ITALIAN CARBONARA PASTA
250 g bacon, diced
250 g smoked ham, diced
100 g smoked Italian salami
2 cloves garlic, crushed
½ punnet brown/ white mushrooms, sliced
500 g pasta, cooked aldente
250 ml cream and milk, mixed
1 litre of bechamel sauce
coarse black pepper and spice-omat to taste
30 g parmesan, grated
In large pan, fry the bacon in a little oil until grey and half cooked.
Add the mushroom, ham, salami and garlic and fry for another 2 – 3 min until mushrooms are cooked and remove from heat.
In separate pan over medium heat add the bechamel sauce and thin to a thick cream consistency adding pepper and spice to taste.
Add the meat and mushroom mixture to the sauce and mix in the pasta.
Serve in pasta bowls with the grated parmesan cheese.
Variation. I make mine with penne or macaroni and thin the bechamel sauce a bit more and bake in the oven topped with parmesan and mozzarella cheese.
Recipe is from my bundle and contributed by chef Derick Bock
Franco Dippenaar
