This is a simple (and delicious) take on pasta carbonara, which Emma and I made for her second cooking lesson. Emma said that she made it again later in the week and it was just as wonderful.
I’m afraid I didn’t take the best photographs ever for this post – partly because I had lost my phone and was using a strange camera, but mostly because I was too impatient to scoff the lot!
These quantities are for one person, if you are feeding someone else it is easy to double it (or triple it!).
- One Cup of Pasta
- One tablespoon of Olive oil
- Two rashers of bacon
- One clove of Garlic
- ½ teaspoon of Dried Oregano
- A small onion
- Four Mushrooms (we didnt’t end up putting these in because Emma is not a fan, you could substitute in courgette instead)
- Two tablespoons of Crème fraîche
- A handful of grated cheese
- Salt and pepper
Chop the onion and garlic and add to a frying pan with a tablespoon of olive oil (we used some basil olive oil – yummy), along with a couple of grinds of black pepper and the oregano. Turn the hob on to a medium heat.
Using scissors, chop up the bacon into small pieces and add to the frying pan. Give everything a good stir.
Chop the mushrooms and add these to the pan.
Next, boil the kettle for the pasta. Put the pasta in a saucepan with a grind of salt and a tiny splash of oil, add the boiling water and give it a little stir so that the pasta doesn’t stick together. Cook on a medium heat.
While the pasta is cooking, grate the cheese.
When the onion and garlic is beginning to look nice and browned then turn off the heat (you can leave the pan in place). When the pan is no longer sizzling add the Crème fraîche, a tablespoon or two of the hot water from the pasta and half of the cheese.
When the pasta is cooked, drain it and then add it to the frying pan. Put the heat back on low below the frying pan and give everything a nice stir until the cheese is melted.
Serve with the extra cheese on top and salt and pepper to taste.