As I was living in hostels living the true backpackers life aka VERY low on cash! I had to be creative in the kitchen and work with the products I had or what other travellers had left behind. I have to say that most of the time I had some very nice finds.
In winter it gets quite cold in New Zealand what makes it the perfect time to create a nice comfort food dish. 🙂 This recipe was inspired with the free food findings I did in a hostel in Akaroa and my dear friend Jared who I was gonna share dinner with that night.
Today I’m sharing my twist on a Creamy Carbonara! It’s always a hit among friends and makes a great comfort food dish for those stay ‘indoors’ days.
What do you need
- Handful of dried spaghetti or pasta of choice
- 250g of free-range bacon, diced
- 5-6 big button mushrooms, quartet
- 150ml cream
- Salt & pepper
- 1 egg-yoke
- Fresh rocket or baby spinach
- Cheese of choice, I’ve used blue cheese, topping
- Pumpkin seeds or pine-nuts (optional), topping
Step 1. Boil the spaghetti in salted water till al dente. Drain and rinse with cold water so it stops cooking.
Step 2. Meanwhile when the spaghetti is cooking. Fry off the bacon and mushrooms until nice and golden. I like to take a few tablespoons of bacon mixture now out off the pan and use it to decorate the topping of my dish.
Step 3. Add cream to the bacon mixture in the pan and bring to taste with salt and pepper.
Step 4. When to taste whisk in the egg-yolk fairly quick to thicken up the cream.
Step 5. Add spaghetti to the sauce and mix well together.
Step 6. Decorate your plate with a handful of rocket or baby spinach and twirl the spaghetti on top.
Step 7. Top the dish off with the extra bacon mix, pine-nuts or pumpkin seeds and cheese.
There you have it! A creamy and delicious carbonara dish you can impress your dinner date with.
Ok I know this is maybe not the most healthiest dish in the world but it’s one of my favorites when it comes to comfort food. 😉