News Years Eve Carbonara

Ok, over the years I have truly made this my own. It's more a boscaiola but we still call it carbonara! We have been cooking it every New Years Eve for about ten years, it's time to note down the recipe.

Ingredients

1 packet of fettuccine (approx 450g)

2 cups sliced bacon (1.5 packets of bacon from our local butcher, Darryls Gourmet Butchery)

Handful of mushrooms sliced

2 teaspoons olive oil

1 clove garlic, crushed

1/4 cup dry white wine (then you can also drink a glass while cooking!)

4 eggs

1/2 cup freshly grated Parmesan

1/4 cup thickened cream

Freshly ground black pepper

Sprinkling of fresh parsley

Directions

1. Put a large pan of water on to boil for the pasta. 
2.  In another large pan that will fit the pasta later, heat some olive oil and fry the clove of garlic for 30sec, then add the mushrooms and saute until cooked. Place to one side.
3. Add more oil to the pan and cook the bacon until crispy but not crunchy. Pour over the white wine and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat.
4. In a bowl, beat together the eggs, Parmesan, cream, and pepper. Cook the pasta according to the packet instructions, but since you want it kept al-dente start checking it 2 minutes before end of the recommended cooking time.
5. When the pasta is done, remove approximately 1/2 cup of the pasta water before draining. Put the pan with the bacon back on the heat and add the drained pasta and cooked mushrooms, tossing well to coat with the syrupy bacon. Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything to mix. Thin with pasta water, if needed. Grind over some more pepper and add the parsley to serve.

 

 

Adapted from: https://www.foodnetwork.com/recipes/nigella-lawson/spaghetti-alla-carbonara-recipe-1946499