Spaghetti Carbonara

Cook time 40 minutes
Servings 4

Ingredients

300g eye bacon rashers, cut into strips

500g mushrooms, roughly diced

300g spaghetti, dried


For the creamy sauce

5ml extra virgin olive oil

1 medium brown onion, diced

1 clove of garlic, peeled & minced

200g cauliflower, grated

25g pumpkin, finely chopped

350ml chicken stock

1 tsp Dijon mustard

1 ½ tbsp grana padano

1 tsp butter

25ml cream

Salt & pepper to taste

1 egg yolk


To garnish

Flat leaf parsley, rough chopped

Grana padano, grated

Spaghetti Carbonara

Method

Pre-heat oven to 180°C. Evenly distribute mushrooms & bacon on a non-stick baking tray and roast approximately 10 minutes or until slightly caramelised.

Heat olive oil in a large deep non-stick frying pan, over medium heat. Sauté the onion for 3 - 4 minutes or until translucent. Add garlic & cauliflower and cook for a further 4 minutes until cauliflower starts to soften. Add pumpkin, Dijon mustard & chicken stock then simmer for 5 minutes until the pumpkin and cauliflower are soft. Remove and blend in a food processor until completely smooth.

Meanwhile, bring a large pot of water to the boil and cook spaghetti for 9 – 10 minutes or until al dente, then drain.

Add pureed sauce, grana padano & cream to the pan and bring to a simmer. Remove sauce from heat and stir egg yolk through the sauce; season with salt and pepper to taste.

Add cooked drained spaghetti, roasted bacon & mushrooms to the sauce and stir until sauce is evenly mixed through. Divide mixed pasta into 4 bowls and garnish with fresh chopped parsley and grated grana padano cheese.