serves
2
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 40 g butter
- 150 g streaky bacon, cubed
- ½ white onion, finely diced
- 1 garlic clove, smashed, finely chopped
- 200 g cooked shell pasta
- 2 free-range eggs
- ½ bunch parsley, finely chopped
- ½ bunch dill, finely chopped
- ½ bunch chives, finely chopped
- ⅓ cup (80 ml) cream
- parmesan, to serve
Instructions
- Add butter to a hot pan over medium heat. Stir until it begins to gently melt. Add bacon, onion and garlic and stir to coat in butter. Cook for 5 minutes, stirring, allowing flavours to combine.
- Add cooked pasta to pan. Stir through so pasta can reheat.
- Use a fork to whisk eggs.
- Season pasta with salt and pepper. Stir though herbs. Remove from heat and add cream and egg. Stir through, and the residual heat will continue to gently cook the carbonara.
- Spoon pasta mixture into two small dishes. Grate over Parmesan to serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
