Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “streaky bacon”

Spaghetti Carbonara

Who doesn’t love a deliciously creamy Spaghetti Carbonara?  It is one of the quickest and easiest pastas to make as we always have eggs and bacon and parmesan cheese in the fridge…

My recipe has been honed over the years and this is our favourite version.  If you don’t have spinach it is also wonderful with peas – just throw in a large handful of frozen peas in with bacon mixture and stir through – they defrost in no time.

Pancetta is also the choice of most people which I always use if I happen to have some but I find bacon does just as well as a substitute.  I never add cream to my Carbonara as I find the eggs are rich and creamy enough and the cream can make it a bit stodgy.

The only tip I will advise you to follow is always use dried pasta for Carbonara.  It can be Linguine or Fettucine but avoid using fresh pasta.  For some reason the fresh pasta doesn’t stay firm when mixed with the eggs and it tends to go a bit gluggy…

Again – it’s your choice – there are no absolute rules – whatever tantalises your taste buds!  I have also cooked this for vegetarians (ones who eat eggs) and omitted the bacon – it’s just as yummy…

Spaghetti Carbonara

 

Ingredients:

Spaghetti

Extra Virgin Olive Oil

200 g of good quality streaky bacon sliced in batons

150g box of prepackaged baby spinach

I clove of garlic grated

1 cup of finely grated parmesan cheese

4 fresh free range eggs

Salt & ground black pepper to taste

Method:

Cook spaghetti in plenty of salted boiling water until al dente

In the meantime heat a generous lug of olive oil and gently fry the garlic and bacon until bacon is slightly crisp

Throw in the spinach and stir until wilted

In a large jug, gently whisk the eggs and fold in the parmesan cheese

When spaghetti is ready drain well and tip back into the pot over a very low heat

Add the bacon and spinach mixture coating all the strands of spaghetti well

Add the egg and cheese mixture and toss well – the heat of the spaghetti will cook the egg

Be careful not to have heat up too high as the eggs will scramble if too hot.

The egg should be creamy like a sauce.

Season well with salt & pepper

Serve in a warmed bowl with additional ground black pepper to garnish

 

Bon Appetit!  🙂

Good old Cabbage and Bacon

The poor much maligned cabbage is actually a wonderful vegetable and very versatile.  Our favourite way of cooking it is gently fried/steamed with bacon and served as a side dish with meat or potatoes.

I use Savoy cabbage or plain old green cabbage and always include some of the darker leaves finely shredded as well.  This adds a nice colour to the dish and the vinegar adds a lovely tang.  I used dill in this last lot I made but carraway seeds are also a nice addition.  This dish has a lovely texture and my tip is when you think the cabbage is cooked, there will be a lot of fluid in the bottom of the pot.  This makes for watery cabbage when you serve it up.  If you turn up the heat and let the fluid evaporate it makes for a lovely rich flavour.

If I find I have made too much it freezes well or, with the addition of a carton of beef stock, some chopped potato and sliced continental frankfurters, it can be turned into a wonderful soup.  We are also thinking of adding some minced pork next time to the leftovers and using it as a filling for spring rolls!  The possibilities are endless…

Cabbage and Bacon

Ingredients:

300g streaky bacon, sliced into batons

½ green cabbage, shredded

2 tablespoons butter

1 tablespoon olive oil

2 cloves garlic, grated

1 tablespoon white wine vinegar

1 bunch dill, finely chopped

½ teaspoon grated nutmeg

Salt & pepper to taste

Chopped parsley for decoration

Method:

Melt butter and oil together in a heavy bottomed pot

When sizzling add the garlic and bacon and fry for a few minutes until the bacon

renders some fat but being careful not to let it stick to the pan

Throw in the shredded cabbage and continue stirring until it starts to wilt

Add the vinegar and nutmeg.

Season with some salt & pepper – this will be done again when it’s cooked

Cover and simmer for around 30 minutes until the cabbage is just about cooked

Take lid off and turn up the heat a little and simmer for a further 15 minutes until

the moisture in the pot evaporates

Have a taste and season again if necessary

Serve in a bowl topped with chopped parsley

Bon Appetit! 🙂

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