Ingredient and Portion
Linguine Alla Carbonara
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Carbonara is one of the basic Italian pasta sauces that uses a cream base. Usually paired with bacon, this recipe also adds white button mushrooms and a splash of Chardonnay to give it an extra kick.
Novice
20 mins
100 grams of bacon (uncooked)
1 box of white button mushrooms or any other mushrooms of your choice (sliced)
1 packet of spaghetti or linguine
1 tub of pure cream
1 packet of grated Parmesan Cheese
A few cloves of garlic (finely chopped)
Basil herbs (optional)
1 cup of Chardonnay (optional)
1 box of white button mushrooms or any other mushrooms of your choice (sliced)
1 packet of spaghetti or linguine
1 tub of pure cream
1 packet of grated Parmesan Cheese
A few cloves of garlic (finely chopped)
Basil herbs (optional)
1 cup of Chardonnay (optional)
Method
1.Prepare the spaghetti by boiling a pot of water. Add the spaghetti & a teaspoon of salt into the boiling water.
2.Once done, remove it from heat & cool it off in a bowl of ice water to stop the cooking & maintain its al dente texture.
3.Heat up a non-stick pan with some olive oil & start frying the bacon slices. Depending on whether you prefer the bacon to be a little more crispy, you can fry it for a longer time.
4.Using the same pan, throw in chopped garlic & mushrooms. I usually like to add in basil herbs at this point.
5.When you see that the mushrooms are almost cooked, add in the Chardonnay carefully & fry it for a little longer. This evaporates the alcohol so you're left with fruity tones of the wine.
6.Add in the cream & salt to taste. You can also add in the cooked bacon slices & let it simmer for a while before turning off the heat.
7.You can now sprinkle some Parmesan cheese and stir it into the sauce.
8.Add in your spaghetti, toss it around & you're done!
2.Once done, remove it from heat & cool it off in a bowl of ice water to stop the cooking & maintain its al dente texture.
3.Heat up a non-stick pan with some olive oil & start frying the bacon slices. Depending on whether you prefer the bacon to be a little more crispy, you can fry it for a longer time.
4.Using the same pan, throw in chopped garlic & mushrooms. I usually like to add in basil herbs at this point.
5.When you see that the mushrooms are almost cooked, add in the Chardonnay carefully & fry it for a little longer. This evaporates the alcohol so you're left with fruity tones of the wine.
6.Add in the cream & salt to taste. You can also add in the cooked bacon slices & let it simmer for a while before turning off the heat.
7.You can now sprinkle some Parmesan cheese and stir it into the sauce.
8.Add in your spaghetti, toss it around & you're done!
Tips
Garnish it with more Parmesan Cheese on top, some cracked Pepper Corns and a stick of Baby Asparagus or French Beans.
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