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Bacon Carbonara

Simple, easy, only a handful of ingredients and so tasty. When I do not have allot of time on my hands or just looking for something to make that will take less than 20 minutes..this is the dish.

Serves: 4

 

Ingredients:

1 Large Onion

250g Bacon

150g Mushrooms

Salt and Pepper to taste

Oil for frying

250g Spaghetti

1 Stock cube of your choise

2 Large Eggs

 

Method:

1. Heat oil in pan/pot and fry onions until soft and translucent.

2. Add the Bacon and fry for about 3 minutes.

3. Add the Mushrooms and fry until soft.

4. Add Salt and Pepper to taste.

5. Remove the Bacon mix from the stove and let cool slightly.

6. Prepare the spaghetti according to the instructions on the packet, add the stock cube to the boiling water.

7. When al dente, drain and add to the Bacon Mix.

8. Add the two eggs and mix well and let stand for about 3 minutes.

9. Enjoy!!!

Tips:

– It is easier to cut bacon when it’s still lightly frozen.

– By removing the warm Bacon Mix from the stove, you ensure that the eggs won’t scramble.

– A stock cube with the pasta just enhances the pasta flavour, which can be rather dull.

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About The PaperCup Kitchen

Hi there everyone. I am Nelmarie, but please call me Nel. I, like so many people out there enjoy cooking and baking. Food makes me smile and it makes my heart beat faster. The only place where I know I fit just perfectly, is in the kitchen. I have also enrolled in a few cake decorating courses this year and I think I have met my true love....not mentioning my Hubby now :D. It took me 36 years to find out what I want to do with my life and I can now say the answer is rather simple...Bake and then decorating what I've baked. I have started PaperCup in 2011 whilst we were living in Moscow, Russia. Living the life of an Expat can sometimes get very lonely and the blog has not only brought the whole world into my kitchen but I have met so many gorgeous Foodie Friends. I am so happy that I have taken the plunge and started PaperCup. I am not a brilliant writer, I am not a brilliant chef, I am not a brilliant baker BUT I do invite you into my kitchen, take your shoes of, relax, have a bite to eat and let's have a chat. A little more about me: Nelmarie Rennison, married to Christopher for 6 years, together for 12. Two lovely kiddies, Nicholas 3 1/2 and Allegra just over a year. South African, lived in Russia for two years and now loving living in the UK. Diagnosed with MS in 2000 and never felt better :D I am just as grateful for dust blowing in my eyes as I am for Angels sitting on my shoulders. I love my family, my friends, my life and I am grateful for each new morning. Looking forward to get to know you better xx

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