Spaghetti Carbonara a la our house

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.

Ingredients:

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)

Equipment

Wooden spoon

Saucepan for spaghetti

Saucepan for cooking sauce

Frying pan for cooking mushrooms

Sharpe knife

Chopping board

Method

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.

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