Creamy Carbonara is not as difficult and time-consuming as some recipes make it out to be. Actually, I found this recipe to be quite easy to follow. The results tasted like I got this lovely pasta dish from the local Italian eatery. I will be making this dish again very soon.
I totally agree! It’s the simplest meal to make when you barely have an hour to spare. It has the simplest ingredients, ones that you will mostly find stocked inside your refrigerator and pantry shelves; and the simplest procedures that will take just a few minutes to accomplish.
500g packet Barilla fettuccine pasta
1 tablespoon Bertolli olive oil
80g Kerrygold butter
1 large onion, finely chopped
250g shredded bacon
200g button mushrooms, sliced
300ml pure cream
1 cup Kraft grated cheese
Cook pasta in a large saucepan of salted boiling water according to packet instructions. Drain well.
Meanwhile, heat a large frypan over high heat. Add oil, butter, onion, bacon and mushrooms. Cook, stirring for 5 minutes or until bacon is crisp and mushroom is tender.
Add cream. Bring to the boil. Simmer 2 minutes or until slightly thickened. Add pasta and cheese to pan. Stir through sauce until heated through. Season with salt and pepper.
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Quick Tip: Top with bacon bits for more flavor.