Thinking of having carbonara for dinner this evening?

Question

I have the following ingredients: smoked bacon, mushrooms, garlic, creme fraiche, double cream, dijon mustard, parmesan cheese pasta. Have I got all I need - don't want to go to the shop if I can avoid it but have other store cupboard essentials at home.

Can you suggest a recipe using these ingredients please?

Answer 1

http://search.yahoo.com/search?p=smoked+bacon%2C+mushrooms%2C+garlic%2C+creme+fraiche%2C+double+cream%2C+dijon+mustard%2C+parmesan+cheese+pasta&fr=ush-ans


Click there and you'll have about 500 recipes for using those ingredients.

Answer 2

Yep:- fry or grill off your bacon then chop into small pieces, whilst this doing make a white sauce with the milk , creme fraiche & a dash of cream, chop mushrooms and add to the hot sauce and leave off the heat. Now cook the pasta, once this done gentle re-heat sauce adding bacon 1/2 teaspoon dijon mustard and some parmessan, mix everything together when hot & grate parmesan on the top, serve with garlic bread if you got any.

Answer 3

Youhould be able to get a pretty tasty dish from those ingredients. Fry the bacon, mushrooms and garlic (sliced in size according to your taste) and cook the pasta in a separate pan. When the pasta is ready drain it and leave. Add the creme fraiche, cream and mustard to taste to the mushroom mix. Add the pasta and fold in till well mixed. Top with the parmesan and ground black pepper.

Answer 4

Cinnamon Carbonara
4 slices bacon, chopped
4 slices pancetta, chopped (Add 4 more bacon slices if you don't have pancetta....smokey bacon)
1/4 teaspoon ground cinnamon
2 cups whipping cream
1 1/2 cups freshly grated Parmesan
6 large egg yolks
18 ounces fresh fettuccine (You can used dried instead)
Salt and freshly ground black pepper
2 tablespoons chopped fresh chives

Saute the bacon and pancetta in a heavy large frying pan over medium heat until almost crisp, about 5 minutes. Sprinkle the cinnamon over the bacon and pancetta and saute until the bacon is crisp and golden, about 2 minutes longer. Cool. Whisk in the cream, cheese, and yolks to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until it is just tender but still firm to the bite, stirring occasionally. Drain. Add the fettuccine to the cream mixture and toss over medium-low heat until the sauce coats the pasta thickly, about 5 minutes (do not boil). Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large wide serving bowl. Sprinkle with chives and serve.

That little amount of cinnamon makes the carbonara feel "warmer" as it goes down. I was not sure I would like it at first, but it is a nice change from a regular carbonara. I hope you enjoy!

Answer 5

If you have eggs, yes. For Carbonara (in my experience), the pasta is coated with raw eggs. The hot pasta cooks the eggs.

If you don't have pancetta, bacon will do. You could add mushrooms, if you like.

Linguine alla Carbonara

Be sure to serve this classic Roman pasta on warmed dishes to keep it warm longer. The heat of the pasta partially cooks the eggs. Note, however, that many health professionals advise against serving eggs that are not fully cooked to infants, the elderly or anyone with a compromised immune system.

4 eggs
3/4 cup grated Parmesan cheese
2 Tbs. minced fresh flat-leaf parsley
1 tsp. coarsely cracked pepper
1/2 tsp. salt
1 lb. dried linguine
1 Tbs. olive oil
1 Tbs. unsalted butter
1/4 lb. pancetta, coarsely chopped
2 garlic cloves, minced

In a large bowl, combine the eggs, Parmesan cheese, parsley, pepper and salt. Whisk to blend.

Bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente (tender but firm to the bite), about 10 minutes or according to the package instructions.

While the pasta is cooking, combine the olive oil, butter, pancetta and garlic in a sauté pan over medium heat and cook, stirring occasionally, until the pancetta renders some of its fat, about 3 minutes; do not let it become crisp. Keep warm over low heat.

Using tongs, transfer the pasta, still dripping wet, to the bowl with the egg mixture. Toss immediately to coat with egg. Add the contents of the sauce. Add a little of the pasta cooking water if needed to thin the sauce. Divide among warmed dishes. Serve immediately. Serves 4 to 6.

Answer 6

But you only need bacon, onion and eggs for your carbonara!
You need to stir fry some onion, then add the chopped bacon. In a bowl, you need to sligthly beat your eggs (you need to calculate 1 yolk per person + 1 white per two, so for instance if it's 4 of you then simply add 2 yolks and two whole eggs). When your pasta is al dente, simply stir fry it quickly in the pan with the bacon and onion, then add the eggs, and keep tossing but be careful not to dry your sauce too much (you can add a spoon or two of the water where you boiled your pasta) - eggs will cook very fast. Season with pepper and add the parmesan or pecorino cheese and serve immediately.

Answer 7

hi carbonara has many ways to cook but the itaian
way

is bacon sauted off(fryed) add your cream ,garlic (no salt as bacon is salty) add your tag(pasta) then an egg yolk mixed into it
then bake for 10 minutes after you put your cheese on it!!

soz forgot your pepper black if you have any

i this helps you x

Answer 8

Sorry...
But i can suggest a website
www.be-ro.com
They will give you one for white sauce but need flour for that???
Do you have flour?
If not think you may have to phone local Italian takeaway :-)

Answer 9

Make fettucine or whatever pasta you have alfredo

Answer 10

why cook when if you give me a call i will whisk you off for dinner