I love carbonara, but I don’t particularly enjoy the saltiness of the dish. The salt usually comes from the bacon or so I’ve found…I wanted to try my hand at a turkey bacon one with a few simple ingredients. This is so easy to make, and it’s actually not too bad for you if you make it exactly this way. This serves 2, but can easily be doubled Enjoy!
3 turkey bacon rashers (I used aMattesons)
1 small red onion
3 cloves garlic
250g white mushrooms sliced
1 egg yolk
¼ c. freshly grated parmesan
1-2 tsp. freshly ground pepper
1 tbsp. olive oil
Slice the bacon into very thin strips.
Slice the mushrooms, onion and garlic.
Get the pasta water up to a boil – put the pasta in when it’s boiling
Grate your cheese, and separate the egg yolk.
In a skillet, heat the olive oil.
Add when the pan is hot and get a good crisp on them.
Add the onions and mushrooms and garlic and sauté until the mushrooms are soft.
Drain the pasta but very quickly, so that you keep a lot of the juice (Ideally dump the pasta in the colander and then quickly put the pan underneath to catch the draining liquid).
Add the drained pasta to the mushroom bacon mixture and stir thoroughly.
Add the egg yolk, pepper and grated cheese.
Add ¼ c. – ½ c. of the reserved pasta liquid to make it a creamy texture.