I’ve called this a cheat’s carbonara because the sauce is traditionally made using eggs which are stirred in right at the end and cooked from the heat of the pasta, a traditional carbonara doesn’t actually use cream. Although it is absolutely fine to eat eggs lightly cooked like this, a lot of people aren’t comfortable with the idea and it’s not advisable to serve them to pregnant women or young children. So this creamy alternative will please everyone, is extremely tasty and incredibly quick to make. This will take less than 15 minutes from start to finish so this makes a great mid week meal with minimal fuss.
Spaghetti (approx 300g for 4 people)
100g mushrooms, thinly sliced
1/2 red onion
2 cloves garlic, crushed
4 rashers bacon, cut into strips
150ml single cream
approx. 75g parmesan
handful fresh parsley, finely chopped
salt and pepper
1. Heat a tablespoon of oil in a frying pan on a med-high heat.
2. Add the spaghetti to a large saucepan of salted boiling water. Check packet for cooking times.
3. Add the onions and garlic and fry until onions are slightly softened.
4. Add the bacon and continue to fry until it starts to go a bit crispy, keep everything in the pan moving to ensure the garlic doesn’t burn and the onions don’t stick.
5. Add the mushrooms, parmsesan and cream and stir the sauce through. Don’t allow to boil but let the liquid reduce a little.
6. When the pasta is cooked, drain and keep about half a cup of the pasta water.
7. Add the parsley to the sauce and stir through. Season with salt and pepper to taste.
8. Add the pasta and the water to the sauce and ensure the pasta is well coated.
9. Serve with garlic bread and extra parmesan.