Today’s creamy carbonara is Kaye’s single serve favourite. Prepared with cream, bacon, mushrooms and fresh herbs, you’ll want to make this pasta every night!
Time: 15 minutes
- 2 teaspoons olive oil
- 1 teaspoon butter
- 1 garlic clove, peeled, not crushed
- 1/2 small onion, peeled, not chopped
- 1 piece rindless bacon, chopped
- 1/2 cup mushrooms, diced
- 1/2 teaspoon sambal oelek
- 1/2 cup cream
- 1 serve angel hair pasta
- 1/2 cup finely chopped parsley and chives
- Parmesan, to garnish
Warm oil and butter in a small saucepan over low heat. Gently sauté garlic clove and the half onion for five minutes. Boil water for pasta in a separate pot. Add chopped bacon and mushrooms to oil mix, gently sauté, add chilli, stir, then add cream, and stir again. Add pasta to boiling water and cook to the required ‘al dente’ texture. Strain. Add chopped herbs to cream mix. Now remove garlic clove and onion, and discard. Next, add the pasta to the cream mix, stir once and season with pepper. Serve with grated Parmesan, fresh green salad and a nice glass of pinot grigio.