pasta cabonara

Pasta carbonara used to be one of my favourite dishes, but alas unless I can get a hold of some a2 cream it is a big no no, until I found this recipe in “the Solidcookbook” Volume 1, First edition, a cookbook by the people that make the Solidteknic pans. The only change I made was to use a hard goat cheese (a2 cheese) apart from that this is exactly the recipe from the book.

You will need;

200 g of chopped pancetta, bacon or a mix of both
100 g parmesan cheese finely grated (I used a2 hard goat cheese)
4 eggs at room temperature
1 small onion peeled, and finely chopped
3 large cloves of garlic peeled and chopped
1/2 cup mushrooms sliced
2 tablespoons of oil for sweating
37g g parpadelle pasta (I used San Remo gluten free fettuccine)
freshly grated black peper
parsley for garnish

Method

Beat the eggs in a mixing bowling season with a little freshly ground black pepper, set aside.
Fill a noni 2.5 litre saucepan with water, bring to the boil, and cook the pasta following instructions on the packet.
While the pasta is cooking, place a noni 26cm Sauteuse on low heat with the oil, add onion and sweat until soft.
Add the pancetta/bacon, onions, mushrooms, and garlic, then cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp, reduce heat to low.
Mix most of the cheese in with the eggs in the mixing bowl, keeping a little aside to sprinkle on the pasta when you serve.
When the pasta is ready, add 2 tablespoons of the hot pasta water into the egg mix and stir.
Strain the pasta and add to the sauteuse with the pancetta.
Take the sauteuse off the heat, pour in the contents of the mixing bowl, and toss the pasta to evenly coat in the egg mixture.
Serve immediately with a sprinkle of the remaining cheese, and fresh parsley to garnish.