Carbonara-di-corbel-header

Carbonara di Corbello

After a long days travel on our Northern Cape road trip we arrived at our corbelled house as the sun was setting. It was cold and we wanted comfort food. We had both fantasised about spaghetti carbonara but our bodies were saying vegetables.

So apologies to all purists but with a nod to all peasant cooks, we raided our cool box and created a delicious meal that satisfied both cravings.

Ingredients:

  • Onions – 1
  • Garlic – 2 cloves
  • Courgettes – 2
  • Carrots – 1
  • Mushrooms – 1/2 punnet
  • Bacon – 1/2 packet
  • Rosemary – sprig
  • Eggs – 2
  • Parmegiano – handful
  • Pasta – 1 1/2 cups

 Optional but then no guarantee that it will taste the same:

  • Brandy and ginger ale to keep the cold away – several
  • Corbelled house – 1
  • Large fire – 1
  • Flat cast iron pot – 1
  1. Fry bacon until crispy. Remove.
  2. Fry the onions in the bacon fat until soft and translucent
  3. Add garlic and rosemary
  4. Add courgettes and carrots
  5. Add mushrooms
  6. Return bacon
  7. Add cooked pasta
  8. Remove from heat and mix beaten eggs and parmigiana rapidly

Serve with a delicious bottle of wine

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