When dinner calls for something quick and tasty, Kaye’s Carbonara is a twist on the classic creamy pasta dish.
1 tablespoon butter
1 tablespoon of oil
2 cloves of garlic (peeled, not crushed)
1 leek, washed and finely chopped
Handful finely chopped bacon or prosciutto
150 ml thickened cream
1/2 teaspoon sambal oelek (crushed chilli in a jar)
1/2 cup finely chopped herbs – basil, oregano and coriander
Chopped spring vegetables (zucchini, squash, broccoli)
1 cup boiled, drained peas
400g boiled, drained pasta.
Boil pasta and drain once al dente.
Meanwhile, gently heat butter and oil and sauté garlic, leek, bacon and finely diced spring vegetables for five minutes or so until softish.
Add sambal oelek then cream.
Allow to gently simmer for a few minutes, then add peas and herbs.
Remove garlic cloves and discard.
Pour over hot pasta, stir through, add lots of pepper and serve with crisp white wine and lots of grated parmesan. YUM!