Egg Free Carbonara

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I used to follow Jamie Oliver’s carbonara recipe but of course adding egg yolk to a recipe when pregnant was a risk. Mr W has tokophobia so he was never a fan either.

Fast forward to pregnancy and the only thing I missed eating, was carbonara. I developed a recipe that was pregnancy safe and when Amelia came along with her egg allergy this became a Wright Household staple as she absolutely LOVES it.

Depending what kind of pasta you choose, this entire meal comes in under £7.40! We tend to make half of the recipe below and have this 2 weeks in a row if the cream has a good date. Theres always more than plenty for our 3 meals, plus leftovers to freeze for Amelia as a back up tea.

Ingredients (Feeds 4-6)

• Pasta of your liking – I use a builders mug of fuseilli per person.
• 1 pack of Bacon lardons or back bacon cut into strips
• 1 tub of double cream
• 1 tub of mascarpone
• 1 block of Gran Padano grated
• Black pepper to taste
• Optional – knob of butter

Recipe

1. Boil the pasta in salted boiling water.
2. Pick a large pan – you’re basically gping to use this to make your sauce and add your pasta so it needs to be big enough to hold both. In the pan cook your brown in butter – the butter and bacon fat will serve to flavour and enrich your sauce later which is why we’re not using oil but depending on what type of bacon you use, you can omit the butter if you wish. Once cooked you can reserve half to sprinkle on the top if you wish.
3. After the bacon is cooked, add the mascarpone, double cream and grated cheese, stirring until combined. Once combined you can turn off the heat as your sauce is cooked and warm. Add black pepper to taste
4. Once the pasta is cooked, drain it and reserve some cooking water if you can
5. Stir the pasta into the sauce. If the sauce is a bit thick, use your reserved pasta water to loosen off the sauce.
6. Dish and enjoy – you can sprinkle with any grated cheese or bacon you kept back earlier.