Winter Carbonara
Indulge in this creamy carbonara this winter! This was invented over Christmas whilst using up some leftovers in the fridge, but I now make it throughout the winter. Be careful not to overcook your sauce- the egg can quickly scramble, so make sure you take it off the heat before adding the sauce in.
Serves: 4
Prep Time: 15 Mins
Cooking Time: 15 Mins
Ready In: 30 Mins
- 300 Tagliatelle
- 1 Tbsp Olive Oil
- 150g Chestnut Mushrooms
- 2 Cloves Garlic
- 250g Smoked Lardons
- 200g Brussel Sprouts
- 1 tsp Italian Seasoning
- 3 Eggs
- 3 Tbsp Cream (Single or Double)
- 4 Tbsp Parmesan, grated
- Large Handful of Fresh Parsley
- Black Pepper
- Whilst you bring a pan of water to the boil for your pasta, finely slice the mushrooms and remove the outer leaves from your sprouts and either halve or quarter them. Crush or finely dice the garlic.
- When you're ready to start cooking, pop your pasta in the boiling water and cook to packet instructions. Meanwhile, in a large frying pan/large pot heat the olive oil, and start frying the lardons until sealed. Tip in the mushrooms, garlic, Italian seasoning and Brussel sprouts into the pan and fry until the mushrooms are soft and the sprouts should be tender also.
- In a measuring jug, crack the eggs and then add the cream, parmesan, cracked black pepper (to taste) and parsley. Put to one side.
- Drain your pasta and then add it to the frying pan. Stir it all gently to mix it, and then take the frying pan off the heat. Quickly add in your egg mix and give it all a stir so that the sauce is covering everything- the heat from the pan will lightly cook the egg mix. Serve.
Method
- Whilst you bring a pan of water to the boil for your pasta, finely slice the mushrooms and remove the outer leaves from your sprouts and either halve or quarter them. Crush or finely dice the garlic.
- When you're ready to start cooking, pop your pasta in the boiling water and cook to packet instructions. Meanwhile, in a large frying pan/large pot heat the olive oil, and start frying the lardons until sealed. Tip in the mushrooms, garlic, Italian seasoning and Brussel sprouts into the pan and fry until the mushrooms are soft and the sprouts should be tender also.
- In a measuring jug, crack the eggs and then add the cream, parmesan, cracked black pepper (to taste) and parsley. Put to one side.
- Drain your pasta and then add it to the frying pan. Stir it all gently to mix it, and then take the frying pan off the heat. Quickly add in your egg mix and give it all a stir so that the sauce is covering everything- the heat from the pan will lightly cook the egg mix. Serve.
Ingredients
- 300 Tagliatelle
- 1 Tbsp Olive Oil
- 150g Chestnut Mushrooms
- 2 Cloves Garlic
- 250g Smoked Lardons
- 200g Brussel Sprouts
- 1 tsp Italian Seasoning
- 3 Eggs
- 3 Tbsp Cream (Single or Double)
- 4 Tbsp Parmesan, grated
- Large Handful of Fresh Parsley
- Black Pepper
Additional Information
This is a great meal you can serve to the whole family but I would make a few modifications for weaning infants. Firstly, I would remove the lardons from their plate to reduce their salt intake and also reduce the choking risk. If you want them to have some, then I would personally use unsmoked bacon instead of smoked lardons to reduce the salt content and reduce the risk of choking (less of a hard lump, as bacon is flat). Similarly, I would shred the Brussel sprouts on their plate to reduce the choking risk. Finally, please use lion stamped eggs (in the UK) as these are suitable for weaning infants when lightly cooked/raw, like in this sauce.
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