This is our recipe for spaghetti carbonara. We love it in our house. We had it as a celebration meal when Karl came home from university this summer. We do hope you like it.
Garlic 2 cloves
Spaghetti (fresh) enough for 4 people
Parmesan cheese 25g for the sauce
Double cream 400ml
Smoked Lardons of bacon 200g
Mushrooms 250g mixed (we like chestnut)
Salt and pepper for serving
Table spoon of olive oil
Real butter for cooking the mushrooms (1 table spoon)
Saucepan for spaghetti
Saucepan for cooking sauce
Frying pan for cooking mushrooms
Bring a pot of water to the boil ready for the spaghetti. Gently heat the olive oil in a large pan, chop the garlic and gently fry in the olive oil. Meanwhile cook the mushrooms in the proper butter. Add the lardons to the garlic, once cooked lower the temperature, then add the double cream. Once the cream has warmed up (but not boiling) add the parmesan cheese. Put the spaghetti into the boiling water and cook as per instructions and drain.
Once the mushrooms have cooked and the parmesan cheese has melted into the cream, add the mushrooms to the cream, then add this mixture to the drained spaghetti and serve with hot ciabatta bread.