Pasta carbonara recipe

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  • Cuisine: Modern Australian
  • Prep Time: 15 min(s)
  • Cook Time: 20 min(s)
  • Serves 4

This is loosely based on a carbonara recipe. Note quantities can be varied to what is available or substitute (e.g. for vegetarians replace bacon with extra mushrooms and green pepper). Everyone I have given the recipe to reckons its easy to make and tastes really great.

Ingredients

1 medium onion, roughly chopped
1 green pepper, roughly chopped
3 middle rashers of bacon, de-rinded and chopped (or if using short mid rashers use about 6)
6-8 button mushrooms, sliced
5-6 sun-dried tomatoes, cut into small pieces (or snip with scissors)
1 clove of garlic, finely chopped (or 1 teaspoon of garlic paste)
8 black olives, deseeded and sliced into 3 or 4 (or use equivalent amount of bottled sliced olives)
25 g butter oil (there should be enough oil to coat all ingredients when cooking)
Dried herbs (oregano or bolognese herbs)
Salt and fresh ground pepper (to taste)
Pasta (shells or spirals)

Preparation

In a large frypan heat butter and oil and gently fry garlic for a few seconds. Increase heat and fry all other ingredients except olives and herbs. Stir to ensure everything is coated then cook till done (about 15 minutes).

Turn heat to medium and stir occasionally. About 5 minutes before the end add olives and stir in. Meanwhile cook pasta to packet directions. Make sauce by mixing 1 egg with about 100 ml of yoghurt. (If using more ingredients to make for more people then increase the amount of yoghurt.)

Drain pasta and return to pot (turn off heat), add all fried ingredients and sprinkle with dried herbs and salt and pepper and stir to mix. Then add sauce and stir until all is coated.

Serve with coarsely grated parmesan.


If you enjoyed this Pasta carbonara recipe then browse more Modern Australian recipes, pasta recipes and our most popular hainanese chicken rice recipe.

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