As it’s chilly, wet and cold today in Cape Town, I’d thought I’d share a delicious easy to prepare and WARM recipe that I used last week – to great acclaim from my husband – and it tasted amazing! If you’re a pasta fan – then read on 🙂
Pasta Carbonara (this recipe taken from Pick’nPay.com) is a classic Italian dish, and one thing I did find interesting is that they say to use pecorino cheese (not parmesan) as it’s the traditional way of making it. Pecorino is a bit more expensive however, so feel free to use freshly grated parmesan (not the finely ground pre-done one) if you like.
So, from The Good Girls Guide – enjoy this awesome tummy warmer this weekend:
Pasta Carbonara with Baby Marrows | source here.
- 1 packet spaghetti
- 6 baby marrows, cut into thin strips
- 1 dash olive oil, for frying
- 1 packet back bacon, cut into strips
- 2 cloves of garlic, or 3, finely chopped
- 4 large free range eggs, beaten
- 125 ml pecorino cheese, finely grated
- 1 pinch salt and milled pepper
- Cook pasta according to packet instructions. Add baby marrows 2 – 3 minutes before the end of cooking. Drain and set aside.
- Heat a glug of oil in a large pan and fry bacon until crispy.
- Remove and drain on kitchen paper.
- Drain excess fat from pan and fry garlic for a minute.
- Add pasta, baby marrows and bacon to pan and toss well.
- Remove pan from heat. Quickly stir through the eggs, mixing until they begin to thicken, but not scramble.
- Add cheese, season and serve.
- ** Pecorino is a hard rind cheese similar to parmesan, originally made from sheep’s milk.
Enjoy with love and have a super weekend 🙂