This is another recipe from the Lisa Faulkner cookbook I bought recently. The last recipe wasnt much of a success, but this one was a huge hit! Big Bee & Little Bee have both decided it is their favourite pasta dinner. I adapted it slightly, adding mushrooms, using bacon instead of pancetta and holding back on the parmesan. Still tasted amazing! It could easily be adapted for vegetarians by leaving out the bacon and adding lots more mushrooms/onions & veggie parmesan.
Ingredients (serves 2 adults & 3 kids)
300g dried spaghetti
50g butter
6 rashers of streaky bacon
8 mushrooms, sliced
1 onion, sliced thinly
2 cloves garlic, crushed
500g cottage cheese
300ml single cream
parmesan, added to taste
Melt the butter in a large fryingpan, and fry the onion & mushrooms til softened. Add the garlic & the bacon and fry until the bacon is cooked.
Whilst this is cooking, put the spaghetti on to boil.
Add the cottage cheese to the onion/bacon mix, and stir unti melted. It will look a bit thin at this point, but that is ok. Add the cream, and simmer until the sauce is thicker (to your own liking). Add the drained spaghetti, and mix.
Wow that looks great! Interesting twist with the cottage cheese, will have to give that a go
ReplyDeleteI love carbonara - does it taste cottage cheesey? That's one of the things I like about it normally, that it is quite rich.
ReplyDeleteIt was more creamy than overly cheesy. This is how I prefer it though, and it was perfect for the kids. Doesnt taste like cottgae cheese though!
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