Classic Carbonara – an Italian feast
- Published on Sunday, 01 July 2012 09:20
- Last Updated on 28 June 2012
- Monica Costa
- 0 Comments
A classic Italian dish of smoked bacon served with pasta and a creamy parmesan sauce.
Prep Time 10 mins
Cook Time 10 mins
200g (3oz) diced Case & Sons smoked bacon
small onion, finely sliced
250ml (8fl oz) double cream
120g (4oz) Parmesan cheese, grated
2 egg yolks
Freshly ground black pepper
In a frying pan add a little olive oil and fry the Case & Sons bacon until golden, add the sliced onion and cook until soft. Add the double cream and cook for 2 mins, mix in 100g of the Parmesan.
Bring a pot of water to the boil and quickly drop the pasta into it to boil only for a few minutes (Italian pasta is always best when ‘al dente’). Drain and add into the Carbonara sauce, take off the heat and add the egg yolks, stirring vigorously.
Serve straight away with garlic bread and a good twist of freshly ground black pepper.
Monica Costa founded London Mums in September 2006 after her son Diego’s birth together with a group of mothers who felt the need of meeting up regularly to share the challenges and joys of motherhood in metropolitan and multicultural London. London Mums is the FREE and independent peer support group for mums and mumpreneurs based in London https://londonmumsmagazine.com and you can connect on Twitter @londonmums