Homemade Bacon and Mushroom Carbonara

It is no secret that I love to make my own pasta, and I have lost count of the number of times that I have banged on about how smooth, and melt in the mouth delicious it is in comparison to dried. I now have also mastered it to a T and recon I can knock out some fresh pasta in about the same time it takes to cook the dried stuff. Although I do understand that it can often be all too appealing to take it out the cupboard and just stick it in a pan, so do feel free to make this recipe with some spaghetti you have in the cupboard (just follow the pack instructions.

Carmonara has to be one of my guilty pleasures, but I try to be good and avoid it for the cream, cheese and bacon aspect, but in this case I couldn’t resist and it was satisfying to my absolute core! So, if you feel in need of a delicious, comforting and rather naughty dinner then you have to give this a try.

pasta 011

Serves 3

–          200g 00 flour

–          ½ tsp salt

–          2 eggs

–          1 leek – finely sliced

–          5 chestnut mushrooms – sliced

–          30g butter

–          1 clove garlic – peeled and just pushed slightly with the knife so it splits but stays whole

–          2 rashes bacon – chopped

–          2 eggs – beaten

–          50ml double cream

–          30g parmesan – finely grated

–          Salt and pepper

In a large bowl, sieve the flour and stir with the salt

Make a well in the middle of the bowl and pour the eggs into the middle.

Start to beat the eggs and bring the flour gradually into the mix until the mixture has come together.

Tip the dough out onto a clean and floured surface and knead for 5-10 minutes until the dough is smooth and easy to work.

Divide the dough into 3 and one at a time roll the dough out as until about 4mm thick.

Using a pasta machine roll the dough through the widest setting and then fold in half, turn it sideways and repeat the process on that setting 3-4 times

Once you have done this you can start working the dough down through the settings until you have the dough nice and thin. I tend to stop when I get to setting 3.

Pass the dough through the a thin cutter setting so you has pasta that resembles spaghetti

Cover the pasta so that it doesn’t dry out and repeat the process with the remaining pasta dough.

Set the dough aside (covered) until you are ready to cook it.

In a large frying pan, heat the butter and gently fry the leeks, bacon, garlic and mushrooms – until the bacon has turned a little crispy and all the excess moisture has evaporated – leave this on a low heat until you are ready to add the pasta and remove the garlic clove (otherwise you might get a nasty surprise

In a jug, beat together the eggs, cream, parmesan and salt and pepper.

Heat a saucepan of salty water and once boiling chuck in the pasta for 2 minutes

Drain the pasta and chuck it into the bacon pan, along with the egg mixture.

Turn the heat off and using a spaghetti fork, or a spatula and a normal fork, toss the spaghetti in the mixture so that it is well coated and the sauce has thickened. The heat of the mixture will cook the egg, so there is no need for the heat to be on, as it will just scramble the eggs.

Plate up and top with extra parmesan is you are a chees e addict like me.


11 thoughts on “Homemade Bacon and Mushroom Carbonara

  1. Pingback: Homemade Tagliatelle with Roast Chicken, Mediterranean Vegetables and a Mascarpone Sauce | Homemade With Mess

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