Ingredients
2 Garlic Cloves
Serves two hungry people
250 gm Mushrooms– washed, de-stemmed and sliced medium fine.
1 tbsp EVOO
170gm dried spaghetti
60 gm lean bacon – sliced approx. 5mm wide.
1 egg
4 tbsp cream
40 gm ground parmesan
2 tsp ground black pepper
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Saute garlic cloves in large fry-pan on medium-hot heat for 5 mins.
Reduce heat to medium, add mushrooms.
After 10 mins – put pasta on in boiling water in medium saucepan with a pinch of salt and teaspoon of EVOO. (Saucepan needs to be large-enough to add mushrooms and bacon later).
Five minutes later, create space in fry-pan to add bacon directly to pan, leave for 5 mins and stir through mushrooms and garlic to infuse bacon flavour through them. Keep on medium heat for 5 more minutes.
Create carbonara sauce, whisk egg, cream, parmesan and black pepper in bowl.
When pasta is al dente, remove from heat, pour into colander to remove water and return to saucepan – (not on stove).
Add mushroom, garlic and bacon mix and carbonara sauce to spaghetti in saucepan and stir through quickly whilst very hot.
Serve immediately with a cool glass of Deakin Estate Chardonnay! The body, stone-fruit flavours and light acid of the wine are a fine match for this rich and savoury dish.
Presto
Recipe by jamesfromparkdale
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