A few days ago, rummaging around the kitchen trying to figure out what to make for dinner, I realised I had fresh mushrooms I needed to use, pancetta which also needed to be used asap and a lot of fresh garlic. It was like my kitchen wanted me to make spaghetti carbonara. The result was so tasty that Andrew and I could not. stop. eating. it. even after we were full. Of course, I had to share it with you.
You will need:
Pancetta (I used two packets)
Cream (I used one pot)
Spaghetti (100-125g per person)
1 big onion
3 fresh mushrooms
30g finely-grated Parmesan or Kefalotiri
3 cloves of garlic
1 tablespoon of low-fat margarine
Ground pepper to taste
Boil some water and cook the spaghetti. Drain it and set it aside.
Chop up the onion.
Cut the mushrooms into small, bite-size pieces.
Melt the margarine in a pot, add the onions and fry until soft, then add the pancetta and cook until slightly brown. Finally, add the mushrooms and minced garlic.
In a bowl, using a whisk, mix the eggs, cream, cheese and pepper together.
Add the pasta to the pan and mix well, then pour in the egg/cheese/cream mixture and cook for about four to five minutes.