In five days time Luke and I board a jet plane and head North. We will settle in London in August, but in the months leading up till then we plan to explore North and Central America, Europe, India, and Nepal. In London I will further explore nutrition and wellbeing, and will continue to create delicious healthy recipes for you and your family.
With everything going on these last couple weeks; planning our itinerary, visiting friends, having family to stay, and organising our big move, it has been somewhat difficult to get some time together. For this reason I decided to make Luke's favourite and prepare a dinner for two.
This carbonara is definitely on the "special occasion" side of things considering the amount of diary it consists of. You will find butter, cream, and cheese in this number. I have tried to balance it out with green goodness, i.e. zoodles and parsley, but a side-salad might come in handy as well.
I love to add caper berries to carbonara sauce because of the saltiness and tart taste-sensation they offer, which make this dish even more delightful than usual. Also, don't be frugal with the pepper!
- 1 onion, diced
- 1 Tbsp butter
- 5 rashers bacon, cut in squares
- 150ml pouring cream
- 60g grated cheese (either tasty, edam, Parmesan, colby)
- 1 tsp pesto (or 1 Tbsp finely chopped basil)
- salt, peper to taste
- 3 large courgettes, made into zoodles
- In a medium sauce pan on medium - low heat, melt butter. Add onion and cover. Allow to sweat for 5 minutes.
- Add bacon bits. Stir well. It should start to fry after a minute. Stir regularly for 5 minutes, or until bacon is cooked.
- Add cream, stir well and scrape the bits off the bottom of the pan. Allow to bubble slightly, making sure the cream doesn't boil. Reduce the liquid by one third.
- Turn heat to low.Scatter the cheese over the top of the cream mixture. Gently stir into the sauce, making sure the cheese doesn't stick in clumps.
- Add the pesto, salt, and pepper. Taste. You may need to adjust seasoning.
- Place zoodles in noodle bowls and spoon over the carbonara sauce.
- Top with chopped parsley or grated Parmesan.
"Feed, Nourish, Value Yourself"