.png)
Check out our latest mouth-watering meal...
Martin's caRBONARA
Prep time: 15mins | Cook time: 10 mins
Ingredients...
TO SERVE 2 PEOPLE
300g dried linguine
4 rashers Johnsons smoked streaky bacon cut into lardons
1 small onion finely diced
1 garlic clove grated
8 medium chestnut mushrooms diced
40g grated parmesan
3 egg yolks
5 sprigs of thyme
Olive oil
Salt & pepper
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Bring a large pan of salted water to the boil.
In a frying pan, fry the bacon lardons in a table spoon of olive oil on a medium heat for 6 to 8 minutes.
Add the onion and sautee for 2 minutes. Then, add the mushrooms and thyme. Season heavily with black pepper and sparingly with salt. Cook this for around 5 minutes, stirring frequently until the mushrooms are cooked. Then, turn the heat off.
Add the pasta to the pan of boiling water and simmer until al dente. 2 minutes before the pasta is ready, ladle 3 spoons full of pasta water into the bacon pan. PLEASE DO NOT TURN THE HEAT BACK ON!
Next, add the egg yolks and half the grated parmesan and stir until they combine. Drain the pasta and add this to the mix. Toss everything together until it has emulsified into a creamy sauce. ENJOY!
.png)