May 07, 2014

Spaghetti Carbonara with Prawns, Mushrooms & Bacon

Spaghetti for three pax
200 ml Emborg cooking cream
100 gm grated parmesan (add more to taste)
9 pcs of tiger prawns, deshell, devein and marinate with some salt
5 slices of streaky bacon, cut into small pieces
1 punnet of fresh button mushrooms, wipe dirt away and remove stems
2 egg yolks
4 tbsp of butter


Preparing the prawns, mushrooms and bacon
  1. Fry bacon until crispy and set aside
  2. Using the oil from bacon, seared the prawns and set aside
  3. Melt 2 tbsp butter in the same pan
  4. Sautee the mushrooms with some salt and set aside

    Preparing the Carbonara sauce
    1. In a sauce pan, melt 2 tbsp of butter
    2. Add cooking cream and stir in egg yolks
    3. Bring to a slow simmer
    4. Add parmesan cheese and stir until sauce is smooth
    5. Mix with spaghetti
    6. Top with prawn, mushrooms and bacon bits
    7. Add some freshly grounded black pepper if you prefers