2 tablespoons olive oil
2 cloves crushed garlic
6 bacon rashers
4 spring onions
1 cup finely grated parmesan cheese
2 tablespoons chopped fresh parsley
Directions to Cook:
Cook pasta according to packet directions. Drain and return to saucepan.
Dice bacon and slice spring onions in 1cm thickness.
Heat oil in frypan and sauté garlic and bacon for 3-5 minutes over medium heat. Add spring onions and cook further 1 minute. Remove from heat and set aside.
Whisk eggs and cream together and toss through cooked pasta over low heat for 1 minute. Remove pan from heat and toss through bacon, parsley and parmesan.
Bacon and Mushroom Carbonara
Add 100g sliced button mushrooms to the above recipe. Sauté at same step as bacon and garlic.
Chicken and Bacon Carbonara
Slice 400g chicken breast fillets into 1-2 cm slices.
Heat oil and brown chicken over medium heat. Remove from pan and set aside. Follow above recipe as indicated. Toss through chicken at same step as bacon mixture. Warm through.
Gluten Free Variation:
Substitute San Remo Gluten Free Fettucine directly.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.