Quick mushroom and bacon carbonara

When I’m sad, I like nothing more than a big plate of food to distract me from how I’m feeling.

Mushroom and bacon carbonara

When I’m comfort eating I need three things. I need it to be delicious, I need it to be quick and I need it to be healthy (The amount I comfort eat, if it’s not healthy I’d be the size of a house). Fortunately this big plate of pasta has all three.

If you’re not comfort eating and just want something delicious, serve this with a big mixed salad. If you are comfort eating, load this with parmesan cheese.

To serve four (doesn’t reheat well):

  • 140g fusilli
  • 300g bacon, cut into strips
  • 1 large red onion, diced
  • 300d sliced mushrooms
  • 4 garlic cloves, crushed
  • 3 eggs
  • Salt and pepper
  1. Cook the pasta according to the packet instructions
  2. Fry the bacon, onion, mushrooms and garlic for five minutes or so. The mushrooms should have just started to soften and the bacon should be crispy
  3. Put the eggs in a mug with a good pinch of salt and black pepper. Beat with a fork
  4. Drain the pasta and add to the pan with the bacon and mushrooms. Remove from the heat, pour in the eggs and stir until they thicken and coat the pasta

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