When she went there the cupboards were bare.
What a cracker of a day! the sun is shining and I haven’t got round to getting a food shop yet ( im still in holiday mode) so todays lunch was a traditional carbonara made with the contents of the fridge and cupboard, one of you guys over in the Facebook group calls them fridge dinners (very clever) using everything up before getting the big shop in!
The Italians traditionally make carbonara with eggs and cheese leaving out the cream, this makes it an overall healthier dinner, without comprising the taste, slimming world friendly too..
Ps.. the only reason I had fresh smoked rashers and eggs in the house was because the first thing I did when I got back from holidays yesterday was buy the makings of a full Irish x (no matter where you go there’s nothing like a full Irish and a big mug of tea when you get back)
This dish take 30 minutes to cook from pot to plate and serves 4
- 400 g pasta
- 3 eggs
- 2 garlic cloves
- 6 smoked rashers/pancetta
- 35 g parmesan cheese grated
- 100 g of white cheddar grated
- Bunch of fresh parsley
- Lashings of black pepper
- A little salt..
Boil pasta according to the packet
Grate cheese and crush the garlic
Chop and Fry of the bacon and garlic in a little olive oil or fry light
In a large mixing bowl wisk the eggs, add chopped parsley, grated cheddar and parmesan ( leaving a little aside to sprinkle on top when served )
When the pasta is cooked.. drain well and season with salt and pepper
Add the cooked rashers and garlic
Now mix in the egg mixture, the heat of the pasta will cook the egg.. you only need to mix it for a min
Top with the leftover cheese
Eat straight away…