Pasta dishes combine a lot of qualities: cheap, quick, easy but most of all delicious!
Just a few days before Lent started, I realized that I had a lot of ingredients in my refrigerator that I had to use and looking at what I had, a Carbonara was a perfect choice. I had leftover pancetta from another recipe, eggs, whipping cream, cheese and fresh mushrooms. Although I have posted carbonara before and is a recipe I cook very often I usually make it with bacon without the eggs. This time I decided to make the classic recipe to compare and see the difference. Still, I tried to keep it as healthy as possible, discarding all the fat from the pancetta, using only 1 egg and the whipping cream and cheeses used were all with low fat. I’ve tried carbonara with other vegetables as well but the combination I like best is with mushrooms and peppers.
This scrumptious dish came together in less than half an hour. The egg provided a delicious creamy texture and the pancetta added additional flavour.
This recipe goes to Ruth, of Once upon a Feast, who is celebrating her 2nd Year of Presto Pasta Nights. I’ve been following Ruth and Presto Pasta Nights since I started blogging and I wish I had the time to post a recipe each week. However, on this special occasion I could not but share the joy and wish Ruth for many more Presto Pasta Nights.
Carbonara with farfalle and pancetta
- 500 grams farfalle
- 2 – 3 spoonfuls of olive oil
- 1 medium onion, finely chopped
- 1 clove garlic, finely chopped
- 1 cup of pancetta, cut into 1 cm pieces
- 1 egg
- 1 cream (15%)
- 1 cup of different melting cheese
- 2 – 3 tablespoons of parsley
- 1 cup of peppers (yellow, red, green)
- 4 button mushrooms sliced
Cook pasta according to package directions (about 15 minutes).
Meanwhile, in a sautéing pan, sauté the pancetta and remove to kitchen towel.
Discard any fat from the pan an add olive oil and sauté onion and garlic, until translucent. Add mushrooms and peppers and sauté as well. Add the grated cheese, as well as salt and pepper to taste and mix.
Beat egg together with cream.
Drain pasta and return to the sautéing pan as well as pancetta.
Over heat toss in egg and cream and mix quickly so that egg does not curdle.
Serve with some parsley on top as well as freshly ground black pepper to taste.