Carbonara Macaroni
Carbonara Macaroni is comfort food with a cheesy parmesan and egg based sauce. Budget friendly and perfect any night of the week!
Servings: 4
Calories: 879kcal
Equipment
- 1 Fry pan or saute pan or wok
- 1 Silicon flexible turner
- 1 Mini Whisk or Fork to whisk the eggs
- 1 Heatproof jug to collect the pasta water
- 1 Saucepan to cook the pasta
- 1 Colander to drain the pasta
- 1 Wooden spoon to stir and combine the sauce
- 1 Grater for the parmesan cheese
Ingredients
- 1 cup bacon diced or roughly chopped, Note 1
- 1 ½ cups mushrooms sliced in halfs, thirds
- 500 grams/16 oz dried macaroni Note 2
- 1 cup reserved pasta water also Note 2
- 4 eggs free range
- 1 cup parmesan cheese loosely packed
- cracked black pepper for serving
- parsley to garnish
Instructions
- Cook the bacon: add the bacon to the fry pan, turn to medium heat and fry for 2 to 3 minutes. Note 2
- Add the mushrooms: add the mushrooms to the bacon and fry for 2 - 3 mins. Note 3
- Whisk eggs: crack all 4 eggs into a jug and whisk. Add the grated parmesan cheese and stir to combine. Then set aside.
- Cook the pasta: read the instructions on the pasta packet and follow those to cook the macaroni Drain using a colander with a heatproof jug underneath to reserve the cooking water.
- Combine and make the sauce: turn the heat off and add the cooked macaroni to the pan with the bacon and mushrooms. Pour the cheese mixture over the pasta followed by ½ cup of the reserved pasta water. Stir to combine then add another ½ cup of this pasta water. Stir using a wooden spoon till the carbonara sauce is consistently mixed throughout the dish.
- Garnish: add some more grated cheese over the top of the macaroni. Liberally add some cracked black pepper. Sprinkle the chopped parsley of the top of the dish to finish.
- Serve and enjoy: portion into bowls and serve with forks.
Notes
- Note 1 - Bacon: store bought diced bacon is the most conveinent option. Or you can purchase rashers and use a knife and chopping board to prepare yourself.
- Note 2 - Macaroni: we need 1 cup of the pasta water to add to the sauce. So once the pasta is cooked, use a colander over a heatproof jug to collect this water for later use.
Nutrition
Calories: 879kcal | Carbohydrates: 96g | Protein: 39g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 220mg | Sodium: 867mg | Potassium: 594mg | Fiber: 4g | Sugar: 4g | Vitamin A: 455IU | Vitamin C: 1mg | Calcium: 353mg | Iron: 3mg