I’m all on for a quick mid week meal. As with any working parent, the last thing you want is to have to make something complicated and time consuming when you’re exhausted after a long day. I’m very lucky in that when I have full time work placements in my role as a supply teacher, Mr SmartCookieSam is great at cooking and having dinner on the table. But even then there are times when he’s late himself or away working. Or there are days when I’m not working myself. On working days I love meals like Spaghetti Carbonara as it’s quick to make and everyone in our house likes it. I know it’s one of my son’s girlfriend’s favourites as well.
I’ve tried lots of different carbonara recipes but it was the first time I tried Mary Berry’s version in her “Cooks The Perfect Step By Step” book. Her “My New Spaghetti Carbonara” had added mushrooms and bacon to it, as well as garlic. So it wasn’t an authentic Carbonara, but it still tasted amazing.
While my spaghetti was cooking in my large saucepan, I fried a packet of bacon lardons in their own fat. Once these had started to cook and crisp up, I removed the bacon from the pan with a slotted spoon and added a tablespoonful of olive oil to the pan. Then I fried two crushed cloves of garlic and some quartered closed cup mushrooms. (Mary suggested chestnut mushrooms, but I don’t like them!) These were then cooked for about 3-4 minutes.
When the pasta was nearly ready, I combined 2 large beaten eggs and some parmesan cheese, along with 4 tablespoonfuls of double cream in a measuring jug. The pasta was then drained and added to the frying pan with the mushrooms, garlic and the bacon all at once. At the last minute I tipped in the egg mixture, taking the pan away from the heat so that the eggs didn’t become scrambled.
The result was delicious and made four very generous servings of Carbonara. The whole thing only took about 20 minutes to make from preparation to putting on the table. Quicker than ordering a takeaway around where I live!
Love Sam xx