but then it's meat and cheese and eggs so why wouldn't it be? This time it was particularly good though - I think this was because I used oak smoked bacon and a little red leicester cheese (I had that to use up too).
This recipe feeds 5.
500g linguine
200ml extra thick double cream
2 eggs
8 rashers oak smoked bacon cut into very small pieces
6 medium sized mushrooms, each cut into 6
1 onion, chopped
2 cloves garlic, finely chopped
handful of basil, finely chopped
50g mature cheddar
20g red leicester

Heat the bacon in a frying pan and wait for the fat to render. Add the onion, garlic and mushroom to the bacon pan and fry everything until the bacon is cooked and crisping.
'Pour' the cream into a bowl. Crack the two eggs into it and whisk into a homogenised mixture. Add a little salt and mix again.
Boil the pasta. As soon as it is just cooked, drain, reserving a little cooking water with the pasta.
Pour in the cream&egg mixture and cheese and mix quickly (so the egg doesn't scramble)
Add the bacon mixture, black pepper and the basil and stir through the pasta.

There was a salad to be served with this but we were so absorbed in meat and cheese and cream that we forgot. I might eat it ALL for lunch tomorrow though to test the theory (which I don't believe) of whether only salad can be filling if eaten in large quantities.

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