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Pasta Carbonara

Serves 4-6
by Tenina Holder

It was bound to happen. In fact, I am amazed it didn’t happen sooner. Upon announcing that I was making pasta carbonara tonight for dinner, my (16yr old) son was pretty excited…why I wonder did I not do this recipe before?? Its a puzzle, but thanks to Julianne Block for asking the question…and magically, here it is! (Now Julieann, go sing my accolades far and wide!!)

YUMMY, and so easy, it just may become a staple…perhaps we might add it to the Dinner Spinner app…did you buy one yet? If not why not?

Get with the program kids. I mean, really...

Need

  • 50 g parmesan, cubed
  • 1 large brown onion, quartered (approx 200g)
  • 4 cloves of garlic
  • 300 g speck or bacon, cubed
  • 200 g swiss brown mushrooms, sliced
  • 820 g liquid chicken stock OR equivalent water and stock paste of choice
  • 2 tbsp Umami paste (optional)
  • 300 - 400 g long or short pasta of choice (100g per serving is an average!)
  • 200 g cream
  • Pink salt flakes to taste (depends on your saltiness of your speck)
  • Cracked black pepper to taste
  • A few italian parsley leaves and or basil leaves to garnish

Do

1  

Place Parmesan into TM bowl and mill 10 sec/speed 8. Remove from bowl and set aside.

2  

Place onion and garlic into TM bowl and chop 3 sec/speed 4.

3  

Scrape down sides of bowl and add speck and mushrooms. Saute 10 min/Varoma/Reverse + speed 2.

4  

Add liquid, Umami paste, and pasta and cook for time stated on pasta packet 100ºC/Reverse + speed 1.

5  

Add cream, seasoning and herbs. Serve immediately with grated parmesan over.

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