Mini pasta carbonara

Carbonara is one of those last-minute, throw-together dishes that still tastes great and satisfies hunger pangs. Use short pasta, cut the bacon into small pieces and serve in small pots to turn this main into a tasty entree.

• serves

  2

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 40 g butter
• 150 g streaky bacon, cubed
• ½ white onion, finely diced
• 1 garlic clove, smashed, finely chopped
• 200 g cooked shell pasta
• 2 free-range eggs
• ½ bunch parsley, finely chopped
• ½ bunch dill, finely chopped
• ½ bunch chives, finely chopped
• ⅓ cup (80 ml) cream
• parmesan, to serve

Instructions

1. Add butter to a hot pan over medium heat. Stir until it begins to gently melt. Add bacon, onion and garlic and stir to coat in butter. Cook for 5 minutes, stirring, allowing flavours to combine.
2. Add cooked pasta to pan. Stir through so pasta can reheat.
3. Use a fork to whisk eggs.
4. Season pasta with salt and pepper. Stir though herbs. Remove from heat and add cream and egg. Stir through, and the residual heat will continue to gently cook the carbonara.
5. Spoon pasta mixture into two small dishes. Grate over Parmesan to serve.

 

This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.