Linguine Carbonara

I'm terribly busy attending courses in the University for these two weeks. So that means only one thing - it's a one-dish week at home. This is a recipe, which I prepared for Emy but coming almost two weeks late. It serves 4 adults as main course or 5-6 adults in a party environment.

Serve 4-6
1/2 packet of linguine or spaghetti, cooked as usual till al dente/soft.
Once cooked, add 2-3 tbsp olive oil to the cooked noodle so that they do not stick together if you don't use immediately.

The sauce:

4 egg yolk
3 tbsp of parmesan powder
350 - 400ml of cream (heavy cream)
1 heaped tbsp of chicken powder

1) Mix everything together well in a bowl.

3 tbsp of onion, chopped finely
2-3 clove of garlic, minced finely
120 gm of fresh button mushroom
6-8 strips of bacon (if you can buy the streaky thin type then use about 8 pcs), cut into small pieces

2) Heat pan with some olive or corn oil. Saute onion and garlic till fragrant and golden brown,

3) Add bacon and mushroom. Continue saute over medium heat.

4) If you are cooking half a packet of noodle or more, it is better to cook it well done by adding the noodles at this stage and toss it with the bacon and mushroom. Then turn to low heat and pour in the cream mixture. Do not let the mixture boil, else egg yolks may curdle. Keep it to low simmer till the whole dish is hot (not boiling). Add a dash of pepper, dish out and garnish with parsley flake & serve.

The traditional carbonara is done by adding the freshly cooked hot noodles, bacon and mushroom into cream mixture and toss the dish. Cooking/simmering with cream is not required. But there are some who are not comfortable with not cooking the egg. Also if you are cooking a lot at one go, this cooking method may be slightly better.