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 today’s lunch was a traditional carbonara made with the contents of the fridge and cupboard, one of you guys over in the homecooks ireland 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..
This dish take 30 minutes to cook from pot to plate and serves 4
- 400 g pasta
- 2 eggs
- 2 garlic cloves
- 100g smoked cubed pancetta/ bacon lardons
- 45 g parmesan cheese grated
- 200g of white or red cheddar grated
- Bunch of fresh parsley chopped
- Lashings of black pepper
- A little salt..
Boil pasta according to the packet
Grate cheese and crush the garlic
Chop the garlic and Fry with the bacon in a little olive oil
In a large mixing bowl whisk the eggs, add chopped parsley, grated cheddar and parmesan ( leaving a little parmesan aside to sprinkle on top when served )
When the pasta is cooked.. drain well and season with salt and pepper
(it’s really important to tip the hot pasta into the egg and cheese and not the egg into the pasta! which will leave you with scrambled egg)
tip the pasta into the egg and cheese mixture, the heat of the pasta will cook the egg.. you only need to mix it for around 2 mins
add the bacon/ pancetta and garlic
Top with the leftover cheese
Eat straight away… (once you try it this way you will never go back to cream) x