Carbonara Style Pasta

I was craving this last night but I had to use up the coconut milk and red curry paste in the fridge first.  So tonight was the night for Carbonara, or my version anyway. 

Serves 2

Ingredients:

1 leek, sliced

1 small onion, chopped

2 rashers of bacon, chopped up

1 clove of garlic, finely chopped or crushed

7/8 chestnut mushrooms, sliced

2/3 heaped dessert spoons of creme fraiche

A handful of grated cheese (parmesan ideal but mine had been thrown out by my ocd partner who thought it looked hard)

A splash of white wine or sherry (or in my case some Shaosing wine! actually tastes just like dry sherry so worked really well)

1 large egg yolk

Salt and pepper

Pasta

Method:

Mix the egg yolk with the creme fraiche and cheese in a bowl.  Add seasoning and set aside.  Soften onions and leeks in a pan (or microwave).  Fry bacon bits until crispy and drain on some kitchen towel.  Add onion and leeks to bacon pan, with garlic and mushrooms and fry for a minute or so.  Then add a splash of wine/sherry and reduce until the liquid has disappeared.

Add cooked, hot pasta to creme fraiche and egg mix.  Stir round.  Add leek and mushroom mix.  Add bacon.  Stir.  Tip back into hot pan for a min or so if it needs to be hotter but be careful, you don’t want scrambled eggs.

Serve in a bowl with some extra cheese and bacon if desired.

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