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This is my version of a rich, silky Carbonara.
A bit of low fat creme fraiche supplies the creaminess so that clearly cancels out any calories from the cheese and bacon. I’m sure that’s how it works, isn’t it?
I always keep a few little packs of diced pancetta in the freezer as a midweek standby as they’re a great starting point for a store cupboard tea if I’ve not shopped. This is one of those dishes.
Put a pan of pasta on to cook. Fry half a diced onion and a clove of garlic in some olive oil. Add diced pancetta or a few rashers of streaky bacon once the onion’s cooked and fry until crispy. In a bowl, mix two egg yolks with two heaped tablespoons of creme fraiche and some grated Parmesan. Add black pepper but not salt as the bacon will have supplied this.
Drain the pasta and toss it about in the pan with the onions. Take off the heat and stir through the egg mix until the cheese has melted. Taste for seasoning and stir through some chopped parsley if you’re feeling a bit fruity.
Get stuck in.
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