Lowish fat cabonara

A delicious cabonara made with half fat creme fraiche

Ingredients

Instructions

STEP 1:

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.

STEP 2:

Meanwhile, cook the pasta for the appropriate time. Crack 1 egg per person into a bowl/jug, add parmesan and creme fraiche and whisk.

STEP 3:

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.

STEP 4:

It’s really important to take the pan off the heat when you pour over the egg mix otherwise you will get scrambled egg.