Pasta Carbonara
A nice creamy carbonara, that you will never tell is dairy free.
Ingredients
- 170 g Gluten Free Pasta
- 4 tbsp Dairy Free Single Cream
- 2 Eggs
- 1 Egg Yolk
- 160 g Bacon Lardons
- 100 g Mushrooms
Instructions
- Boil a pan of water and add the pasta once it is boiling, add salt to the pan to prevent the pasta from sticking.
- Whilst the pasta is cooking fry the bacon for 5 minutes and add the mushrooms, we roughly chop the mushrooms make it chunkier. Once cooked, turn the pan to a low heat
- In a bowl, beat the eggs and cream, you can add some herbs as well until fully mixed. Season well with lots of cracked black pepper. Trust us on the black pepper.
- Once the pasta is cooked, drain the pasta, but not thoroughly. Leave some of the water in the pan, try and save some of the drained pasta water as well (we use a cup to scoop some of the water before draining).
- Empty the pasta into the bacon and mushroom mixture.
- Take it completely off the heat and add the egg mixture. Stir continuously until the sauce has thickened to your preferred consistency. The residual heat will cook the eggs without scrambling them. Add the saved water for more sauce.
Nutrition
Calories: 361kcalCarbohydrates: 33.7gProtein: 25.4gFat: 14.6gSaturated Fat: 7.5gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 2.4gTrans Fat: 0.01gCholesterol: 187.6mgSodium: 1267.9mgPotassium: 143mgFiber: 1gSugar: 2.3gVitamin A: 185.9IUVitamin C: 0.5mgCalcium: 20.2mgIron: 1.2mg