Lowish fat cabonara
A delicious cabonara made with half fat creme fraiche
Slice bacon/ham into pieces and fry for around 3-5 minutes, add mushrooms and stir, covering in bacon juices. When cooked, add the chopped garlic and cook for around 30 seconds to avoid burning the garlic.
Meanwhile, cook the pasta for the appropriate time. Crack 1 egg per person into a bowl/jug, add parmesan and creme fraiche and whisk.
Drain pasta and add to bacon and mushroom pan. Take off the heat and pour over the sauce, stirring until coated – this will cook the egg.
It’s really important to take the pan off the heat when you pour over the egg mix otherwise you will get scrambled egg.