Not many can pass up a creamy carbonara sauce stirred through perfectly al dente spaghetti. Over the years I’ve wasted money on buying the jar sauces in the hope that I’ll get that perfect flavour, but most of the time I’m left with some shitty processed taste in my mouth that turns me off the whole meal.
The only way I could over come this was to step up and use real cream. There really isn’t any alternative for me so just close your eyes as you pour it in, and leave this recipe for your monthly treat.
- 250g dried spaghetti (half a pack)
- 300mL thickened cream
- 2 tspn crushed garlic
- 1/2 brown onion finely diced
- 2 good sized mushrooms finely sliced
- 1 tbsp basil finely shredded
- 1 small handfull shredded parmesan
- 1/2 tbsp butter
- Get a pot of water on the boil ready for your spaghetti.
- Gently fry off the garlic, onion, mushroom & basil in the butter in a large saucepan. Stir it regularly.
- Once the pot of water comes to the boil, chuck your spaghetti in (I snap mine in half to make it fit).
- By now the veggies should be nice and soft so pour in the cream and give it all a good stir.
- Turn the heat right down and wait for the spaghetti to finish cooking.
- Once the spaghetti is cooked perfectly, drain it and add it to the saucepan, add the parmesan and give it all a good stir with some tongs.