I always make carbonara pasta after making the non-bake oreo cheesecake, as I would have a leftover of 750ml of whipping cream. Ah.. sorry for sidetracking~
Back to the recipe~ Here's the successful product. I have made several attempts before achieving the creamy texture. Be careful not to get the scrampled-egg-like texture.
And here's how to do it:
- Boiling Water
- 1 cup of Whipping Cream
- 1/3 cup of Parmesan Cheese
- A pinch of salt
- A pinch of pepper
- A pinch of salt
- Onion Slices
- Mushroom Slices
- Bacon Slices (thick cut & thin cut)
- Cooking oil
You can replace penne with any pasta of your choice.
1. Fry the bacon slices.
2. Fry the thick cut bacon slices until they turn crispy on the sides. These will be stir-fried with the other ingredients.
3. Fry the thin cut bacon slices until they turn very crispy. This will be for the toppings.
1. Add a pinch of salt and a few drops of cooking oil into the boiling water.
2. Add penne to the boiling mixture and cook for the duration that is stated on the pasta packaging. Stir at times to prevent the penne from sticking to each other.
3. Drain the penne from the mixture.
1. Mix the whipping cream, Parmesan cheese, salt and pepper together.
1. Add cooking oil to the frying pan.
Though maybe not as healthy, but nevertheless very delicious... try to replace the cooking oil here with 2 to 3 tablespoons of the oil retrieved from frying the bacon slices.
2. Add onion slices and fry them till slightly brown.
3. Add mushroom slices and bacon slices (thick cut) and stir-fry them.
4. Add penne and stir-fry the mixture.
5. Add the cabonara sauce mixture, and stir-fry at low heat.
Here's the most tricky part. Remember to use low heat. And stir continuously to prevent the mixture from clumping together. Else it will end up looking like scrambled eggs instead.
6. Serve, and topped the carbonara penne with thin cut bacon slides.
And there you go~ Carbonara Penne made from scratch.