Carbonara
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Recipe: #33629
October 28, 2019
Categories: Comfort Food, Dinner, Lunch, Pork, Bacon, Pasta, Vegetables, Mushrooms, Italian, Budget-Friendly, One-Pot Meal, Quick Meals, Entertaining, Weeknight Meals, Stove Top more
"From our weekday newspaper The West Australian. Times are estimated. NOTE full recipe title is Brussels Sprouts, Mushroom and Bacon Carbonara."
Ingredients
Nutritional
- Serving Size: 1 (429.5 g)
- Calories 971.5
- Total Fat - 28 g
- Saturated Fat - 8.2 g
- Cholesterol - 53.1 mg
- Sodium - 1507 mg
- Total Carbohydrate - 159.5 g
- Dietary Fiber - 17.3 g
- Sugars - 47.5 g
- Protein - 27.1 g
- Calcium - 177.3 mg
- Iron - 3.4 mg
- Vitamin C - 114.7 mg
- Thiamin - 0.6 mg
Step 1
Cook pasta in a stockpot of boiling salted water until tender and then drain, reserving 1/4 cup cooking liquid and cover to keep warm.
Step 2
Heat oil in same stockpot over a medium to high heat and add mushrooms, bacon and garlic and cook, stirring occasionally, for about 2 minutes or until mushrooms are soft and then add the sprouts and stir occasionally, for a further 6 to 7 minutes, or until sprouts are just tender.
Step 3
Reduce heat to medium and add the sauce, pasta and reserved cooking liquid and season with salt and pepper and stir until hot and serve with parmesan (if like my DH you do not like parmesan use a finely grated aged sharp cheddar).
Tips & Variations
No special items needed.
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