Carbonara is one of my favourite dishes, I had stopped making it as the boys can’t have it. I decided to have a go at a dairy free version and I was pleasantly surprised. I think the secret is plenty of garlic to make it extra zingy.
I used a recipe from thehedonista.com with a few small tweaks.
You will need:
200g Pasta (I used brown fusilli)
200g bacon, trimmed and chopped
Head of broccoli
2 egg yolks
2 teasp olive oil
2 cloves of garlic, crushed
salt and paprika to taste
Cook the pasta as normal. I added chopped broccoli to the pasta at this stage and allowed it to cook with the pasta.
Beat the egg yolks together with the oil. Then add the full egg and beat again.
Fry the bacon and garlic in a little olive oil. Add paprika.
Drain pasta, add to pan with bacon and garlic and stir well. .
Take pan off heat. Pour over the egg mixture, taking care to stir quickly so it doesn’t scramble.
Sprinkle over with some chopped parsley and serve.
Other vegetables you could add in:
Fry some chopped mushrooms with the bacon and garlic.