Recipes for freshers: pasta carbonara
IN the third of our series of video recipes for students chef Brian McDermott whips up a tasty bowl of pasta carbonara and talks you through the simple steps of making it for yourself.
Over coming weeks Brian will show you how to prepare meals that he promises won't eat into your social life or burn through your spending money.
Give this week's recipe a go and let us know if your carbonara would make an Italian weep tears of joy. And be sure sure to try out Brian's recipe for a home made burger with relish and chicken stir fry you can make in a flash.
Penne Pasta Carbonara
Ingredients (serves two)
2 snoked rashers cut in strips
1 small onion diced
2 cloves of garlic thinly sliced
2-3 mushrooms thinly sliced
50ml white wine
100g gluten-free penne pasta
Drizzle rapeseed oil
200ml chicken stock
2-3 sprigs of fresh thyme
Fresh ground black Pepper
Boil a saucepan of water and cook the pasta for six minutes.
While the pasta is cooking, heat a frying pan, add the oil then the diced onion, smoked bacon and garlic followed by the mushrooms. Cook for approximately two minutes, stirring all the time.
Season with fresh ground black pepper.
Add two to three sprigs of fresh thyme. Add the wine and allow to reduce for approximately onea minute, then add the chicken stock and allow to simmer for two minutes. In the meantime drain the pasta. Add a drizzle of oil to the drained pasta to prevent it from sticking.
In a bowl combine the egg and cream. Add this to the sauce and simmer for a further minute then add the drained pasta and mix together.
Serve in pasta bowl with grated cheese and fresh ripped basil leaves. Drizzle with rapeseed oil and enjoy.
If you have any leftovers put into a earthenware dish and sprinkle with breadcrumbs and grated cheese. Bake in the oven for a supper pasta bake.