Perfect for days when you cannot be bothered to cook as relatively easy to make. Definitely a rainy day comfort food. Slightly healthier than the original no cream! Enjoy!
Bacon and Courgette Carbonara
Ingredients:
2 eggs
1 200g tub of philadelphia light cheese
Salt and pepper to season
4 rashers of bacon diced and the fat trimmed off
1 onion finely diced
Sprinkling of garlic salt and mixed herbs
1/2 cup of frozen peas
1 medium courgette grated
75g mushrooms diced
Roughly 75 g mature cheddar cheese ( can be tweaked depending on how much you like cheese!)
Linguine enough for four people to be cooked according to packet instructions
Method:
1. Heat a tablespoon of olive oil into frying pan over a medium heat. Add the onion and seasoning. Stir occassionally until onion is transluscent. Then add the bacon and mushrooms. Next the grated courgette and peas. Get rid of any excess water and drain away. Turn off the heat and put to one side.
2. In a bowl combine the philadelphia cheese fluffing with a fork before adding the two eggs one at a time beating well after each addition until well combined. Next stir in the grated cheese and season.
3. Meanwhile cook pasta according to instructions. Drain well and pour in the philadelphia mixture stirring with a spatula quickly until well combined. Add the bacon mixture and place back onto the heat for 3-4 minutes to heat through completely. Serve immediately sprinkle with more cheese if desired.
Bacon and Courgette Carbonara
Ingredients:
2 eggs
1 200g tub of philadelphia light cheese
Salt and pepper to season
4 rashers of bacon diced and the fat trimmed off
1 onion finely diced
Sprinkling of garlic salt and mixed herbs
1/2 cup of frozen peas
1 medium courgette grated
75g mushrooms diced
Roughly 75 g mature cheddar cheese ( can be tweaked depending on how much you like cheese!)
Linguine enough for four people to be cooked according to packet instructions
Method:
1. Heat a tablespoon of olive oil into frying pan over a medium heat. Add the onion and seasoning. Stir occassionally until onion is transluscent. Then add the bacon and mushrooms. Next the grated courgette and peas. Get rid of any excess water and drain away. Turn off the heat and put to one side.
2. In a bowl combine the philadelphia cheese fluffing with a fork before adding the two eggs one at a time beating well after each addition until well combined. Next stir in the grated cheese and season.
3. Meanwhile cook pasta according to instructions. Drain well and pour in the philadelphia mixture stirring with a spatula quickly until well combined. Add the bacon mixture and place back onto the heat for 3-4 minutes to heat through completely. Serve immediately sprinkle with more cheese if desired.
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