Looking at my dwindling fridge supplies one lazy Sunday afternoon, I came up with a pasta dish the closest to carbonara I could get without using eggs. Here’s a fast and delicious recipe for pasta lovers.
- 1 mug of dried pasta (penne works well).
- 1 garlic clove.
- 1 rasher of unsmoked bacon.
- 2 tablespoons of crème fraiche.
- 1 tablespoon of low fat cream cheese.
- 1 generous handful of finely grated mature cheddar cheese (or any strong hard cheese).
- 2 tablespoons of olive oil.
- 1 teaspoon of dried thyme.
- A pinch of salt and pepper to season.
- Boil half a kettle full of water and at the same time set the hob to a high heat.
- Measure out a mug of pasta, add the boiling water so that it covers the pasta, place on the heat and add a little salt.
- Whilst the pasta cooks, add a tablespoon of olive oil to a frying pan and warm over a medium heat.
- Finely chop the garlic and slice the bacon into small chunks. Add both to the frying pan.
- Stir to prevent the bacon from sticking and, when the bacon is cooked, turn the heat to a low temperature and stir in the crème fraiche and cream cheese.
- Add the salt and pepper and a sprinkling of thyme.
- Stir in the grated cheese until the mixture is smooth and the cheese has melted. If the sauce is too thick, add a little boiling water.
- Take the sauce off the heat before draining the pasta.
- When drained, add a little olive oil to the pasta and stir through to stop the pasta from sticking.
- Then pour the pasta into the frying pan and combine with the sauce.
- Serve with an extra grind of pepper.