Classic Carbonara

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This is a homely dish that my dad taught me to make. It’s very simple, just a few tricks and tips on technique to make it a deliciously satisfying meal. Carbs and fats don’t have to be a complete no-go zone. I used 100% spelt flour fetuccine and pure full fat cream from grass-fed cows that hasn’t been pasturised. I source free-range and nitrate free bacon, along with organic free-range eggs. The parmesan is made from unpasturised milk, cultures and enzymes, with no preservatives. There is therefore no reason not to spoil yourself with a heartful dish like this.

Ingredients:

  • 1 Tbsp butter or extra virgin olive oil
  • ½ onion diced
  • 2 cloves garlic diced
  • 200g nitrate free bacon roughly chopped
  • ½ cup peas (optional)
  • dry white wine
  • 150g mushrooms thickly sliced
  • 250g pure/full fat cream
  • 2 free-range egg yolks
  • 200g spelt fettucine (or desired pasta)
  • rock salt and pepper to taste
  • grated parmesan cheese
  • fresh or lightly-dried parsley to garnish

 Method:

  1. Heat the butter or oil over low heat and allow the garlic and onion to lightly fry (not to the point of browning)
  2. Throw in the bacon and peas to cook half through
  3. Boil water and salt in a large pot for the pasta
  4. Cover the bacon/peas/onion with wine and let it simmer for a few minutes
  5. Add in the mushrooms and allow the wine to evaporate (5-10mins, you can smell when it’s ready)
  6. Pour the cream in and season with pepper. Allow it to boil and reduce on low-med heat with the lid on, stirring occasionally as it bubbles (10-15 mins)
  7. Place the pasta in the boiling salty water stirring frequently
  8. Blend the egg yolks into the cream (careful not to scramble) and allow it to thicken over medium heat, tasting for salt and pepper as you go (5-10 mins)
  9. Once al dente, drain the pasta and mix into the sauce for an extra few minutes (the pasta will continue to cook in the sauce so do not over boil)
  10. Serve with parmesan cheese and parsley

Tips:

  • Reducing the cream is the most important step, allow the cream to bubble with the lid on but stir once you see a skin forming on the surface. You should be able to taste and smell the flavour of the mushrooms and it should not be runny
  • Pasta should be ‘al dente’ = just cooked, still firm to the bite
  • This will make about 2 generous portions, adjust variables to suit

A note on spelt: spelt is an ancient whole grain that has not been biologically modified and is used to produce non-wheat flour. The husk (outer shell) of the spelt grain is so strong that it protects itself from any pollutants. The nutritional components are contained within the inner kernel of the spelt grain, which are therefore protected during milling. The protein content is higher in spelt when compared to wheat, containing all 9 essential amino acids. It is also higher in minerals and B vitamins. Spelt does still contain gluten, however it is easily broken down and digested. Spelt grains are optimal when they have been soaked, sprouted and fermented. This neutralizes any enzyme inhibitors and reduces the anti-nutrient content (gluten, phytate, lectin).

2 Comments Add yours

  1. This looks delicious!
    I actually just stumbled upon your blog today and I’m definitely going to look more into it. I’m looking forward to your future content.

    Stop by sometime?

    Mena
    noirerewritten.com ✨

    1. Thankyou! Plenty more delicious recipes to come. Just checked out your page, can’t wait to see more 🙂

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