Classic Carbonara

The typical carbonara that are available at high street eateries are usually laden with béchamel sauce. The cheesier it is, the better, and that's we define a 'good' carbonara. I am sure most Italian who come across these ghastly concortion of which we christianed carbonara would fell off their chair. 

An authentic carbonara is a very simple and light pasta dish, consist of pancetta, pasta and and egg to garnish. Here is my take on this classic. In this recipe I used macaroni pasta for no particular reason, apart from I have some left over from macaroni cheese. 

Serves 2

150g high welfare smoked pancetta

1 small red onion, finely chopped

2 cloves of garlic, crushed

150g closed cup mushrooms, sliced

1 small free range egg, whisked

160g macaroni, cooked in accordance to instructions on packet

1. In a deep frying pan, up some rapeseed oil in medium heat and cook the pancetta till they are starting to turn crispy.

2. Add the garlic and onion. Cook till soften.

3. Meanwhile, cook your pasta of choice in accordance to the instructions on the packet.

4. Add the mushroom and cook for a couple of minutes. Be careful not to overcook the mushrooms or they will go watery and grey.

5. Drain the cooked pasta and stir in with the pancetta mix.

6. Season with salt & pepper.

7. Take it off the heat and mix in with whisked egg. Be sure to keep folding the pasta mixture whilst adding the egg.

Enjoy!