Okay, so lets start with the fact that I haven’t posted in three weeks! I wish I hadn’t let my blog go for so long but I’ve just been so busy with university and work that I’ve had to prioritise those things over my blog which I’m sure you can all understand. Since it’s Friday, I thought I should get back on track by sharing a new recipe with you all. It seems as though Friday is my unofficial recipe-posting day so I’m going to stick with it again for this weeks recipe which is my go-to carbonara recipe.
Now, in university I probably eat carbonara once a week as my treat for the week so this is a recipe that I never feel the need to refer back to and follow step by step because it’s now it’s ingrained in my brain!
I know I normally share vegetarian and vegan recipes on my blog so I’m sorry to anyone who follows my recipes regularly and happens to be veggie or vegan because this isn’t a recipe you can try out! (sorry! don’t hate me).
1 serving dried spaghetti (the exact amount will be labelled on the packet)
3 pieces smoked pancetta
1 or 2 chestnut mushrooms, sliced
1 tbsp olive oil
2 garlic cloves, finely sliced
1 large free-range egg, beaten
Salt and pepper, for seasoning
Parmesan cheese, grated (for topping)
Cook your spaghetti according to its packet instructions in a large pan.
Meanwhile, cut the pancetta into lardons.
Heat a frying pan over a medium-high heat, add the oil and the pancetta and fry until lightly golden.
Add the garlic and parsley and cook for a few seconds, then remove from the heat and set aside.
Add the mushrooms to the pans excess oils and cook for a few minutes until they’ve softened.
Drain the spaghetti well, tip into the frying pan with the pancetta, garlic and parsley, add the beaten eggs and half the grated parmesan cheese and mix together.
*TIP* make sure the heat is OFF on the frying pan as the eggs will scramble if the pan is too hot.
The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy.
Season to taste with a little salt and black pepper.
Serve with a sprinkling of the leftover parmesan.