Bacon and mushroom spaghetti carbonara
The thing we love about this recipe is how quick and easy it is to prepare and cook. Using our garlic and herb oil is a great time saving hack too. No need to peel, chop or crush garlic cloves. All the flavour is in the oil. Perfecto!
Ingredients
littleseed Garlic & Herb Oil
300g lower-fat crème fraiche
1 large egg
2 tablespoons of grated parmesan or gran padano
300g spaghetti (or any other pasta)
150g of streaky bacon (chopped into small pieces) or bacon lardons
6 medium sized mushrooms
2 tbsp chopped fresh parsley (optional)
Ground black pepper
Method
Bring a large saucepan of water to the boil. Add the spaghetti or pasta
Meanwhile, heat the Garlic & Herb oil in a frying pan. Add the bacon and mushrooms until cooked 6-8 minutes) and then remove from the heat.
Beat together the crème fraiche, egg, 1 tablespoon of parmesan and black pepper in a mixing bowl.
Drain the pasta, then return it to the saucepan.
Add the bacon and mushrooms, followed by the creamy mixture.
Heat gently for 1-2 minutes, stirring constantly. Add the parsley to finish and then serve sprinkled with the remaining cheese.
Cooking Times
22 minutes
Recipe Notes
Want to make it veggie? Try swapping the bacon for some diced red onion.
