Thursday, 12 September 2013


For a simple meal, try this cabonara recipe.  Be experimental with it by adding or substituting ingredients, such as prosciutto or peas.

Serves 1

100g fettuccine
6 mushrooms, brushed and cleaned
handful of baby spinach leaves, washed and dried
1 egg yolk
1/2 cup thickened cream
1/4 cup parmesan cheese
handful of pinenuts
extra parmesan, to serve

Cook fettuccine for about 8 minutes or until al dente.  Stir occasionally to stop the pasta from sticking together.

In the meantime, thinly slice mushrooms and finely grate parmesan cheese.

Once the fettuccine has been cooked, drain in a colander.

With the pot off the stove top, place fettuccine back into the pot.  Quickly stir in cream and egg yolk.  (Tip: Make sure the pot and pasta are relatively cooled first.  This will help prevent scrambling and cooking the egg.)

Add grated cheese and turn stove top back on to medium heat.  Add mushrooms and stir.

Add baby spinach leaves.

Toast pinenuts until golden brown.

Pile the fettuccine cabonara high into a bowl, sprinkle with pinenuts and top with more grated parmesan cheese.


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