Cabonara

2 Person - Cabonara

 

Ingredients

Bacon Pieces 100g
Eggs Size 7 6pk 0.5
Fettucini Nest 500g 1
Mushrooms 100g
Onions 40g
Garlic 2 cloves

1. Bring a large pot of salted water to boil.
2. Dice 250g of bacon and add to a large frying pan over medium high heat, dice 1/2 an onion, quarter the mushrooms and add to the pan.
3. Mince 3 garlic cloves and add to the pan when the onion is cooked
Remove from the heat and stir occasionally to prevent burning the garlic.
4. Add 400g of dried pasta to the pot of water, cook for 5-7, stirring occasionally.
5. Once cooked reserve one cup of pasta water strain the rest of the water and add the pasta to the onion, mushrooms and bacon.
6. Separate the egg yolks from the whites. Store the egg whites for another use.
7. Leave to cool down for 2-3 minutes then slowly stir through 3 egg yolks with the pasta water. 8. Reduce to make a velvety sauce.

4 Person - Cabonara

Ingredients

Bacon Pieces

200 g
Eggs Size 7 6pk 1
Fettucini Nest 500g
1
Mushrooms 200 g
Onions 75 g
Garlic 3 cloves

1. Bring a large pot of salted water to boil.
2. Dice 250g of bacon and add to a large frying pan over medium high heat, dice 1/2 an onion, quarter the mushrooms and add to the pan.
3. Mince 3 garlic cloves and add to the pan when the onion is cooked
Remove from the heat and stir occasionally to prevent burning the garlic.
4. Add 400g of dried pasta to the pot of water, cook for 5-7, stirring occasionally.
5. Once cooked reserve one cup of pasta water strain the rest of the water and add the pasta to the onion, mushrooms and bacon.
6. Separate the egg yolks from the whites. Store the egg whites for another use.
7. Leave to cool down for 2-3 minutes then slowly stir through 3 egg yolks with the pasta water. 8. Reduce to make a velvety sauce.

6 Person - Cabonara

 

Ingredients

Bacon Pieces 300g
Eggs Size 7 6pk 1.5
Fettucini Nest 500g
1.5
Mushrooms 300g
Onions 110g
Garlic 5 cloves

1. Bring a large pot of salted water to boil.
2. Dice 250g of bacon and add to a large frying pan over medium high heat, dice 1/2 an onion, quarter the mushrooms and add to the pan.
3. Mince 3 garlic cloves and add to the pan when the onion is cooked
Remove from the heat and stir occasionally to prevent burning the garlic.
4. Add 400g of dried pasta to the pot of water, cook for 5-7, stirring occasionally.
5. Once cooked reserve one cup of pasta water strain the rest of the water and add the pasta to the onion, mushrooms and bacon.
6. Separate the egg yolks from the whites. Store the egg whites for another use.
7. Leave to cool down for 2-3 minutes then slowly stir through 3 egg yolks with the pasta water. 8. Reduce to make a velvety sauce.

Gluten-free 2 Person - Cabonara

 

Ingredients

 

Bacon Pieces 100g
Eggs Size 7 6pk 0.5
GF Spaghetti pasta 1
Mushrooms 100g
Onions 40g
Garlic 2 cloves

 

 

1. Bring a large pot of salted water to boil.
2. Dice 250g of bacon and add to a large frying pan over medium high heat, dice 1/2 an onion, quarter the mushrooms and add to the pan.
3. Mince 3 garlic cloves and add to the pan when the onion is cooked
Remove from the heat and stir occasionally to prevent burning the garlic.
4. Add 400g of dried pasta to the pot of water, cook for 5-7, stirring occasionally.
5. Once cooked reserve one cup of pasta water strain the rest of the water and add the pasta to the onion, mushrooms and bacon.
6. Separate the egg yolks from the whites. Store the egg whites for another use.
7. Leave to cool down for 2-3 minutes then slowly stir through 3 egg yolks with the pasta water. 8. Reduce to make a velvety sauce.

Gluten-free 4 Person - Cabonara

 

Ingredients

Bacon Pieces 200 g
Eggs Size 7 6pk 1
GF Spaghetti pasta
1
Mushrooms 200 g
Onions 75 g
Garlic 3 cloves

1. Bring a large pot of salted water to boil.
2. Dice 250g of bacon and add to a large frying pan over medium high heat, dice 1/2 an onion, quarter the mushrooms and add to the pan.
3. Mince 3 garlic cloves and add to the pan when the onion is cooked
Remove from the heat and stir occasionally to prevent burning the garlic.
4. Add 400g of dried pasta to the pot of water, cook for 5-7, stirring occasionally.
5. Once cooked reserve one cup of pasta water strain the rest of the water and add the pasta to the onion, mushrooms and bacon.
6. Separate the egg yolks from the whites. Store the egg whites for another use.
7. Leave to cool down for 2-3 minutes then slowly stir through 3 egg yolks with the pasta water. 8. Reduce to make a velvety sauce.

Gluten-free 6 Person - Cabonara

 

Ingredients

 

Bacon Pieces 300g
Eggs Size 7 6pk 1.5
GF Spaghetti pasta
1.5
Mushrooms 300g
Onions 110g
Garlic 5 cloves

 

 

1. Bring a large pot of salted water to boil.
2. Dice 250g of bacon and add to a large frying pan over medium high heat, dice 1/2 an onion, quarter the mushrooms and add to the pan.
3. Mince 3 garlic cloves and add to the pan when the onion is cooked
Remove from the heat and stir occasionally to prevent burning the garlic.
4. Add 400g of dried pasta to the pot of water, cook for 5-7, stirring occasionally.
5. Once cooked reserve one cup of pasta water strain the rest of the water and add the pasta to the onion, mushrooms and bacon.
6. Separate the egg yolks from the whites. Store the egg whites for another use.
7. Leave to cool down for 2-3 minutes then slowly stir through 3 egg yolks with the pasta water. 8. Reduce to make a velvety sauce.