Spaghetti carbonara is a classic isn’t it.  It is a go-to meal when you don’t feel like cooking, as it is just so easy to make (if you have a Thermomix it literally does most of the work).

You can freeze this once cooked but just add more milk when reheating as it will thicken and could split.  It is best eaten fresh or reheated from the fridge, not freezer.

It is optional but our Vegetable Stock Paste gives this recipe a lovely flavour and is worth adding for sure!

 

 

 

February 20, 2018
  • 10m
  • 15m
  • 25m
  • 1

Ingredients

  • 200 g rashers nitrate-free bacon
  • 1 onion
  • 2 garlic clove
  • 2 egg
  • 250 g cream
  • 1 tsp. vegetable stock paste
  • 250 g milk
  • 1 pinch black pepper
  • 500 g pasta of choice

Instructions

Thermal Cooking Method

  1. Dice bacon and cook in the frying pan until nice and crispy. Set aside once done.
  2. Put the onion and garlic in mixing jug and blitz for 3 seconds/speed 6. Then cook for 3 minutes/steaming temp/speed 1/reverse.
  3. Now cook the pasta as per packet instructions.
  4. To make the carbonara sauce add everything else (except pasta) to onion mixture still in jug.
  5. Cook for 7 minutes/80ºC/speed 4/reverse. The sauce will thicken on standing, but if it gets too thick, add more milk and stir through. 
  6. Add the pasta and bacon. Serve immediately.
  7. We like extra cracked pepper on top. If you like parmesan cheese you could sprinkle some of this on as well or add to the sauce when cooking (approximately 20 g).

Traditional Cooking Method

  1. Dice the bacon, and finely dice the onion and garlic.
  2. Over a medium-high heat cook onion, garlic and bacon for approximately 5 minutes and then set aside.
  3. To make the carbonara sauce, whisk together everything else, except pasta, and cook in a pot, stirring often.
  4. The sauce will thicken on standing, but if it gets too thick add more milk and stir through. 
  5. Whilst the sauce is cooking, boil the pasta as per packet instructions.
  6. Once the pasta is cooked, combine it all together and serve immediately.
  7. We like extra cracked pepper on top. If you like parmesan cheese you could sprinkle some of this on as well or add to the sauce when cooking (approximately 20 g).

Nutrition

  • 4