This is a pasta dish that never really appealed to me….the whole raw egg thing. Until I saw Jamie’s 15 Minute Meals. Traditionally Carbonara is made with cream – Jamie used yogurt. Plus I discovered the egg actually cooks in the hot pasta. And you bet – I sooo did not make this in 15 minutes. I guess I am just too slow in the kitchen, no matter how organized I feel I am.
The sauce was rich and creamy – so delicious! So here is my take on Jamie’s Carbonara.
4 cups Gluten Free Penne Pasta – cook as per directions
1 large shallot, diced
4 garlic cloves, minced
4 slices of bacon, chopped and cooked until brown
2 large crimini mushrooms, diced
2 big Tblsp. fresh flat leaf Italian Parsley, finely chopped
4 heaping Tblsp. Organic whole plan yogurt
1 large jumbo organic egg – bring to room temperature
salt and pepper
lots of Parmesan cheese
Heat up a saute pan on medium heat and cook the bacon bits. Once cooked, remove to a bowl. Turn down the heat to low and saute the shallots, mushrooms and garlic. Season with salt and pepper. Meanwhile cook the pasta as per directions. Reserve a cup full of the cooked pasta water and set aside.
Add the egg to the yogurt, 1/2 a cup of Parmesan cheese and season with salt and pepper, mixing well. Remove 1 cup of the pasta water, drain the pasta, and add 1/4 – 1/2 a cup of pasta water to the saute pan of mushrooms and shallots. Scrape up any brown bits, then add in the pasta. Take the pan off of the heat and add the yogurt/egg mixture – stirring quickly to mix well. Add the bacon and fresh parsley then transfer to a platter.