Today is our one-year anniversary and I’ve decided to make one of our favorite dishes, falsa carbonara. Why is it false? Because there’s no raw egg that you stir in the hot pasta to par-cook it. There’s nothing I hate more than runny egg yolk. I know that makes me a bit of a weirdo, but there you go. You can make this dish anytime you want to impress people or have a big favor to ask. The following recipe is only for two people but it can easily be doubled.
- 100 grams bacon in tacos (diced)
- 1 large onion, diced
- 1 clove garlic, smashed and finely chopped
- 150 grams sliced mushrooms
- 80 grams frozen peas
- 250 ml (one small bottle) “nata para cocinar” which I believe is half-and-half in the US or single cream in the UK
- grated Parmesan cheese
- salt, pepper or paprika
- 100 grams linguine or fettuccine
In a large, deep frying pan brown the bacon. When it’s browned, add the sliced mushrooms, onions and garlic and sauté over medium heat. Meanwhile, start water to boil for the pasta and cook the pasta until al dente. When the mushrooms and onions are soft add the frozen peas and stir. Let them cook for a couple of minutes then add the cream and add salt/pepper/paprika to taste, stirring occasionally. By this time the pasta should be done cooking so drain it and set it aside. Do NOT rinse freshly cooked pasta, that is an insult to pasta. The cream sauce should be thickening by now, grate about a tablespoon of Parmesan over it and stir in. Check to make sure the peas are cooked through. If they are you’re ready to go. Divide the pasta in two plates and divide the cream sauce over the pasta. Grate a bit more Parmesan over each and serve. With wine.
Servings: Two. 740 calories.